Greek Potatoes With Feta

These Mediterranean-style roasted spuds work pure kitchen magic with basic ingredients. You'll get that amazing contrast of crunchy outer edges and soft middles, complemented by sweet roasted bell peppers and topped with velvety feta cheese. The sunny Greek flavors whisk you away to a seaside taverna, while that unexpected touch of cinnamon brings a special depth you won't forget.

I first tried making this during a cooking class with a chef from Greece, and now we can't get enough of it at home. My kids especially go crazy for how the red peppers get all sweet and caramelized next to the salty feta.

Smart Ingredient Choices

• Sebago potatoes: They keep their shape while roasting and get that amazing golden outside. Try to grab medium ones with smooth, unmarked skin
• Red bell peppers: Pick ones that feel solid for their size with bright, shiny skin showing they're really fresh
• Real Greek feta: Sheep's milk gives you that perfect tang and creaminess. Go for blocks stored in liquid for better taste and feel
• Extra virgin olive oil: This builds your flavor base. Pick one with a smooth but slightly spicy finish
• Fresh lemons: They add zing. The good ones feel heavier than they look and have slightly textured, bouncy skin
• Mediterranean oregano: It's stronger than Mexican types. Get the dried leaf kind instead of powder for better flavor

Crafting Mediterranean Flavors

Getting Started:

Put your oven rack right in the middle and heat to 200°C. This high heat is what makes everything crispy.

Cutting Veggies:

Clean and dry potatoes completely, then chop into 3cm chunks for even cooking. Remove pepper seeds and cut them slightly bigger than your potato pieces.

Flavor Base:

Throw potatoes and peppers in a big bowl, pour plenty of olive oil and fresh lemon juice over them. Mix until everything's coated.

First Cooking Stage:

Arrange everything in one layer on your hot baking tray, making sure pieces aren't crowded so they can get crispy all over.

Adding Herbs:

After they've cooked a bit, sprinkle your herb mix all over and gently toss to coat each piece.

Finishing Up:

When everything's nice and crispy, add another squeeze of lemon and crumble feta all over. The hot veggies will soften the cheese just enough without fully melting it.

Pin it

I come from a family that's big on Mediterranean cooking, and we've always known that cinnamon works wonders in savory foods. It gives this warm background note that people can't quite name but always love.

Tasty Companions

Make dinner amazing by serving these tasty potatoes with some grilled lamb, roast chicken, or a crisp Greek salad. For a meat-free option, try them with some grilled halloumi cheese and a drizzle of honey.

Fun Variations

Try mixing in some quartered artichokes, swapping regular potatoes for sweet ones, or adding fresh rosemary and thyme. If you like heat, toss in some red pepper flakes or whole garlic cloves.

Enjoying Leftovers

Keep any extras in a sealed container for up to three days. Warm them back up in a hot oven until they're crispy again, then add fresh lemon juice and new feta crumbles just before you dig in.

Kitchen Secrets

Pin it

After making this dish countless times, I've learned it's more than just following directions. It's about seeing how everything plays together. The way feta slowly softens into the hot potatoes, how the peppers add their sweetness, and that gentle hint of cinnamon - it all comes together in something truly wonderful.

Frequently Asked Questions

→ Is it possible to prepare these potatoes early?

They’re best when fresh, but you can pre-roast and heat them in a hot oven for 10 minutes before eating. Add feta and parsley after reheating.

→ Which type of potatoes are ideal for this dish?

Yukon Gold or Russets crisp up nicely while staying soft inside. Just chop them into similarly sized cubes for even cooking.

→ Can I leave out the feta for a non-dairy option?

You sure can! They’re tasty on their own, but a little lemon juice or extra fresh herbs will boost the flavor.

→ What meals do these potatoes match with?

They’re fantastic with roasted chicken, grilled fish, or meats. For vegetarian options, serve with a Greek salad.

→ How should I store the leftovers?

Put them in an airtight container, keep in the fridge for 3 days max, and reheat in the oven to bring back that crisp.