Introduction
There’s something utterly irresistible about a pan of roast potatoes that come out of the oven hot, edges caramelized, interiors pillowy and steaming, and brightened with lemon and crumbled feta. The aroma of roasting potatoes mingled with garlic and oregano, the zing of lemon juice cutting through the rich tang of feta, and the contrast between a crisp exterior and a melting, creamy center — it’s comfort food elevated. These Greek-style roast potatoes are the kind of dish that feels like a warm hug at the dinner table and a little celebration in every bite.
Make them for a weeknight family dinner, a leisurely weekend brunch, or as a crowd-pleasing side for holiday feasts. They hold up well for potlucks and buffet-style gatherings, and when you’ve got a few spare minutes, roasting does the heavy lifting while you tend to other dishes. If you’re already a fan of baking feta, you might enjoy exploring similar flavor combinations in our baked feta and egg dish for a bright breakfast twist: baked feta eggs with tomatoes and spinach.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes (depending on potato size and oven)
- Total Time: ~1 hour
- Servings: 4 (as a side)
- Difficulty Level: Easy — great for beginner and busy cooks
Nutrition Highlights
Nutrition per serving (estimate; recipe yields 4 servings):
- Calories: ~330 kcal
- Protein: ~8 g
- Carbohydrates: ~40 g
- Fat: ~16 g
- Fiber: ~5 g
- Sodium: ~850 mg
Notes on these values:
- These are approximate values calculated from standard ingredient profiles (potatoes, olive oil, feta) using USDA FoodData Central nutrient averages. Actual values will vary by potato variety, amount of added salt, and the specific feta brand used. USDA FoodData Central is the primary reference for ingredient nutrient composition. For context on recommended sodium intake and health guidance, see sources such as the Mayo Clinic (daily sodium goal generally under 2,300 mg for most adults).
- If you’re tracking macros or following a strict diet, weigh your ingredients and use a nutrition calculator tied to your exact brands.
Why You’ll Love It
- Flavor & Texture Harmony: The lemon adds a bright, clean acidity that balances the salty, tangy feta while oregano and garlic create that classic Greek aroma. The result is a satisfying contrast: crisp, golden edges with a soft, fluffy center.
- Effortless Entertaining: This dish is largely hands-off once it’s in the oven, freeing you to prepare mains, salads, or set a table. It scales up easily for gatherings.
- Comfort with a Fresh Twist: It feels like classic comfort roast potatoes but with Mediterranean freshness — great for those who want familiar textures with more lively flavors.
- Adaptable & Crowd-pleasing: Works for weeknights, brunches, and festive meals. Add olives or roast red onions to tailor to your guests’ tastes.
How to Make Greek Roast Potatoes with Lemon and Feta
Ingredients
- 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1–1½ inch wedges
- 3 tbsp extra-virgin olive oil
- 1 lemon — zest and about 2 tbsp juice (plus wedges for serving)
- 3 cloves garlic, thinly sliced or minced
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano (or 1 tbsp fresh, chopped)
- 100 g (3.5 oz) feta cheese, crumbled
- 2 tbsp chopped fresh parsley
- Optional: 1 small red onion, cut into wedges; 1/3 cup pitted Kalamata olives; 1/2 tsp smoked paprika
Substitutions & Optional Ingredients
- Oil: Use avocado oil if you prefer a neutral flavor.
- Cheese: For a milder profile, substitute 100–120 g goat cheese or a lower-sodium feta.
- Herbs: Add a handful of fresh dill or thyme for different aromatic notes.
- Vegan option: Omit feta and sprinkle toasted pine nuts or a robust olive tapenade before serving.
Step-by-step Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it.
- Parboil the potato wedges (optional for extra-fluffy interiors): Place cut potatoes in salted boiling water for 6–7 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for a couple of minutes.
- Tip: Tossing or shaking the colander gently roughens the potato surface, which helps crisp them in the oven.
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
- Add the potatoes (and red onion, if using) to the bowl and toss until evenly coated.
- Spread the potatoes in a single layer on the prepared sheet, cut side down where possible. Avoid overcrowding for best browning.
- Roast for 35–45 minutes, turning once halfway, until deeply golden and crisp on the edges. If you parboiled, check at closer to 30–35 minutes.
- Five minutes before the end of roasting, sprinkle the crumbled feta evenly over the potatoes and return to the oven to warm and slightly melt the cheese.
- Remove from oven, scatter chopped parsley and (if desired) olives. Taste and adjust seasoning; add extra lemon wedges for squeezing at the table.
- Serve immediately while hot and crisp.
Practical Tips
- Don’t crowd the pan — use two sheets if needed. Airflow is key to crisp edges.
- If you skip parboiling, roast slightly longer and check for tenderness with a fork.
- Use a metal sheet pan rather than glass for better browning.
Best Pairings
- Main courses: Serve alongside grilled chicken souvlaki, roasted fish, or lamb meatballs to keep the Mediterranean theme.
- Salads: A crisp Greek salad or a simple green salad with a lemon vinaigrette complements the potatoes’ richness.
- Brunch or snack ideas: Top warm potatoes with a fried egg and extra herbs for a hearty brunch.
- Dips & spreads: These potatoes are fantastic with richer feta spreads; try them with this cranberry whipped feta dip for a contrast of sweet-tart flavors: cranberry whipped feta dip with crackers.
- Beverage pairings: A bright white wine (Assyrtiko, Sauvignon Blanc) or a cold, dry rosé; for non-alcoholic, iced tea with lemon or sparkling water with cucumber slices.
Keeping it Fresh
- Room temperature: Do not leave cooked potatoes at room temperature for more than 2 hours (per food safety guidelines).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 400°F (200°C) oven on a rimmed sheet until warmed and crisp (about 10–15 minutes).
- Freezer: You can freeze roasted potatoes, but texture changes are likely. Flash-freeze on a sheet for 1–2 hours, transfer to a freezer bag, and keep up to 2 months. Reheat from frozen in a hot oven (400°F/200°C) until crisp and heated through.
Chef’s Advice
- Potato choice matters: Waxy potatoes (Yukon Gold, red) hold shape and get golden, while starchy russets become fluffier inside with craggier edges; choose depending on whether you prefer fluff or crag.
- High heat is your friend: Roasting at 425°F–450°F encourages Maillard browning — the chemical reaction that creates deep flavor and those irresistible crispy edges.
- Salt layering: Salt the boiling water (if parboiling) and season the oil mixture; a final sprinkle of flaky sea salt after roasting makes a big texture and flavor difference.
- Watch the feta: Add it near the end so it softens and warms without fully liquefying; if you prefer melty, add it earlier.
Creative Twists
- Vegan Mediterranean: Omit feta; toss with a tablespoon of miso paste mixed into the oil for umami, finish with chopped toasted almonds and capers.
- Spiced version: Add 1 tsp smoked paprika and 1/2 tsp ground cumin to the oil mix for smoky warmth — top with cilantro instead of parsley.
- Greek-meets-roast-salad: Roast small potatoes whole; when done, toss with baby arugula, halved cherry tomatoes, a splash more lemon, and crumbled feta for a warm potato salad.
- Herby garlic butter finish: For a richer finish, melt 1 tbsp butter with minced garlic and parsley and drizzle over hot potatoes just before serving.
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes — roast the potatoes, cool, and refrigerate up to 4 days. Re-crisp in a hot oven before serving. Avoid leaving at room temperature for more than 2 hours.
Q: My potatoes were soggy. What went wrong?
A: Likely overcrowding on the pan or not enough heat. Spread potatoes in a single layer and roast at 425°F (or higher) and use a metal pan for better browning.
Q: How can I reduce sodium?
A: Use a low-sodium or reduced-salt feta, reduce added salt by half, and taste before serving to adjust.
Q: Can I use sweet potatoes?
A: Yes — roast sweet potatoes similarly, though roast time may be slightly less and the flavor will be sweeter. Consider reducing lemon to balance.
Q: What’s a good crispness cue for doneness?
A: Look for deep golden-brown edges and a fork sliding easily into the thickest piece. If the outside looks pale, give it another 8–10 minutes.
Conclusion
Try this Greek roast potatoes with lemon and feta recipe to bring bright, comforting Mediterranean flavors to your table — it’s easy, adaptable, and reliably delicious. For additional inspiration and alternative approaches to roasted potatoes with similar flavor profiles, check out this salted mint take on the dish at Salted Mint’s Greek roast potatoes recipe, and see a slightly different spin with balanced bites’ version here: Balanced Bites roasted potatoes with feta & lemon.
If you make the recipe, please share a photo and your favorite twist — I love seeing how readers make these dishes their own. Enjoy!
