Greek roasted potatoes with feta cheese

    Greek roasted potatoes with feta cheese

    (209)
    1save
    1hr40min


    2 people made this

    About this recipe: These Greek potatoes have a lovely Mediterranean flavour to them! Lots of olive oil, lemon, garlic and herbs. These are so delicious straight out of the oven topped with plenty of feta cheese.

    Ingredients
    Serves: 10 

    • 2.25kg potatoes, cut into wedges
    • 6 cloves garlic, minced
    • 180ml olive oil
    • 240ml water
    • 4 tablespoons fresh lemon juice
    • sea salt to taste
    • freshly ground black pepper to taste
    • 1 1/2 tablespoons dried oregano
    • 1 teaspoon freshly chopped mint
    • 225g feta cheese, crumbled

    Method
    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat an oven to 230 C / Gas 8. Lightly oil a large baking dish.
    2. Stir the potatoes, garlic, olive oil, water, lemon juice, salt and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
    3. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 120ml or so of water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
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    Reviews & ratings
    Average global rating:
    (209)

    Reviews in English (209)

    by
    69

    Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.  -  28 Jun 2009  (Review from Allrecipes US | Canada)

    by
    63

    WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat advisory again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!  -  17 Aug 2009  (Review from Allrecipes US | Canada)

    by
    50

    Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(uncovered) for 35 min until the potatoes were tender and browned. I did not have fresh mint but it tasted fantastic without it. Thanks Cyndi, great recipe  -  21 Jun 2009  (Review from Allrecipes US | Canada)

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