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Chef Megan Mitchell

Online Cookbook

Lemony Roasted Potatoes with Feta and Herbs

  • Serves: 6
  • Complexity: easy
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Lemony Roasted Potatoes with Feta and Herbs


  • 1 1/2 pounds baby Yukon gold potatoes
  • Olive oil, for drizzling
  • Kosher salt, to taste
  • 1 large lemon
  • 3 green onions, thinly sliced
  • 1/2 cup roughly chopped dill
  • 1/3 cup roughly chopped flat leaf parsley
  • 2 tbsp. minced thyme
  • Freshly cracked black pepper, to taste
  • 3 ounce feta cheese block


  1. Preheat oven to 415F.

  2. Cut the potatoes in half. Place on a sheet tray and liberally drizzle with oil and season with salt. Toss to coat then place cut side down. Roast for 25-30 minutes or until tender and golden brown.

  3. Add potatoes to a large bowl and add in the zest and juice from the lemon. Toss together then drizzle with a little more oil and add in the green onions, dill, parsley, thyme and black pepper. Stir.

  4. Lastly crumble in the feta and stir just to mix through. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

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