Roasted Lemon Feta Potatoes

Serves: 4


  • 5 cups peeled and cubed Green Thumb Farm Signature Chef Potatoes or russet potatoes (1 + ½ to 2 pounds)
  • 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
  • 1 tablespoon parmesan cheese
  • 1 teaspoon Dijon mustard
  • the zest of 1 lemon, just the yellow part, not the pith
  • 2 tablespoons fresh lemon juice, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • coarse salt and pepper
  • ½ cup crumbled feta cheese


  1. Soak the potatoes in ice water for 20 minutes to 1 hour. Drain and pat dry with paper towels.
  2. Preheat oven to 400 degrees F. Generously grease a large, non-stick baking sheet or 2 medium ones.
  3. In a large mixing bowl whisk together the oil, Parmesan, Dijon, zest, 1 tablespoon of the lemon juice, thyme and oregano. Add the potatoes and toss to coat using your hands to rub the oil all over the potatoes.
  4. Dump them out onto the baking sheet and spread them out so they’re not touching. If the pan is too crowded they won’t get crispy. Sprinkle well with salt and pepper. Bake 20 minutes then flip them over and bake additional 15 – 20 minutes or until fork tender.
  5. Toss them on the baking sheet with the feta and drizzle the remaining tablespoon of lemon juice over them. Bake 5 more minutes just to warm up the feta.

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