Ingredients:
2 lbs baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Juice of 1 lemon
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved potatoes and sliced bell peppers with olive oil, garlic, oregano, thyme, salt, black pepper, and red pepper flakes.
Spread the mixture evenly on a baking sheet in a single layer.
Roast for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and tender.
Remove from the oven and squeeze fresh lemon juice over the potatoes and peppers.
Sprinkle with crumbled feta cheese and fresh parsley.
Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 230 kcal per serving | Servings: 4 servings
