Print

Crispy Potatoes with Feta and Roasted Vegetables – Recipe Idea!

Print Recipe

This delightful dish features crispy baby potatoes paired with creamy feta and vibrant roasted vegetables. It’s a perfect combination of textures and flavors that will remind you of comforting family meals.

Ingredients

Scale
  • 1 kg (2.2 lbs) baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 200 g (7 oz) feta cheese, crumbled
  • 1 medium zucchini, sliced into half-moons
  • 1 medium bell pepper (red or yellow), diced
  • 1 medium red onion, cut into wedges
  • 200 g (7 oz) cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions

  1. Preheat your oven to 200 °C (392 °F) to ensure the potatoes become evenly crispy.
  2. Wash the baby potatoes thoroughly and halve them. Place them in a large bowl and add the olive oil, garlic powder, onion powder, smoked paprika, oregano, as well as salt and pepper. Mix everything well until the potatoes are evenly coated with the spices.
  3. Spread the potatoes evenly on a baking sheet lined with parchment paper. Make sure they are not overlapping. Roast them for about 25-30 minutes until golden brown and crispy, turning them halfway through for even browning.
  4. While the potatoes are in the oven, prepare the roasted vegetables. In a separate bowl, mix the zucchini, bell pepper, red onion, and cherry tomatoes with balsamic vinegar, olive oil, dried thyme, as well as salt and pepper. Mix everything well.
  5. After 15 minutes of cooking the potatoes, add the prepared vegetables to the baking sheet. Gently mix everything so that the vegetables are evenly distributed. Let everything cook together for another 20-25 minutes in the oven.
  6. After a total of 45-55 minutes, the potatoes should be crispy and the vegetables tender. Remove the baking sheet from the oven and sprinkle the crumbled feta evenly over the vegetables and potatoes.
  7. Return the baking sheet to the oven for another 5 minutes to allow the feta to melt slightly. Be careful not to leave it too long, as it may become too soft.
  8. After baking, take the sheet out and let it cool briefly. Garnish the dish with fresh parsley if desired and serve with lemon wedges for an extra burst of freshness.

Nutrition

Keywords: Avoid placing the potatoes too close together on the baking sheet to ensure even browning and crispiness. High-quality feta cheese makes a significant difference in flavor; look for feta in brine for freshness and creaminess.

Find it online: https://mombanana.com/knusprige-kartoffeln-mit-feta-und-ofengemuse-rezeptidee/