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Roasted Lemon Rosemary Potatoes with Feta

April 6, 2015 Mary 22 Comments

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Lemon Rosemary Roasted Potatoes with FetaAs for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship…~Sir Thomas More

Spring is a capricious season in the Maritimes.

Any given April could have you wading through gumboot-sucking muck, or battling thigh-highย snowdrifts.

Still, the geese return, the sap runs and we muddle through it somehow- dreaming of warmer havens, with fresh lemons and rosemary bushes as tall as a person.

These Roasted Lemon Rosemary Potatoes with Feta bring to mind such Mediterranean places, and provide a tangyย side to your main – from roast meats to frittatas. Or serve it with some hummus and olives for a vegetarian meal.

(If you are in Atlantic Canada, give Holmestead feta a try. It’s produced in Nova Scotia, and is available at local grocery stores. It is my new favorite feta – just the right balance of tang and salt, with a creamy texture that crumbles nicely.)

5 from 1 vote
Lemon Rosemary Roasted Potatoes with Feta
Print
Roasted Lemon Rosemary Potatoes with Feta
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
These Mediterranean potatoes with a bright lemon flavor go well with a wide variety of main courses.
Servings: 8 -10 servings
Author: Mary Gillespie
Ingredients
  • 10-12 medium potatoes scrubbed (or 2 lbs / 1 kg baby potatoes)
  • 1/4 cup / 60 ml olive oil
  • 1/3 cup / 80 ml lemon juice
  • 3/4 teaspoon / 3.75 ml salt
  • 1-1/2 teaspoons / 7.5 ml rosemary leaves chopped
  • 1-1/2 teaspoons / 7.5 ml honey
  • Freshly ground pepper
  • 1/2 cup / 125 ml crumbled feta
Instructions
  1. Cut potatoes into large chunks - each potato should make 6-8 pieces.
  2. Place potatoes in a large pot, cover with water, and bring to boil. Simmer for 5 minutes, then remove from heat.
  3. Let potatoes sit while you make dressing. Mix olive oil, lemon juice salt, rosemary and honey in small bowl. Drain potatoes and toss with dressing.
  4. You can let potatoes sit to cool in the dressing, or cook immediately.
  5. To cook, preheat oven to 400 degrees F. Leave a baking sheet in the oven while it preheats.
  6. When the oven is ready, remove the baking sheet and spread potatoes out on the hot tray. Pour any remaining dressing over the potatoes.
  7. Sprinkle with freshly ground pepper and place in oven.
  8. Roast for 40-45 minutes until potatoes are cooked through and golden brown. You do not need to stir the potatoes during cooking.
  9. Remove from oven and place cooked potatoes on serving dish. Sprinkle with crumbled feta.
  10. You can garnish with additional chopped rosemary, parsley or oregano.
Recipe Notes

If you don't have a pepper grinder, you can use 1/4 - 1/2 teaspoon ground pepper. Add it to the dressing instead of sprinkling over the potatoes in the pan.

Shared on Simple Supper Tuesday #107.

side dish, vegetarian

Comments

  1. Susan says

    April 23, 2015 at 2:03 pm

    Oh, my, what a treat for the senses! This recipe sounds delicious. I can almost smell it from the pictures and even from the ingredient list. Thanks for sharing!

    Reply
    • admin says

      April 27, 2015 at 10:43 pm

      Thanks ๐Ÿ™‚ This recipe works really well, and is easy to put together. Makes me think of warmer places!

      Reply
  2. KAthy says

    April 16, 2015 at 4:09 pm

    These look really tasty, will be giving them a try soon.

    Reply
    • admin says

      April 19, 2015 at 9:14 am

      Thanks for stopping by :). These are tasty – will be a good side during barbecue season (which I hope will get here soon!)

      Reply
  3. Kim says

    April 16, 2015 at 11:27 am

    This looks amazing. What a runway to dress up potatoes!

    Reply
    • admin says

      April 19, 2015 at 9:13 am

      These turn out well, and are pretty quick to put together. They look nice, too, with the feta. A touch of chopped fresh parsley would be nice, too.

      Reply
  4. Ronda Ogilvie says

    April 16, 2015 at 11:14 am

    oh my goodness these sound delicious! Thank you for sharing your recipe ๐Ÿ™‚

    Reply
    • admin says

      April 19, 2015 at 9:12 am

      This is a hit in our house ๐Ÿ™‚ Thanks for stopping by ๐Ÿ™‚

      Reply
  5. sara says

    April 16, 2015 at 10:02 am

    Rosemary and feta!? Yes please!!

    Reply
    • admin says

      April 19, 2015 at 9:11 am

      It’s one of my favorite combinations, too ๐Ÿ™‚

      Reply
  6. Leah says

    April 16, 2015 at 9:08 am

    Sounds like a great recipe! I will have to try it!

    Reply
    • admin says

      April 19, 2015 at 9:09 am

      I’m sure you’ll like it ๐Ÿ™‚ Thanks for stopping by ๐Ÿ™‚

      Reply
  7. Leslie says

    April 16, 2015 at 8:54 am

    I love every ingredient in that!!

    Reply
    • admin says

      April 19, 2015 at 9:08 am

      Me, too. And I could put feta on everything!

      Reply
  8. yanique says

    April 16, 2015 at 5:30 am

    I love potatoes and this looks so yummy!

    Reply
    • admin says

      April 19, 2015 at 9:08 am

      Me, too – I need to come up with some more ways to prepare them, though ๐Ÿ™‚

      Reply
  9. Erin @ Her Heartland Soul says

    April 16, 2015 at 12:12 am

    Yum! Potatoes are my favoriteeeee!

    Reply
    • admin says

      April 19, 2015 at 9:07 am

      Mine, too ๐Ÿ™‚ I’m thinking a potato salad with lemon, rosemary and feta would be nice, too (with some sundried tomatoes…)

      Reply
  10. Mary says

    April 16, 2015 at 12:09 am

    This looks and sounds delicious! I love rosemary and try to put it in everything I can.

    Reply
    • admin says

      April 19, 2015 at 9:06 am

      Rosemary is one of my favorite herbs, too ๐Ÿ™‚ This recipe will work well with fresh or dried rosemary.

      Reply
  11. Marina says

    April 7, 2015 at 3:10 pm

    I live in a Mediterranean country – this dish would perfectly fit here! Love it!

    Reply
    • admin says

      April 11, 2015 at 9:46 am

      Thanks ๐Ÿ™‚ This is one of my favorite ways to prepare potatoes.

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read Moreโ€ฆ

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