Description

These Greek Roasted Potatoes with Peppers & Feta are a vibrant and flavorful side dish that pairs crispy roasted potatoes with sweet bell peppers, tangy feta cheese, and zesty Mediterranean herbs. It’s the perfect mix of textures and flavors, and it goes great with grilled meats or as a vegetarian main!

Ingredients

2 lbs Yukon Gold or red potatoes, cut into wedges or chunks
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced (optional)
Juice of 1 lemon
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Season the Potatoes:
- In a large mixing bowl, toss the potato wedges with olive oil, oregano, garlic powder, paprika, salt, and pepper until evenly coated.
Roast the Potatoes:
- Spread the seasoned potatoes on the baking sheet in a single layer. Roast for 25 minutes.
Add Peppers (and Onion):
- After 25 minutes, add the sliced bell peppers (and red onion, if using) to the sheet pan. Toss everything gently and return to the oven for another 15–20 minutes, or until the potatoes are golden and tender and the peppers are soft and slightly charred.
Finish with Lemon & Feta:
- Remove from the oven, drizzle with fresh lemon juice, and sprinkle with crumbled feta cheese. Garnish with chopped parsley if desired.

Serve:
- Serve warm as a flavorful side dish or over greens as a hearty salad.

Notes

For crispier potatoes, soak the cut potatoes in cold water for 30 minutes, drain, and pat dry before roasting.
You can swap the bell peppers for zucchini, eggplant, or cherry tomatoes for variety.

For extra flavor, sprinkle with a pinch of crushed red pepper flakes before serving.