Name: Greek Feta Roast Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 lbs Yukon Gold or russet potatoes, cut into wedges or chunks; 3 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp fresh lemon juice; 1 tsp dried oregano; Salt, to taste; Black pepper, to taste; 1/2 cup feta cheese, crumbled; Fresh parsley or dill, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

Greek feta roast potatoes are one of my favorite ways to turn a simple side dish into something crave-worthy. They’re crispy on the outside, fluffy on the inside, and tossed with olive oil, lemon juice, herbs, and a generous sprinkle of crumbled feta. Every bite is tangy, savory, and bursting with Mediterranean flavor.

Why You’ll Love This Recipe

I love how these potatoes bring so much flavor with such minimal effort. Roasting gives them that perfect golden edge, while the feta adds creamy, salty contrast. The lemon and herbs brighten everything up, making them the perfect side for grilled meats, fish, or even just a big salad. It’s one of those recipes that feels fancy but is really simple to throw together. Greek Feta Roast Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or russet potatoes, cut into wedges or chunks
Olive oil
Garlic, minced
Lemon juice
Dried oregano
Salt
Black pepper
Feta cheese, crumbled
Fresh parsley or dill (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
I toss the cut potatoes with olive oil, garlic, lemon juice, oregano, salt, and pepper until evenly coated.
I spread the potatoes out in a single layer on the baking sheet, making sure they’re not crowded.
I roast them for 35–45 minutes, flipping halfway through, until they’re golden and crisp on the edges.
I transfer them to a serving dish, sprinkle with crumbled feta, and garnish with fresh herbs if I have some on hand.
I serve them hot so the feta softens slightly over the warm potatoes.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 40 minutes to roast, so it’s ready in around 50 minutes total.

Variations

Sometimes I add a pinch of paprika or red pepper flakes for a little heat. I’ve also used roasted red peppers or olives tossed in with the feta for more of a Greek-inspired potato salad feel. If I want it extra lemony, I zest the lemon before juicing and toss that in too. Greek Feta Roast Potatoes

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm in the oven at 375°F for about 10–15 minutes to get them crispy again. I avoid microwaving if I want to keep that roasted texture.

FAQs

What kind of potatoes work best?

I like Yukon Gold for their buttery texture, but russets also work well and get extra crispy. Red potatoes are great too for a firmer bite.

Can I make these ahead of time?

Yes, I roast them ahead, then reheat in the oven before serving. I wait to add the feta and herbs until just before serving for the freshest flavor.

Is fresh or dried oregano better?

I usually use dried for roasting because it holds up well, but fresh oregano sprinkled on top after baking adds a great pop of flavor too.

Can I use pre-crumbled feta?

Yes, but if I can, I like to crumble a block of feta myself—it tends to be creamier and more flavorful.

Are these potatoes good for meal prep?

Definitely. They store and reheat well, and I love adding them to grain bowls or alongside grilled chicken or fish for quick lunches.

Conclusion

Greek feta roast potatoes are a bold, flavorful side dish that I keep coming back to. With crispy edges, zesty lemon, herby garlic, and creamy feta, they’re the perfect balance of comfort and freshness. Whether I’m making them for a weeknight dinner or a festive spread, they never fail to impress.

Greek Feta Roast Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: lina
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: Greek
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Greek feta roast potatoes are crispy, golden wedges tossed with lemon juice, garlic, herbs, and finished with creamy, salty feta for a delicious Mediterranean-inspired side dish.

Ingredients

2 lbs Yukon Gold or russet potatoes, cut into wedges or chunks
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
Salt, to taste
Black pepper, to taste
1/2 cup feta cheese, crumbled
Fresh parsley or dill, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
In a large bowl, toss potato wedges with olive oil, garlic, lemon juice, oregano, salt, and pepper until well coated.
Spread potatoes in a single layer on the prepared baking sheet without crowding.
Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy on the edges.
Transfer roasted potatoes to a serving dish and sprinkle with crumbled feta cheese.
Garnish with chopped fresh herbs if desired and serve hot so the feta softens slightly.