CRISPY ROASTED BABY POTATOES WITH GARLIC, HERBS & FETA

INGREDIENTS:

1.5 lbs baby potatoes (Yukon Gold or red potatoes), halved

3 tbsp olive oil

4 cloves garlic, minced

1 tsp smoked paprika

1 tsp dried oregano

Salt & black pepper, to taste

3 tbsp fresh parsley, finely chopped

1–2 tbsp lemon juice

1/2 cup crumbled feta cheese

INSTRUCTIONS:

1. PREHEAT OVEN:

Preheat to 425°F (220°C).

Line a baking sheet with parchment paper for easy cleanup.

2. PREPARE POTATOES:

In a large bowl, toss halved baby potatoes with:

Olive oil

Minced garlic

Paprika

Oregano

Salt & pepper

3. ROAST:

Arrange potatoes cut side down on the baking sheet.

Roast for 30–35 minutes or until golden brown and crispy on the edges.

Flip halfway through for even browning.

4. FINISH:

Remove from the oven and immediately toss with:

Fresh chopped parsley

Lemon juice

Crumbled feta cheese

5. SERVE:

Serve hot as a side dish, appetizer, or snack. Amazing with grilled meat, Mediterranean mains, or just on their own.

TIPS:

Add a pinch of chili flakes or Aleppo pepper for a little heat.

Use goat cheese or ricotta salata instead of feta for a different twist.

If you want extra crispiness, boil potatoes for 5 mins, then roast..........