Gluten-Free Baked Lemon Thyme Feta Potatoes For Spring Dinner
A delicious and healthy side dish featuring baked potatoes with lemon, thyme, and feta cheese, perfect for spring dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 2 teaspoons fresh thyme, chopped
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby potatoes.
- In a large bowl, combine olive oil, lemon zest, lemon juice, thyme, salt, and pepper.
- Add the potatoes to the bowl and toss until they are well coated.
- Spread the potatoes on a baking sheet in a single layer.
- Bake for 25-30 minutes or until golden and tender.
- Remove from the oven and sprinkle with crumbled feta cheese.
- Return to the oven for an additional 5 minutes to warm the feta.
- Serve warm and enjoy!
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Notes
- Feel free to add other herbs like rosemary or oregano for extra flavor.
- These potatoes pair well with grilled chicken or fish.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg