Ofenkartoffeln mit Feta

Zutaten

• 2 lbs Yukon Gold or Russet potatoes, cut into wedges
• 4 oz feta cheese, crumbled
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp rosemary, chopped
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Zubereitung

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Parboil potato wedges for 5–7 minutes; drain well.

3. 3

   Toss potatoes with olive oil, garlic, oregano, rosemary, salt, and pepper.

4. 4

   Spread on a baking sheet in a single layer.

5. 5

   Bake for 20 minutes, flip, then sprinkle with feta.

6. 6

   Bake an additional 15–20 minutes until golden and crispy.

7. 7

   Garnish with parsley and serve with lemon wedges.