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Ingredients
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Roasted Potatoes
Finishing & Serving
Method
Roasted Potatoes
- 1
Preheat & Prep
Preheat the oven to 220°C (430°F). Wash the baby potatoes thoroughly; leave skins on. If some potatoes are noticeably larger than others, halve or quarter them so pieces are roughly uniform (about 2–3 cm chunks). Pat dry with a towel.
- 2
Toss with Oil & Seasoning
Place the potatoes in a large bowl. Add the extra-virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper. Toss until all potato pieces are evenly coated.
- 3
Arrange on Baking Sheet
Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet. Make sure pieces are not crowded (use two sheets if necessary) so they roast instead of steam.
- 4
Finishing & Serving
- 5
Finish & Toss
When potatoes are hot and roasted, transfer them to a serving bowl or leave on the baking sheet. Immediately drizzle with the fresh lemon juice and sprinkle the crumbled feta cheese over the top so it warms slightly from the potatoes.
- 6
Garnish & Serve
Scatter the chopped fresh parsley over the potatoes and, if using, a light dusting of red pepper flakes for a touch of heat. Taste and add a small pinch of extra salt or pepper if desired. Serve warm as a side or as part of a mezze spread.