Greek Roasted Potatoes With Peppers & Feta Recipe

Introduction

Greek roasted potatoes with peppers and feta are a flavorful and comforting dish that brings a taste of the Mediterranean to your table. Tender potatoes and sweet bell peppers are roasted to perfection with aromatic spices, then topped with creamy feta and fresh parsley for a delicious finish.

Ingredients

• 1 kg potatoes (peeled and cut into small cubes, about 2 lbs.)
• 1 red capsicum (bell pepper, cut into cubes)
• 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
• 60 grams feta cheese (smooth or Greek, about 2 oz.)
• 2 tablespoons chopped parsley
• Juice of 1/4 lemon (additional)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: In a large bowl, toss the cubed potatoes and red peppers with 1 teaspoon salt, 2 tablespoons olive oil, and juice of 1/4 lemon until well combined.
3. Step 3: Grease a large, flat baking tray with the remaining 1 tablespoon of olive oil. Spread the potatoes and peppers evenly on the tray and roast on the middle rack for 25 minutes.
4. Step 4: Mix garlic powder, onion powder, paprika, oregano, cinnamon, and ground pepper in a small bowl. Remove the tray from the oven, sprinkle the spice mix evenly over the potatoes, and use a spatula to toss them gently to coat with the spices.
5. Step 5: Return the potatoes to the oven and roast for another 10-15 minutes, or until they develop a golden crispy edge and are tender inside.
6. Step 6: Remove from the oven and finish with a drizzle of the additional lemon juice. Sprinkle crumbled feta cheese and chopped parsley on top before serving.

Tips & Variations

• For extra crispiness, soak the cubed potatoes in cold water for 30 minutes before roasting to remove excess starch, then dry thoroughly.
• Try adding a few sprigs of fresh rosemary or thyme along with the spices for a different herbal note.
• Use smoked paprika instead of regular for a deeper, smoky flavor.
• Substitute red bell pepper with yellow or orange peppers to vary color and sweetness.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 10-15 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, omit the feta cheese or use a plant-based feta alternative to keep the dish vegan-friendly while maintaining the texture and tangy flavor.

What can I serve with Greek roasted potatoes?

This dish pairs well with grilled meats, roasted chicken, or a fresh Greek salad for a complete Mediterranean meal.

Greek Roasted Potatoes With Peppers & Feta Recipe

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★★★★★

4.7 from 128 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Greek Roasted Potatoes with Peppers & Feta is a delicious and aromatic dish featuring tender roasted potatoes and sweet red peppers tossed with classic Greek herbs and spices, finished with tangy lemon juice and creamy feta cheese. This easy-to-make recipe brings vibrant Mediterranean flavors to your table and is perfect as a side dish or a light vegetarian meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 kg potatoes, peeled and cut into small cubes (2 lbs)
• 1 red capsicum (bell pepper), cut into cubes

Seasonings & Dressing

• 3 tablespoons olive oil
• 1 teaspoon salt
• Juice of 1/4 lemon (plus additional juice of 1/4 lemon for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground pepper

Finishing Touches

• 60 grams feta cheese, crumbled (smooth or Greek) (2 oz)
• 2 tablespoons chopped parsley

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Instructions

1. Preheat the oven: Set your oven to 200°C (400°F) to prepare for roasting the vegetables evenly and thoroughly.
2. Toss the vegetables: In a large bowl, mix the cubed potatoes and red peppers with 1 teaspoon salt, 2 tablespoons olive oil, and the juice of 1/4 lemon, ensuring all pieces are coated well.
3. Prepare the baking tray: Lightly grease a large, flat sheet pan or baking tray with the remaining tablespoon of olive oil. Spread the potatoes and peppers evenly on the tray for uniform roasting.
4. Initial roasting: Place the tray on the middle shelf of the preheated oven and roast for 25 minutes, allowing the vegetables to cook through and start to soften.
5. Add spices and stir: While the vegetables roast, prepare the spice mix by combining garlic powder, onion powder, paprika, oregano, cinnamon, and ground pepper. After 25 minutes, remove the tray and sprinkle the spice mix evenly over the potatoes and peppers. Use a spatula to gently stir and coat the vegetables with the spices.
6. Finish roasting: Return the tray to the oven and roast for an additional 10–15 minutes until the potatoes develop a golden crispy edge and are soft on the inside.
7. Add final garnishes: Remove the roasted potatoes and peppers from the oven. Drizzle with the remaining juice of 1/4 lemon, crumble feta cheese over the dish, and sprinkle with chopped parsley. Serve warm.

Notes

• For an extra depth of flavor, use homemade or high-quality dried oregano and fresh parsley.
• You can substitute the red capsicum with other colored bell peppers if desired.
• Ensure potatoes are cut evenly to promote even roasting.
• Adjust lemon juice to taste for brightness.
• This dish pairs wonderfully with grilled meats or can be enjoyed as a standalone vegetarian meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Greek

Keywords: Greek roasted potatoes, roasted peppers, feta cheese, Mediterranean side dish, baked potatoes, vegetarian recipe, easy Greek recipe