Greek Roasted Potatoes with Peppers & Feta
A flavorful and visually stunning side dish featuring roasted baby potatoes, bell peppers, and feta cheese, perfect for any meal.
Servings: 6 servings
Calories: 320kcal
Ingredients
Vegetables
- 2 pounds baby potatoes, halved Tender and creamy, these potatoes are the perfect vehicle for soaking up all the flavorful ingredients.
- 1 each red bell pepper, sliced Adds a sweet and juicy crunch to the mix.
- 1 each yellow bell pepper, sliced Brings a vibrant color and a slightly milder flavor.
- 1 each red onion, sliced Offers a sweet and savory depth.
Seasoning & Oil
- 4 tablespoons olive oil Rich and fruity, helps to caramelize the veggies.
- 2 teaspoons dried oregano Adds an herbaceous note reminiscent of Greek cooking.
- to taste Salt and black pepper Essentials for elevating the flavors.
Finishing Touches
- 1 cup crumbled feta cheese The creamy, tangy cheese that brings everything together.
- to taste Fresh parsley, chopped (for garnish) Adds brightness and color to the finished dish.
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.
Roasting
- Roast the veggies for about 30-35 minutes, stirring once halfway through for even cooking.
- Sprinkle the crumbled feta cheese over the roasted vegetables and return to the oven for 5 minutes until the feta warms and softens.
Serving
- Remove from the oven and garnish with fresh parsley. Serve warm.
Notes
For added flavor, consider marinating the vegetables in olive oil and oregano for 30 minutes before roasting. Feel free to add seasonal vegetables like zucchini or carrots. To speed up the cooking time, microwave the halved potatoes for 5 minutes before roasting.