Greek Roasted Potatoes with Peppers & Feta
A vibrant Mediterranean dish featuring golden roasted potatoes, sweet bell peppers, and tangy feta cheese, perfect for any gathering.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 2 pounds baby potatoes Tender little gems perfect for roasting.
- 1 red bell pepper Adds sweetness and a pop of color.
- 1 yellow bell pepper Contributes a mild, fruity flavor.
- 1 red onion Provides savory depth and mellow sweetness when roasted.
- 4 tablespoons olive oil Ensures a luscious coating on the vegetables.
- 2 teaspoons dried oregano A classic Mediterranean herb.
- Salt and black pepper To taste.
- 1 cup crumbled feta cheese Adds a creamy, tangy finish.
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- 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.
- Spread the mixture in a single layer on a large baking sheet and roast for 30-35 minutes, stirring once halfway through.
- Sprinkle the crumbled feta cheese over the roasted vegetables and return to the oven for an additional 5 minutes.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
Consider adding olives for a briny depth or crushed red pepper flakes for a mild kick. This dish can be prepped in advance and stored in the fridge before roasting.