Roasted red potatoes with feta and mint on a baking sheet with a pink napkin.

Roasted Red Potatoes with Feta and Mint

Roasted Red Potatoes with Feta and Mint are a delicious way to make everyone's favorite side dish - the Mediterranean and Greek flavors are incredible!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 171kcal
Author Nora Rusev


  • 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.


Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 314mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 13.4mg | Calcium: 56mg | Iron: 1.2mg