Easy Greek Roast Potatoes With Lemon And Feta
Crispy roasted Yukon Gold potatoes infused with garlic, lemon, and oregano, then topped with creamy crumbled feta and fresh Mediterranean herbs—all made easily in a pressure cooker.
Equipment
- 1 Pressure cooker Electric or stovetop model
Ingredients
Main ingredients
- 2 pounds Yukon gold potatoes quartered
- 5 tablespoons olive oil divided
- 2 lemons 1 sliced, 1 zested and juiced
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 0.5 cup chopped fresh herbs Greek basil, oregano, parsley, thyme
- 0.25 cup feta cheese crumbled
Instructions
Instructions
- Toss quartered potatoes in 3 tablespoons olive oil, minced garlic, dried oregano, lemon zest, lemon juice, salt, and pepper in a large mixing bowl.
- Place potatoes in the pressure cooker insert or on a heat-safe trivet. Arrange lemon slices among the potatoes.
- Seal the lid and cook on high pressure for 8 minutes.
- Let pressure naturally release for 10 minutes before carefully opening the lid.
- Drizzle remaining 2 tablespoons olive oil over potatoes, sprinkle with chopped fresh herbs and crumbled feta before serving.
Notes
For extra crispiness, broil potatoes briefly after pressure cooking. Reheat leftovers in a skillet to maintain texture. Add fresh herbs over warmed leftovers to refresh flavors.