Herbed Greek Roasted Potatoes with Feta Cheese
Recipe inspired by Allrecipes. I love feta cheese, so this recipe immediately caught my eye.
Recipe inspired by Allrecipes. I love feta cheese, so this recipe immediately caught my eye.
- Carbohydrate 43.3151012010981 g
- Cholesterol 35.6 mg
- Fat 12.8289544051774 g
- Fiber 5.29728210286131 g
- Protein 10.4636952000529 g
- Saturated Fat 6.63329186071696 g
- Serving Size 1 1 serving (307g)
- Sodium 477.270360000934 mg
- Sugar 38.0178190982368 g
- Trans Fat 2.67714224014254 g
- Calories 324 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, whisk together water, lemon juice, olive oil, garlic, oregano, mint, sea salt, and black pepper.
- Place potato wedges in a large roasting pan and pour the liquid mixture evenly over them, tossing to coat well.
- Roast in the preheated oven for 45 minutes, stirring occasionally so they brown evenly.
- Continue roasting until potatoes are tender and golden brown, about 15 to 30 minutes more.
- Remove from the oven, sprinkle crumbled feta cheese over the top, and serve warm.
Standard boiled potatoes rely on gentle moisture, but high-heat roasting transforms root vegetables through direct conduction and rapid evaporation. Olive oil paired with lemon juice creates a traditional roasting liquid that braises the wedges initially before the water boils off entirely. A heavy rimmed aluminum baking sheet conducts heat evenly across its surface, preventing hot spots that burn the garlic while the interior starches gelatinize.
Assessing doneness requires physical testing rather than guessing by the clock. Piercing the thickest wedge with the tip of a paring knife should yield zero resistance at the center. The exterior must display a deep golden crust accompanied by audible sizzling from the remaining fat. Undercooked tubers remain dense and chalky, failing to absorb the surrounding aromatics.
Dried oregano delivers a concentrated, resinous profile distinct from leafy fresh herbs. Substituting fresh oregano requires tripling the volume since dehydration concentrates aromatic compounds significantly. Mincing garlic finely ensures the pieces distribute throughout the oil emulsion rather than burning on the pan surface during the extended cooking interval.
Leftovers keep safely in a sealed glass container for up to three days inside a standard refrigerator. Reheating those portions in a dry skillet revives the crisp exterior better than a microwave oven. Feta cheese softens when added immediately upon removal from the heat source, creating a creamy contrast against the roasted potato surfaces.
