Roasted Red Potatoes with Feta and Mint are a delicious way to make everyone’s favorite side dish! Try them for your next family dinner – they’ll be gone in seconds!
ooooh my gawd, I love potatoes as much as the next person. I mean I have to love them, because I’m Swiss and the Swiss government ate one point recommended one serving to be over 10oz, soooo… They were really pushing potato sales.
But anyways, back to the roasted taters. Over the years, I’ve become a bit of an expert at roasting potatoes. I’ve made many a batch in my long lifetime and I learned all the best (and also all the worst…) ways to make them.
Worst way number one: Stick entire, large potato into the oven. Yes, I tried.
Worst way number two: Peel them and cut them up so small, they’ll basically disintegrate in the oven.
Worst way number three: Forget about them. In the oven. Yeah, I’ll stop now.
But in fact, they’re super simple to make!
A quick 101 on how to make roasted potatoes:
- You can parboil (pre-cook) or not. Parboiling has a few advantages, because it makes the surface rougher and yields a more funky, crispy potato. Kind of like when making smashed potatoes. It’s a totally different roasted potato. But the downside is that they tend to fall apart and look a little rustic, so I don’t always parboil. I mean, I always do for crispy baked potato wedges, but not always for roasted potatoes.
- Don’t add things that burn easily in the oven. I don’t add fresh garlic or leafy herbs while baking. I’ll add them after baking, but not before. They’ll just burn to a crisp and be very unpleasant to eat. Rosemary is one exception, I almost always scatter sprigs among the potatoes on the baking sheet. Ground spices are generally OK, too.
- NO baking mats or parchment! YOu’ll just end up with soggy potatoes. End of story.
- Preheat the baking sheet. I say this for all my crispy oven fried things, from buttermilk oven fried chicken to regular oven fried chicken to oven fried shrimp (for tacos!!) and sweet potato fries. Hitting a hot baking sheet will make your potatoes sizzle up immediately, lending a way crispier result. And use a dark sheet/pan/tray, it reflect the heat much better!
- Cut the potatoes if possible, and place cut-side down. Make sure to oil the baking sheet so they don’t end up sticking! No need to flip, you can put them under the broiler for the last 2-2 minutes if you want both sides to be browned. The only potatoes I don’t always cut are baby potatoes. Some I’ll cut in half and other (like these red potatoes) into chunks.
- Do not be afraid of using oil. You don’t have to use a ton, but a light overall coating is absolutely necessary to achieve golden-brown perfection. It’s still way less than deep frying!
And that’s it! There’s really no sorcery behind making decent roasted potatoes, just a few minor boxes to check.
Here I added some feta cheese and mint to the finished potatoes, because it’s absolutely delicious! A touch of lemon zest and some cracked black pepper? All the side dish you need for Sunday dinner. Or Wednesday. Or Easter. I don’t even care that much. You could have them for breakfast if you wanted to, I just want you to make them.
It’s a very easy recipe, but I’ll tell you anyways how to make them, just so I can visualize how simple it is.
How to make Roasted Red Potatoes with Feta and Mint:
- Preheat the oven to 420°F and place a dark baking sheet in the oven to heat up.
- Wash and drain your potatoes and cut them into chunks.
- Toss them with olive oil, salt, pepper, garlic powder and ground paprika.
- Lightly oil the preheated baking sheet (careful, it’s very hot!) and spread the potatoes on it. Tuck some rosemary sprigs between them.
- Bake until golden brown and crispy.
- Sprinkle with feta cheese, lemon zest, mint leaves and black pepper before serving. I like to hold back on the initial salt and sprinkle on some crunchy sea salt flakes, too!
Really, this is one of THE best ways to eat potatoes, especially in spring. Kind of Greek inspired (like my Greek Roasted Potatoes and Green Beans!), kind of Easter inspired, 100% scrumptious.
Also, will not judge if you make some Garlic Parmesan Oven Fried Chicken on the side. I do it all the time because my kids keep begging for it. I’ll sigh and aaah and make a thing out of it, but actually I love it just as much as they do.
Also, just set a timer on your phone if you’re prone to forgetting things. Sincerely, my last burnt batch of potatoes.
Get the printable recipe for these roasted red potatoes here:
- 2 pounds red potatoes, washed and cut into 1 inch chunks
- 2 tablespoons olive oil
- 1 teaspoon dried garlic powder
- 1 teaspoon ground paprika
- 1/2 teaspoon salt
- black pepper, to taste
- Handful fresh rosemary sprigs
- 1/3 cup feta cheese, crumbled
- 1 lemon, zest finely grated
- Handful fresh mint leaves
- Prep: Preheat the oven to 420°F (220°C). Place a dark-colored baking sheet in the oven to heat up.
- Season the potatoes: Toss the cut potatoes in a large bowl with olive oil, garlic powder, paprika, salt and black pepper. Make sure all potatoes are evenly covered.
- Add potatoes to baking sheet: Carefully remove the preheated baking sheet from the oven using oven gloves. Spread the potatoes on it in a single layer. Tuck the rosemary sprigs in between the potatoes.
- Bake: Bake the potatoes for around 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish under the broiler for 2-3 minutes to really crisp up the top as well.
- Garnish: Sprinkle the hot potatoes with feta, lemon zest and mint. Serve immediately.