Greek Roasted Potatoes With Peppers & Feta

INGREDIENTS:

For the Dish:

4 medium Yukon Gold or red potatoes (cut into bite-sized chunks)

2 bell peppers (red, yellow, or orange for sweetness)

1 red onion (cut into wedges)

1/4 cup extra virgin olive oil

4 cloves garlic (minced)

1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

Juice of 1 lemon

Salt and pepper (to taste)

1 cup crumbled feta cheese

2 tablespoons chopped fresh parsley (for garnish)

Optional Add-Ins:

Kalamata olives (for extra Mediterranean flavor)

Cherry tomatoes (halved, for juiciness)

Lemon zest (for brightness)

Red pepper flakes (for a spicy kick)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.

Step 2: Prep the Vegetables

Wash and cut the potatoes into bite-sized pieces (leave the skin on for added texture and nutrients).

Slice the bell peppers into strips and cut the red onion into wedges.

Step 3: Season the Vegetables

In a large mixing bowl, toss the potatoes, bell peppers, and red onion with olive oil, minced garlic, oregano, lemon juice, salt, and pepper until evenly coated.

Step 4: Roast the Vegetables

Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Roast in the preheated oven for 35–40 minutes , stirring halfway through, until the potatoes are golden brown and tender.

Step 5: Add the Feta

Remove the baking sheet from the oven and sprinkle the crumbled feta cheese evenly over the roasted vegetables. Return the pan to the oven for 5 more minutes , just until the feta softens slightly.

Step 6: Garnish and Serve

Sprinkle the dish with fresh parsley before serving. For an extra burst of flavor, drizzle with a bit more olive oil or a squeeze of fresh lemon juice. Enjoy the vibrant, cheesy goodness!