Roasted Red Potatoes with Feta, Olives, and Oregano
Crispy roasted spuds tossed with a sharp, briny Mediterranean dressing
Why This Recipe Works
The key to this dish is the contrast between the hot, crispy potatoes and the cool, sharp feta mixture added at the very end. Adding the oregano in the final minutes of roasting wakes up its aromatic oils without burning the delicate leaves.
Instructions
Heat oven to 450°F and set the rack to the lowest position.
Toss the potatoes with olive oil, salt, and pepper on a rimmed baking sheet, then arrange them cut-side down to ensure maximum browning.
Roast until the potatoes are tender and the bottoms are well-browned, about 25 to 30 minutes.
Sprinkle the oregano over the potatoes and roast for 3 minutes more — this allows the heat to bloom the herb's flavor.
Combine the feta, olives, lemon juice, and garlic in a large bowl while the potatoes finish roasting.
Transfer the hot potatoes to the bowl and toss with the feta mixture until evenly coated. Serve warm, while the feta is just beginning to soften.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
