Description
This Crispy Lemon Feta Potato Salad is a fresh twist on the classic. Golden roasted potatoes are tossed with a bright lemon dressing, salty feta cheese, and fresh herbs. Perfect as a side dish or a light main course, it’s quick, flavorful, and ready in under an hour.
Ingredients
Scale
- 2 lbs baby potatoes (Yukon Gold or red potatoes, halved)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil (for dressing)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley (or dill), chopped
Instructions
- Preheat and Prep: Heat oven to 425°F (220°C). Wash and cut the potatoes into halves or quarters, leaving the skin on.
- Roast the Potatoes: Toss the potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Make the Dressing: In a small bowl, whisk together lemon juice, lemon zest, garlic, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad: Transfer hot potatoes to a large bowl. Drizzle with lemon dressing and toss gently. Sprinkle with crumbled feta and fresh parsley.
- Serve and Enjoy: Serve warm or at room temperature, garnished with extra herbs and lemon zest if desired.
Notes
For best crispiness, serve the salad soon after tossing with the dressing. To reheat, warm potatoes in the oven and add fresh feta and herbs before serving. You can also add extras like roasted red peppers, cherry tomatoes, or Kalamata olives for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg