Lemon-Infused Greek Potatoes Topped with Crumbled Feta

Ingredients

2 pounds baby potatoes, halved
1/4 cup olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 cup feta cheese, crumbled
Fresh parsley, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the halved baby potatoes, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Toss until the potatoes are well coated.

Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.

Once the potatoes are done, remove them from the oven and sprinkle the crumbled feta cheese over the top.

Return to the oven for an additional 5 minutes, allowing the feta to warm slightly. Remove from the oven, and garnish with fresh parsley before serving.