Roasted Potato with Feta Cheese and Lemon Vinaigrette

Roasted baby potatoes are tossed in a zesty lemon vinaigrette, topped with creamy feta and fresh chives for a delightful blend of flavors and textures. Enjoy the crispy edges and savory goodness in every bite.

Course Side Dish

Cuisine Mediterranean

Keyword easy side dish, feta cheese, lemon vinaigrette, roasted potatoes, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 320kcal

Author Liza A

Ingredients

2 lbs baby potatoes halved
2 tbsp canola oil
¼ cup crumbled feta cheese
Chopped fresh chives optional

Lemon Vinaigrette:

2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 clove garlic minced
1/4 cup olive oil
1 tbsp lemon juice
Salt and freshly ground pepper to taste

Instructions

Preheat oven to 400 °F. Line baking sheet with parchment paper.
Coat potatoes with canola oil and then spread in a single layer on the prepared pan. Roast for 30 minutes or until fork tender.
In a large bowl, whisk together vinegar, Dijon mustard and garlic. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Season with salt and pepper. Stir in roasted potatoes and feta cheese.
Serve with a sprinkle of chives, if using.
Enjoy!

Notes

Lemon Vinaigrette Recipe adapted from: allrecipes.com

Nutrition