Greek Roasted Potatoes with Peppers & Feta
A vibrant and flavorful Greek-inspired dish featuring golden-brown roasted potatoes, sweet bell peppers, and creamy feta cheese.
Servings: 6 servings
Calories: 300kcal
Ingredients
Vegetables
- 2 pounds baby potatoes, halved Tender and earthy
- 1 red bell pepper, sliced Offers a sweet crunch
- 1 yellow bell pepper, sliced Adds a hint of sunshine
- 1 red onion, sliced For a touch of sweetness
Seasoning
- 4 tablespoons olive oil For a rich, savory base
- 2 teaspoons dried oregano Lending an aromatic, herbaceous note
- Salt and black pepper, to taste For seasoning
Finishing Touches
- 1 cup crumbled feta cheese Adding a creamy, tangy finish
- Fresh parsley, chopped (for garnish) For a pop of color
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- 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.
Cooking
- Spread the vegetable mixture in a single layer on a large baking sheet. Roast for 30-35 minutes, stirring once 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 an additional 5 minutes, until the feta warms and softens slightly.
Serving
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
Cut potatoes and vegetables into uniform sizes for even cooking. For added flavor, consider using fresh herbs or swapping feta for goat cheese. This dish can be prepped in advance and reheated. Consider adding chili flakes for a spicy kick.