If you adore bold flavors that come together effortlessly, the Greek Roasted Potatoes with Peppers and Feta Recipe is a must-try dish that will quickly become one of your favorites. Picture perfectly crispy, golden potatoes roasted alongside vibrant red peppers, all seasoned with fragrant herbs and warm spices, then topped with tangy feta and fresh parsley—it’s like a celebration of Greek sunshine and comfort in every bite. This recipe not only delivers on taste but creates a colorful plate that’s as pleasing to the eye as it is to the palate.
Ingredients You’ll Need
These ingredients are simple staples that pack a punch, bringing together earthy textures, bright citrus notes, and a hearty, savory finish. Each component plays a vital role in creating layers of flavor and that irresistible roasted crispiness.
- Potatoes (1 kg peeled and cubed): The star of the dish, offering a creamy interior that crisps beautifully on the outside.
- Red bell pepper (1, cubed): Adds a pop of sweetness and vibrant color to brighten the dish.
- Olive oil (3 tablespoons): Essential for roasting, it helps develop golden crisps and enriches the flavor.
- Salt (1 teaspoon): Enhances the natural flavors of the vegetables and balances seasoning.
- Lemon juice (from 1/4 lemon, plus extra): Provides a fresh, tangy aroma that lifts every ingredient.
- Garlic powder (1 teaspoon): Gives a subtle depth with its familiar savory warmth.
- Onion powder (1 teaspoon): Adds a sweet and aromatic undertone without overpowering.
- Paprika (1 teaspoon): Brings mild smokiness and a gentle kick of color.
- Oregano (1 teaspoon): Classic Greek herb, delivering an earthy fragrance and flavor.
- Cinnamon (1/4 teaspoon): Just a hint to introduce unexpected warmth and complexity.
- Ground pepper (1/2 teaspoon): A little spice to balance the sweet and savory notes.
- Feta cheese (60 grams, crumbled): The creamy and salty crowning touch that ties everything together.
- Chopped parsley (2 tablespoons): Adds fresh, herbal brightness for a perfect finish.
How to Make Greek Roasted Potatoes with Peppers and Feta Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (400°F). This ensures it reaches the perfect temperature for roasting the potatoes to golden perfection with a delightful crunch.
Step 2: Prepare Potatoes and Peppers
In a spacious bowl, combine the peeled and cubed potatoes with the red bell pepper cubes. Toss them together with salt, olive oil, and the juice of 1/4 lemon. This initial seasoning helps the vegetables absorb bright, savory flavors right from the start.
Step 3: Roast the Vegetables
Spread the potatoes and peppers evenly over a greased baking tray to avoid sticking and promote even cooking. Roast for 25 minutes until the potatoes start to soften and the edges begin to brown.
Step 4: Add the Spice Mix
Mix together garlic powder, onion powder, paprika, oregano, cinnamon, and ground pepper. Sprinkle this fragrant spice blend over the partially roasted potatoes and peppers, then stir gently to coat everything thoroughly—this step infuses the dish with layers of Mediterranean character.
Step 5: Finish Roasting
Return the tray to the oven for another 10 to 15 minutes, allowing the potatoes to crisp up beautifully and the spices to intensify their aroma. Keep an eye on them to get that perfect golden crunch without burning.
Step 6: Final Touches
Once roasted, drizzle with an additional splash of fresh lemon juice to brighten the flavors. Top with crumbled feta cheese and sprinkle chopped parsley generously to add a lovely herbal freshness and creamy tang that makes this Greek Roasted Potatoes with Peppers and Feta Recipe truly unforgettable.
How to Serve Greek Roasted Potatoes with Peppers and Feta Recipe
Garnishes
Freshly chopped parsley and crumbled feta are classic garnishes that create contrast with the warm potatoes and peppers, offering a burst of color and creamy texture. Consider adding lemon wedges on the side for an extra citrusy zing that guests can squeeze as they like.
Side Dishes
This dish pairs wonderfully with grilled meats, like juicy lamb or chicken, or alongside a light Greek salad filled with cucumbers, tomatoes, and olives. It can also stand on its own as a hearty vegetarian main course, especially when served with crusty bread to mop up any delicious juices.
Creative Ways to Present
For a stunning presentation, arrange the roasted potatoes and peppers on a rustic wooden platter, then scatter feta and parsley on top just before serving. Drizzle a bit of extra virgin olive oil around the edges for sheen and richness. Serving this alongside a small bowl of tzatziki or a simple garlic-yogurt sauce turns it into an irresistible Mediterranean feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, simply place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy the Greek Roasted Potatoes with Peppers and Feta Recipe again without any fuss.
Freezing
While freezing roasted potatoes and peppers isn’t ideal because of texture changes, you can freeze the uncooked, seasoned potato and pepper mix before roasting. Store it in a freezer-friendly bag for up to 1 month. When ready to eat, roast directly from frozen, adding a few extra minutes to cooking time.
Reheating
To revive the crispiness, reheat leftovers in a preheated oven at 180°C (350°F) for about 10 minutes rather than microwaving. This keeps the potatoes golden and prevents them from becoming soggy, maintaining that home-roasted charm.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold or red potatoes work beautifully as well. They hold their shape well and roast to a lovely crisp. Just make sure to cut them into uniform pieces for even cooking.
Is feta essential, or can I substitute it?
Feta adds that signature tang and creaminess to the dish, but if you prefer, goat cheese or even a sharp cheddar can be used as alternatives. Just keep in mind that they will change the flavor profile slightly.
Can this dish be made vegan-friendly?
Yes! Simply omit the feta cheese or use a plant-based vegan feta substitute. The spices and lemon juice will still provide plenty of flavor for a delicious plant-powered meal.
What’s the best way to ensure potatoes get crispy?
Make sure the potatoes are dry before tossing with oil and that they have enough space on the baking tray without overcrowding. Also, roasting at a high temperature like 200°C (400°F) helps achieve that perfect crunchy exterior.
Can I prepare this recipe ahead of time for a party?
Definitely. You can prepare and season the potatoes and peppers the day before, store them in the fridge, then roast fresh just before serving. This makes entertaining stress-free and delicious!
Final Thoughts
If you love dishes that blend simple ingredients into something truly special, the Greek Roasted Potatoes with Peppers and Feta Recipe is your new go-to. Its irresistible combination of crispiness, warmth, and fresh tang will brighten any meal and impress your family or friends. Give it a try, and you’ll soon be sharing it like a treasured secret with everyone you know.
Print
Greek Roasted Potatoes with Peppers and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
A vibrant and flavorful Greek roasted potato dish featuring tender potatoes and sweet red bell peppers, all roasted to perfection with a fragrant blend of spices and finished with tangy lemon juice, creamy feta cheese, and fresh parsley. This easy-to-make recipe is a perfect side dish for Mediterranean-inspired meals.
Ingredients
Vegetables
- 1 kg potatoes, peeled and cut into small cubes (2 lbs.)
- 1 red bell pepper, cut into cubes
Seasonings & Spices
- 3 tablespoons olive oil
- 1 teaspoon salt
- Juice of 1/4 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground pepper
Garnish
- 60 grams feta cheese, crumbled (2 oz.)
- 2 tablespoons chopped parsley
- Juice of 1/4 lemon
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it is hot enough for roasting the potatoes and peppers evenly and to achieve a lovely crisp texture.
- Prepare Potatoes and Peppers: In a large mixing bowl, toss the peeled potato cubes and diced red bell pepper with salt, olive oil, and the juice of 1/4 lemon. This helps to season the vegetables and start building layers of flavor.
- Roast: Spread the seasoned potatoes and peppers evenly on a greased baking tray. Place the tray in the preheated oven and roast for 25 minutes, allowing the vegetables to begin softening and browning.
- Season: After the initial roasting, sprinkle the garlic powder, onion powder, paprika, oregano, cinnamon, and ground pepper evenly over the potatoes and peppers. Stir well to ensure every piece is coated with the aromatic spice mix.
- Finish Cooking: Return the baking tray to the oven and roast for an additional 10 to 15 minutes. This extra roasting time crisps the potatoes and peppers, locking in the spices and flavor.
- Final Touch: Once out of the oven, drizzle the roasted vegetables with the remaining 1/4 lemon juice. Top with crumbled feta cheese and freshly chopped parsley, adding a salty, tangy, and fresh finish to the dish.
Notes
- For extra crispiness, you can increase the oven temperature slightly in the last 5 minutes of roasting.
- If fresh oregano isn’t available, dried oregano as listed is perfect and adds authentic flavor.
- Feel free to substitute red bell pepper with yellow or orange bell peppers for a sweeter, colorful variation.
- This recipe pairs excellently with grilled meats or as a vegetarian main with a side salad.
- Leftovers can be stored in the fridge and gently reheated in the oven to maintain crispiness.
