Greek Lemon Roasted Potatoes

Bring a whole new life to potato salad with my Greek Lemon Potatoes recipe! This light and flavorful Mediterranean salad is a for-sure hit!

Course Lunch, Salad, Side Dishes

Cuisine Greek, Mediterranean

Keyword greek lemon potatoes, lemon greek potatoes, Mediterranean Potatoes, roasted greek potatoes

Prep Time 5

Cook Time 40

Resting time 10

Total Time 55

Servings

Calories 242kcal

Preheat the oven to 400°F. Slice the potatoes into small chunks, then toss them with lemon juice, half the olive oil, parsley, salt, and pepper. Spread them out on a baking tray alongside a quartered lemon.
1 lb Potatoes, ¼ cup Lemon juice, 1 Lemon, 3 Tablespoons Olive oil, 2 Tablespoons Fresh parsley, ½ teaspoon Sea salt, ½ teaspoon Pepper
Roast for 30 minutes, tossing the mixture 1-2 times as it cooks. While it cooks, slice the onion thin, then add it into a bowl with sliced tomato, chives, feta, minced garlic, capers, and the rest of the olive oil.
1 medium Red onion, 9 oz Cherry tomatoes, ¼ cup Feta cheese, ½ Tablespoon Chives, 2 Tablespoons Capers, 1 clove Garlic
Remove the potatoes from the oven and let them rest for 10 minutes. Then add them to the bowl, toss to combine, and serve!

Use the right kind of potato to ensure you don't mistakenly make mashed potatoes instead of potato salad. The best potato for potato salad is, in my opinion, Yukon Gold or Red Skin potatoes, which have a very creamy texture and soft skin.

Roast them until crispy! Under-roasting the potatoes can leave them too soft without that protective crisp that keeps them from falling apart.

Serve fresh or chilled, but never reheated. Reheating it makes for dense potatoes, soft onions and limp parsley.

This salad only gets better over time, so don't be afraid to make it early and then let it rest in the fridge.

Let the potatoes cool before adding the cheese. This ensures that the feta won't melt too much.