Greek roasted potatoes with peppers and feta are a great mix. They have crisp, gold pots, sweet red & green bits, & sharp feta. All these have olive oil, garlic, & leaf taste.
This dish is a great side or main. It brings warm Greek taste to your meal.
If you host a meal party or want a warm but good meal, this is a top pick. It’s easy & full of strong taste.
Why You’ll Love This Recipe
Bold Flavors: The mix of sharp lemon, strong garlic, & deep oregano makes a bold taste.
Crisp Feel: Roast spuds have a gold, crisp shell & soft inside.
Good & Fits All: Full of greens & good olive oil, it fits veg diets as a side or main.
Simple to Cook: Not much prep & easy bits make this good for busy nights or fun times.
Make It Yours: Change the dish with your loved herbs, spice, or more greens.
Ingredients
2 lbs Yukon Gold potatoes, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
4 cloves garlic, minced
1/3 cup extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped (for garnish)
Optional: 1 tsp red chili flakes for a spicy kick
Instructions
Heat the Oven: Turn your oven to 425°F (220°C). Use a big bake tray & put paper on it for an easy clean.
Get the Spuds & Veggies Set: Wash & cut the spuds to make wedges. Cut the bell peppers & red onion into strips. Put them in a big bowl.
Mix in Taste: Add cut garlic, olive oil, lemon juice, oregano, smoked paprika, salt, & black pepper to the bowl. Mix well.
Bake it: Lay out the spud & veg mix on the tray. Bake for 40-45 mins, turn them at half time, till the spuds are gold & crisp.
Top with Feta: Take out from oven, top with feta, & put it back in for 2-3 mins to heat the feta.
Add Green & Serve: Top with fresh parsley & hot chili bits if you like. Let sit for 5 mins and then serve.
Tips
Select the Best Potatoes: Yukon Gold spuds are best for their soft feel & crisp cut. Russet spuds are a fine pick for a more soft core, good for taking in the bright, strong tastes.
Avoid Overcrowding: Lay out spuds & peppers one by one with room to spare to let warm air move, making them crisp, gold on the out, not wet & soft.
Marinate for Maximum Flavor: Let the spuds & greens sit in the oil, lemon, & spice mix for 10-15 min pre-roast. This step helps the taste go deep, upping the rich sea vibe.
Test for Doneness: Poke spuds with a fork; they should be soft inside & crisp top. If not crisp yet, roast more for 5-10 min, keep a look out.
Use Fresh Herbs When Possible: Dry herbs do the job, yet fresh ones like oregano or rosemary put in a keen, rich twist. Cut small & toss on top when you serve.
Variations and Substitutions
Vegan-Friendly Version: Leave out the feta or use a tofu or cashew feta. These make the tangy, salty taste of feta & keep the dish free from dairy for vegans.
Spicy Mediterranean Kick: Add 1-2 tsp of harissa paste or up the red chili to 1 tbsp. This gives a smoky, hot kick that goes well with lemon & oregano.
Veg Mix: Toss in zucchini, cherry toms, or eggplant. They add a pop of color & soak up the spices. They go well with the potatoes.
Herb Substitutions: Use rosemary, thyme, or a Greek mix instead of oregano. Rosemary adds a pine scent & thyme has a soft, floral hint.
Potato Change: Swap in sweet potatoes for more sweet & good bits, or use baby potatoes for their quick cook time & smooth feel. Change cook time as needed for small potatoes.
Serving Suggestions
With Grilled Meats: Put them next to grilled chicken, lamb, or fish like cod or salmon. The tart & herb taste fits well with the smoky char. It makes a full Med meal.
With Cool Dips: Eat with fresh or bought tzatziki for a cool mix, or try with hummus or a sour cream mix. These dips bring out the rich & sharp parts. It’s great for dips or drizzles.
As a Veg Main Dish: Mix with a Greek salad (tomatoes, cukes, olives, & feta) & warm pita. Add in roasted chickpeas for more protein & crunch.
For a Mezze Board: Add to a Med mezze mix with stuffed grape leaves, soaked artichokes, black olives, & red peppers. This makes a fun, shareable snack for events or groups.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Get the potatoes & veg set. Mix with spices & keep in a tight box in the cold box for a day.
Storing
Keep what’s left in a tight box in the cold box for four days. Warm them in the hot box at 375°F for 10-12 mins to stay crisp.
Freezing
Put cold potatoes (no feta) in a cold-box-safe box for two months. Let them thaw in the cold box & warm in the hot box. Put new feta on them after.
FAQs
Q: Can I use other types of cheese instead of feta?
A: Yes, crumbled goat cheese or grated Parmesan can work, but feta’s tangy flavor is iconic for this dish.
Q: How do I prevent soggy potatoes?
A: Ensure the potatoes are spread out evenly on the baking sheet and avoid overlapping. Use high heat (425°F) for crispiness.
Q: Can I make this dish in an air fryer?
A: Yes, cook at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through. Add feta at the end.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Conclusion
In conclusion, Greek roasted potatoes with peppers and feta are the ultimate comfort food with a Mediterranean twist.
It combines simple ingredients with bold flavors, making it a versatile addition to any meal.
Whether you’re serving it as a side or a vegetarian main, its crispy texture, tangy feta, and vibrant peppers will leave everyone asking for seconds.
Try this recipe today and bring a taste of Greece to your kitchen!
Read More:- Buffalo Smashed Potatoes Recipe
Greek Roasted Potatoes With Peppers & Feta
Ingredients
- 2 lbs Yukon Gold potatoes cut into wedges
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium red onion sliced
- 4 cloves garlic minced
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon about 2 tbsp
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
- Optional: 1 tsp red chili flakes
Instructions
- Turn on oven to 425°F (220°C). Use paper to line a pan.
- In a big bowl, mix spuds, bell peppers, onion, & garlic with oil, lemon juice, oregano, red spice, salt, & black spice.
- Lay them out flat on the pan. Bake for 40-45 mins, turn them at half time.
- Add feta on the top & bake for 2-3 mins more.
- Top with parsley & if you like, red hot bits. Let it sit for 5 mins then serve.
