Description
Golden-baked potatoes topped with tangy feta, fresh mint, and zesty lemon. A vegetarian, gluten-free dish that celebrates Mediterranean flavors with fluffy potatoes and aromatic herbs.
Ingredients
4 medium russet or Yukon Gold potatoes (scrubbed clean)
1½ tablespoons olive oil (extra virgin for best flavor)
½ teaspoon sea salt (adjust to taste)
¼ teaspoon black pepper
Pinch of paprika or za’atar (optional, for extra depth)
½ cup crumbled feta cheese (use block feta for creamier texture)
2 tablespoons fresh mint (finely chopped, save a few leaves for garnish)
1 tablespoon fresh parsley (chopped, optional)
Zest of 1 lemon (no need to juice yet)
1 tablespoon lemon juice (fresh is best)
Extra olive oil for drizzling (keep a splash on hand)
2 tablespoons Greek yogurt or labneh (optional, for richness; skip for gluten-free)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prick each potato with a fork 4–5 times to let steam escape while baking. Rub them evenly with olive oil, then sprinkle with salt, pepper, and a pinch of paprika or za’atar.
Bake for 45–60 minutes, or until tender when gently squeezed but still hold their shape.
While the potatoes bake, mix feta, mint, lemon zest, lemon juice, and optional Greek yogurt or labneh in a small bowl. Drizzle a splash of olive oil on top before serving.
Notes
Use parchment paper for easy cleanup. Test doneness by gently squeezing a potato. Customize with toppings like cherry tomatoes or olives. Store leftovers in an airtight container in the fridge for up to 3 days. Vegetarian and gluten-free. Feta can be omitted for vegan diets.
- Prep Time: 30
- Cook Time: 60
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 potato
- Calories: 225
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg