Roasted Red Potatoes with Feta, Olives, and Oregano
Crispy roasted potatoes finished with a sharp, salty Mediterranean topping
Why This Recipe Works
This dish elevates standard roasted potatoes with a vibrant toss of salty feta and punchy olives. Adding the fresh oregano during the final few minutes of roasting toasts the herb just enough to release its oils without it becoming bitter.
Instructions
Adjust the oven rack to the lowest position and heat the oven to 425°F. Toss the potatoes with the oil, salt, and pepper on a rimmed baking sheet until evenly coated.
Arrange the potatoes into a single layer with a cut side down—this maximizes surface contact for better browning. Roast until the bottoms are well-browned and the potatoes are tender, about 25 to 30 minutes.
Sprinkle the oregano over the potatoes and return the pan to the oven for 3 minutes to toast the herbs.
Combine the feta, olives, lemon juice, and garlic paste in a large bowl while the potatoes finish.
Transfer the hot potatoes to the bowl and toss gently with the feta mixture until the cheese just begins to soften and coat the potatoes. Serve immediately, while the potatoes are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Potatoes are best eaten immediately but can be stored in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.
