Greek Roasted Potatoes with Peppers & Feta
A vibrant, flavorful dish featuring tender baby potatoes roasted with colorful bell peppers and topped with creamy feta cheese.
Servings: 4 servings
Calories: 290kcal
Ingredients
Vegetables
- 2 pounds baby potatoes, halved For the perfect bite-size pieces
- 1 red bell pepper, sliced Adds sweetness and color
- 1 yellow bell pepper, sliced Enhances visual appeal
- 1 red onion, sliced Adds depth of flavor
Seasoning and Oil
- 4 tablespoons olive oil Luxurious and rich, for a smooth finish
- 2 teaspoons dried oregano Adds an earthy touch
- to taste Salt For seasoning
- to taste black pepper For seasoning
Topping
- 1 cup crumbled feta cheese Creamy and tangy, a Mediterranean classic
- to taste Fresh parsley, chopped To garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) for optimal roasting.
- In a large mixing bowl, toss the halved potatoes, sliced bell peppers, and red onion with olive oil, oregano, salt, and black pepper until evenly coated.
Roasting
- Spread the mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
- Sprinkle the crumbled feta cheese over the roasted vegetables and return to the oven for 5 minutes, until the feta warms and softens slightly.
Serving
- Remove from the oven and garnish with fresh parsley. Serve warm.
Notes
For even cooking, ensure potatoes are cut into uniform sizes. Optional: add zucchini or carrots for extra nutrition. Consider lining your baking sheet with parchment paper to avoid sticking.