Greek Roast Potatoes with Lemon and Feta Recipe

If you’re craving a comfort dish that feels both rustic and bright, Greek Roast Potatoes with Lemon and Feta are going to be your new best friend. These golden wedges are perfectly crispy on the outside, tender on the inside, and bursting with Mediterranean sunshine from fragrant lemon, garlic, and oregano. The crumbled feta and fresh herbs add the perfect creamy, tangy finish that turns a humble side into a vibrant centerpiece. Trust me, once you try this recipe, it will quickly become a favorite in your kitchen rotation.

Ingredients You’ll Need

Getting these simple ingredients right is the secret to creating Greek Roast Potatoes with Lemon and Feta that are bursting with authentic flavor, crisp texture, and inviting color. Each one plays a starring role from start to finish.

• Potatoes: Choose medium-sized ones that hold their shape well when roasted, like Yukon Gold or red potatoes.
• Olive oil: A good quality extra virgin adds richness and helps create that irresistible crispy crust.
• Garlic: Fresh minced garlic infuses each wedge with savory depth.
• Lemon zest and juice: These brighten the dish with a zesty punch and keep the potatoes fresh-tasting.
• Dried oregano: The classic Greek herb that lends earthiness and aromatic warmth.
• Paprika (optional): Adds a subtle smokiness and beautiful color if you like a bit more complexity.
• Chicken or vegetable broth: Helps roast and steam the potatoes, keeping them moist inside.
• Salt and black pepper: Essential for seasoning and balancing the flavors.
• Crumbled feta cheese: Provides a salty, creamy contrast that melts slightly when sprinkled hot.
• Fresh parsley or dill: Bright herbs that add a pop of color and fresh flavor at the end.
• Extra lemon wedges: For serving and an additional fresh squeeze of citrus if desired.

How to Make Greek Roast Potatoes with Lemon and Feta

Step 1: Preheat Your Oven

Start by heating your oven to 200°C (400°F). This ensures the potatoes will roast perfectly—golden and crispy—while cooking evenly inside.

Step 2: Prepare the Potatoes

In a large bowl, toss the peeled potato wedges with olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika if using, salt, and black pepper. Make sure every wedge is coated well, as these flavors will seep into every bite and create that classic Mediterranean aroma.

Step 3: Arrange in a Baking Dish

Spread the potatoes evenly in a baking dish or tray. Pour the chicken or vegetable broth around the edges of the potatoes but avoid pouring it over them so they roast and steam simultaneously. This technique keeps the inside tender while the outsides turn beautifully crisp.

Step 4: Roast to Perfection

Roast the potatoes for 45 to 55 minutes, turning them halfway through cooking for even browning. You want those edges to be golden, crispy, and lightly caramelized — the perfect texture contrast with the soft interior.

Step 5: Add Feta and Fresh Herbs

Once out of the oven, generously sprinkle the roasted potatoes with crumbled feta and freshly chopped parsley or dill. The warmth from the potatoes will soften the feta a bit, adding a creamy, tangy richness that makes the dish truly irresistible.

How to Serve Greek Roast Potatoes with Lemon and Feta

Garnishes

Extra lemon wedges are my go-to garnish—they let everyone sprinkle more citrus goodness over their potatoes for an added zing. Sprinkle a bit more fresh herbs on top if you want to amp up the freshness and color even further.

Side Dishes

This dish pairs beautifully with grilled meats like lamb or chicken, or alongside a fresh Greek salad with ripe tomatoes and cucumbers to keep the flavors light and balanced.

Creative Ways to Present

For a casual gathering, serve the potatoes family-style in the baking dish, inviting guests to help themselves. Or for a more elegant touch, plate individual servings with a small drizzle of extra virgin olive oil and a sprinkle of additional feta and herbs for that restaurant-quality wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Roast Potatoes with Lemon and Feta in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more as they rest, making for delicious next-day meals.

Freezing

While you can freeze cooked roast potatoes, the texture changes slightly upon thawing. If you plan to freeze, cool completely and freeze spread out on a baking sheet before transferring to a sealed bag or container. Use within one month for best taste.

Reheating

To reheat, pop the potatoes in a 180°C (350°F) oven for 10–15 minutes to bring back their crispiness. Avoid microwaving, which can make them soggy.

FAQs

Can I use other herbs besides oregano?

Absolutely! While oregano is traditional for Greek Roast Potatoes with Lemon and Feta, you can experiment with thyme, rosemary, or a bit of fresh mint for unique twists on the flavor.

What type of potatoes work best?

Potatoes that hold their shape well, like Yukon Gold or red potatoes, are ideal. They roast evenly and won’t fall apart during cooking.

Is the broth necessary?

The broth adds moisture to prevent the potatoes from drying out and infuses extra flavor. However, if you want to keep it simpler, you can substitute with water but expect less richness.

Can I make this dish vegan?

Of course! Simply omit the feta or replace it with a plant-based cheese alternative to suit a vegan diet.

How do I know when the potatoes are done?

Look for a golden-brown, crispy exterior and tender interior. You can check doneness with a fork — it should slide in easily without resistance.

Final Thoughts

Greek Roast Potatoes with Lemon and Feta are truly a celebration of simple, fresh ingredients coming together to create something extraordinary. Whether you’re hosting a big family dinner or craving a cozy weeknight comfort food, this recipe will never let you down. Give it a try and watch these bright, crispy wedges become a beloved classic on your table.