Description

These Greek Roasted Potatoes with Peppers & Feta are crispy on the outside, soft on the inside, and packed with bold Mediterranean flavor. Roasted with garlic, olive oil, lemon juice, and herbs, then tossed with colorful bell peppers and creamy feta—this dish is a perfect side or light vegetarian main!

Ingredients

2 lbs yellow or red potatoes, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the potato wedges with olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper until evenly coated.
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper or foil.
Roast for 25 minutes.
Remove the tray from the oven, add the sliced bell peppers, and toss everything together.
Return to the oven and roast for another 20–25 minutes, or until the potatoes are golden and tender and the peppers are slightly charred.
Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley.

Serve warm as a side or enjoy on its own.

Notes

Try adding Kalamata olives for even more Greek flavor.
Works great with chicken souvlaki, grilled lamb, or as a vegetarian main dish.

You can also use baby potatoes and halve them instead of wedges.