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Close-up of Greek roast potatoes with lemon and crumbled feta cheese

Greek Roast Potatoes with Lemon and Feta

These Greek Roast Potatoes with Lemon and Feta are a delightful and aromatic side dish, featuring tender, crispy potatoes infused with lemon, garlic, and oregano, topped with crumbled feta cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 300 kcal

Equipment

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Fork

Ingredients
  

Main Ingredients

  • 2 lbs Yukon Gold or red new potatoes (approx. 4-5 medium), scrubbed and cut into 1-inch chunks or wedges
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • 4 oz block feta cheese, crumbled (about 1 cup)

Garnish (Optional)

  • Fresh parsley or dill, chopped for garnish

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and cut the potatoes into 1-inch chunks or wedges, ensuring even cooking.

Combine and Roast

  • In a large bowl, toss the potatoes with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until thoroughly coated.
  • Spread the seasoned potatoes in a single layer on a baking sheet and roast for 30-40 minutes, turning halfway, until golden brown and tender.

Finish and Serve

  • Immediately sprinkle the crumbled feta cheese over the hot roasted potatoes to allow it to soften slightly.
  • Gently toss and serve immediately, optionally garnishing with fresh parsley or dill.

Notes

For extra crispiness, ensure the potatoes are spread in a single layer without overcrowding the baking sheet; use two if needed. Adjust salt and pepper to your taste, and feel free to add a pinch of red pepper flakes for a subtle kick.