If you’re searching for the ultimate side dish that practically steals the show, let me introduce you to Greek Roasted Potatoes With Peppers & Feta. These golden potatoes are perfectly roasted with sweet red peppers and an aromatic blend of Greek spices—all finished with a shower of tangy feta and bright parsley. This is comfort food with Mediterranean sunshine in every bite!
Why You’ll Love This Recipe
- Vibrant Mediterranean Flavors: A zesty blend of garlic, oregano, lemon, and creamy feta will instantly transport your tastebuds to Greece.
- Effortless, Yet Impressive: With just a handful of basic ingredients, this dish delivers major flavor and an eye-catching presentation.
- Versatile and Crowd-Pleasing: Greek Roasted Potatoes With Peppers & Feta works as a dinner party side or a cozy family meal—everyone loves it.
- Naturally Gluten-Free: All the irresistible taste with none of the gluten—perfect for sharing with everyone at the table.
Ingredients You’ll Need
One of the best things about Greek Roasted Potatoes With Peppers & Feta is how easy the ingredient list is! Each element brings flavor, texture, and color—together, they create potato magic that feels both rustic and elevated.
- Potatoes: Use waxy or all-purpose potatoes for the ideal balance of crispy outside and fluffy inside—Yukon Golds are especially lovely here.
- Red bell pepper (capsicum): Adds sweetness, color, and a subtle roasted aroma; choose a bright, crisp pepper for best results.
- Olive oil: Essential for that golden, crackly crust—go for extra-virgin if you can for a hint of fruitiness.
- Salt: Enhances every flavor and helps the potatoes and peppers caramelize beautifully.
- Lemon juice: Brightens everything up with just the right amount of tang and keeps the potatoes from feeling too heavy.
- Garlic powder & onion powder: Offer a quick hit of umami and savory goodness without fussing with fresh cloves.
- Paprika: Gives a gentle warmth and a gorgeous golden hue—smoked paprika is lovely if you want a hint of BBQ.
- Oregano: Classic Greek herb that brings earthiness and a big hit of Mediterranean flavor.
- Cinnamon: Just a whisper—it’s the secret note that makes these potatoes unexpectedly complex and addictive.
- Ground black pepper: For balance and depth—a generous grind is key.
- Feta cheese: Crumbled over the hot potatoes, it adds creamy-tangy contrast and a slightly salty punch.
- Chopped parsley: The finishing touch your potatoes deserve—fresh, grassy, and visually stunning.
Variations
Don’t be shy about adapting Greek Roasted Potatoes With Peppers & Feta to suit your pantry or palate! It’s a flexible canvas—feel free to play with add-ins, swap-ins, and even dietary tweaks to make this recipe your own.
- Add Kalamata olives: Scatter a handful of pitted olives alongside the peppers for a briny, savory pop.
- Make it vegan: Skip the feta or swap it for a good vegan feta alternative—the potatoes and spices are already dairy-free!
- Try sweet potatoes: Switch half (or all) of the potatoes for sweet potatoes for a vibrant orange twist and a natural sweetness.
- Go spicy: Toss in a pinch of chili flakes or sliced fresh chili with the spice mix for a gentle kick.
- Herb swap: Use fresh thyme, rosemary, or dill instead of or alongside oregano if you want to change up the herbal notes.
How to Make Greek Roasted Potatoes With Peppers & Feta
Step 1: Prep and Toss the Veggies
Start by preheating your oven to 200°C (400°F)—hot and ready for roasting greatness! In a large bowl, combine your potato cubes and chopped red pepper. Add the salt, two tablespoons olive oil, and a good spritz of fresh lemon juice. Toss everything together until the potatoes look glossy and evenly coated. This is the foundation of flavor for your Greek Roasted Potatoes With Peppers & Feta.
Step 2: Arrange and Roast
Grab your biggest, flattest sheet pan and brush it with the remaining tablespoon of olive oil to prevent sticking and encourage those glorious crispy edges. Spread the potatoes and peppers out in a single layer (no overlapping—roasting room is key). Slide them onto the middle oven rack and roast for 25 minutes, resisting the urge to peek too soon. The kitchen will start smelling incredible.
Step 3: Spice & Finish Roasting
While the potatoes are roasting, mix up your spice blend. After 25 minutes, pull out the tray, scatter the garlic powder, onion powder, paprika, oregano, cinnamon, and ground black pepper over everything, and use a spatula to toss (gently!) so every piece is coated in the aromatic goodness. Return to the oven for another 10–15 minutes, until the potatoes have golden crispy bits and are fluffy in the middle.
Step 4: Finish and Serve
As soon as the potatoes come out piping hot, hit them with a final drizzle of lemon juice, then scatter over the crumbled feta and a shower of parsley. The feta will gently soften with the residual heat, and the fresh herbs make the colors pop. Give the tray a little shake and serve immediately—Greek Roasted Potatoes With Peppers & Feta are best enjoyed straight from the oven!
Pro Tips for Making Greek Roasted Potatoes With Peppers & Feta
- Potato Cubes for Maximum Crisp: Cut your potatoes into fairly small, even cubes—about 1-inch—so they crisp up without burning and cook through at the same time as the peppers.
- Roasting Pan Matters: Don’t crowd the pan! Give your potatoes and peppers lots of space for air to circulate—that’s what makes the edges truly golden.
- Spice Timing Is Key: Add your spice mix after the first roast, not before, to keep the spices fragrant and avoid burning, ensuring every bite is super aromatic.
- Finishing Touches: Always add the feta and parsley right before serving—this keeps the cheese soft but not melted and the herbs bright and fresh.
How to Serve Greek Roasted Potatoes With Peppers & Feta
Garnishes
A final sprinkle of crumbled feta is practically non-negotiable! Add a generous handful of chopped fresh parsley or dill for color and a citrusy lift, and if you like, a dusting of extra oregano or a squeeze of lemon will make the flavors sing even louder.
Side Dishes
Greek Roasted Potatoes With Peppers & Feta shine alongside grilled chicken, roast lamb, or falafel—but honestly, they’re hearty enough to star on a mezze platter next to olives, tzatziki, and pita bread. For a fresh balance, pair with a big Greek salad or lemony sautéed greens.
Creative Ways to Present
Try mounding your potatoes on a rustic platter or wooden board and finishing with feta and parsley tableside for maximum flair. For parties, serve them individually in small bowls or mini cast irons—guests will love grabbing their own portion. They make a fantastic base for a DIY “loaded Greek potato” bar, too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Greek Roasted Potatoes With Peppers & Feta in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days without losing their bold flavors or color.
Freezing
While potatoes are tricky to freeze without getting a bit soft, this recipe actually does pretty well! Let everything cool completely, skip the fresh parsley until serving, and freeze in a tightly sealed container for up to a month. Thaw overnight in the fridge before reheating.
Reheating
Bring your leftovers back to life by reheating in a hot oven (190°C / 375°F) for 10–15 minutes until crisp and warm. Avoid microwaving, which tends to make the potatoes soggy—an air fryer also works wonders for reviving that roasted texture!
FAQs
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Can I make Greek Roasted Potatoes With Peppers & Feta ahead of time?
Absolutely! Roast the potatoes and peppers in advance, but wait to add the feta and herbs until just before serving for the best flavor and texture. You can reheat the potatoes in the oven to crisp them right back up.
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What’s the best type of potato for this recipe?
Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or baby potatoes work wonderfully—they hold their shape, stay creamy on the inside, and get those all-important crispy edges.
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Can I use fresh garlic and onion instead of the powders?
You can! Just finely mince fresh garlic and onion and toss them with the potatoes before roasting, but be aware that fresh bits can burn if left on top—so mix them in well or tuck them under some potato pieces.
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Is this recipe spicy?
No, these potatoes are gently seasoned, not spicy—the paprika and cinnamon provide warm notes without heat. If you want a kick, just add chili flakes or a pinch of cayenne to the spice mix!
Final Thoughts
If you love bold flavors and crave a side dish worth celebrating, you have to try Greek Roasted Potatoes With Peppers & Feta. They’re cozy, easy, and guaranteed to make any meal a little more special. I hope this recipe finds a happy spot in your kitchen—let me know how you make it your own!
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Greek Roasted Potatoes With Peppers & Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek Roasted Potatoes with Peppers & Feta are a delicious and flavorful side dish that pairs perfectly with any main course. The crispy potatoes, sweet peppers, and tangy feta cheese create a harmony of flavors that will elevate any meal.
Ingredients
Potatoes:
- 1 kg potatoes, peeled and cut into small cubes (2 lbs.)
Red Bell Pepper:
- 1 red bell pepper, cut into cubes
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon salt
- Juice of 1/4 lemon
Spice Mix:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground pepper
Finishing:
- 60 grams feta cheese, crumbled (2 oz.)
- 2 tablespoons chopped parsley
- Juice of 1/4 lemon
Instructions
- Preheat the Oven: Preheat the oven to 200°C (400°F).
- Prepare Potatoes and Peppers: Toss potatoes and red peppers with salt, olive oil, and lemon juice in a bowl.
- Roast: Spread the potatoes and peppers on a greased baking tray. Roast for 25 minutes.
- Season: Sprinkle the spice mix over the potatoes. Stir to coat evenly.
- Finish Cooking: Return to the oven for 10-15 minutes until crispy.
- Final Touch: Drizzle with lemon juice, top with feta and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
