Greek Roasted Potatoes
Delicious, perfectly roasted potatoes teamed up with a Greek inspired salad, complete with vegan feta cheese.
Servings: 6 people
Ingredients
Potatoes
- 2 pounds Yukon gold or new potatoes quartered
- 2 tbsp olive oil
- salt & pepper to taste
Greek Salad
- 2 garlic cloves minced
- zest and juice of one lemon
- 2 tbsp extra virgin olive oil
- ¼ cup fresh oregano chopped
- ¼ cup kalamata olives pitted
- ¼ cup roasted red peppers julienned
- ¼ cup red onion diced
- ½ cup tomatoes chopped
- 8 whole pepperoncini peppers
- ½ cup vegan feta cheese crumbled
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F
- Quarter the potatoes (or cut into bite size pieces if using a larger potato) and place in a large mixing bowl.
- Add the olive oil, salt, and pepper to the bowl. Toss well to evenly coat the potatoes.
- Dump the potatoes on a parchment lined sheet pan and roast in the oven for 40 minutes to 1 hour or until tender on the inside and crispy on the outside.
- Mix all the ingredients for the Greek salad in a large bowl. Transfer the roasted potatoes to the bowl and toss with the Greek salad. Serve immediately.