Description
These Greek Roasted Potatoes with Peppers & Feta are an easy, delicious side dish featuring cubed potatoes and sweet red bell peppers, all tossed with zesty lemon, aromatic spices, and finished with salty feta cheese and fresh parsley. Baked to crispy perfection, this dish is vegetarian, gluten-free, and perfect for family dinners or gatherings.
Ingredients
For the Potatoes & Peppers
- 1 kg potatoes, peeled and cut into small cubes (2 lbs.)
- 1 red capsicum (bell pepper), cut into cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- Juice of 1/4 lemon
For the Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground pepper
To Finish
- 60 grams feta cheese, crumbled (2 oz.)
- 2 tablespoons chopped parsley
- Juice of 1/4 lemon
Instructions
- Prep the Oven. Preheat your oven to 200°C (400°F) so it’s ready for roasting.
- Season the Vegetables. In a large bowl, toss the cubed potatoes and red bell peppers with 1 teaspoon salt, 2 tablespoons of olive oil, and juice of 1/4 lemon. Make sure the vegetables are well coated.
- Arrange on Baking Tray. Grease a large, flat sheet pan or baking tray with the remaining tablespoon of olive oil. Spread the potatoes and peppers in an even layer.
- Initial Roast. Roast on the middle oven shelf for 25 minutes to allow the vegetables to start browning and softening.
- Add the Spice Mix. While the vegetables roast, combine the garlic powder, onion powder, paprika, oregano, cinnamon, and black pepper in a small bowl. Remove the tray after 25 minutes, sprinkle the spice mix evenly over the vegetables, and toss with a spatula to coat evenly.
- Final Roast. Return the potatoes to the oven for an additional 10-15 minutes, until they develop a golden, crispy edge and are tender inside.
- Finish & Serve. Remove from the oven and immediately drizzle with another splash of lemon juice, top with crumbled feta and chopped parsley. Serve warm as a side or even a vegetarian main dish.
Notes
- This recipe can also be made using sweet potatoes for a different flavor profile.
- To make this vegan, omit the feta or substitute with a plant-based alternative.
- For extra crispiness, avoid crowding the potatoes on the pan.
- Feel free to add other bell pepper colors for more variety and sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 229
- Sugar: 2g
- Sodium: 514mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 9mg
