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.
