5 from 1 vote
Lemon Rosemary Roasted Potatoes with Feta
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
  • 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
  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.