Description
Crispy, tangy roasted potatoes with roasted garlic, salty feta, and a drizzle of spicy chili oil – a perfect side dish for any Greek meal.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1 head garlic, top sliced off
- 1/4 cup olive oil, divided
- 1 lemon, juiced (about 3 tbsp)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese
- For the chili oil:
- 1/4 cup olive oil
- 1 tsp red pepper flakes
- 1/2 tsp Aleppo pepper (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place potato wedges in a large bowl. Drizzle with 2 tablespoons olive oil, lemon juice, oregano, salt, and pepper. Toss to coat.
- Place the garlic head on a small piece of foil, drizzle with remaining 2 tablespoons olive oil, and wrap tightly.
- Spread potatoes in a single layer on a baking sheet. Place the wrapped garlic on the sheet.
- Roast for 30 minutes, then flip potatoes and continue roasting for 20-25 minutes until golden and crispy.
- Meanwhile, make chili oil: in a small saucepan, heat olive oil with red pepper flakes and Aleppo pepper over low heat for 2-3 minutes. Remove from heat and let cool.
- Remove garlic from oven, let cool slightly, then squeeze roasted garlic cloves out of their skins.
- Toss roasted potatoes with roasted garlic and crumbled feta. Drizzle with chili oil to taste.
- Serve immediately.
Notes
For extra crispy potatoes, soak wedges in cold water for 30 minutes before drying and roasting. Adjust chili oil to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Side Dish
- Cuisine: Greek
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 7g