In my many years of cooking, I’ve come to cherish simple dishes that carry the warmth of shared meals and memories. One such dish that often brings a smile to my face is Greek roast potatoes with lemon and feta. This recipe was introduced to me by a dear friend during a summer visit to her sunlit kitchen in Greece, where fresh herbs, tangy lemon, and creamy feta were staples in every meal.
The first time I roasted these potatoes, the aroma alone transported me back to that kitchen, full of laughter and stories. They have a unique ability to be both comforting and bright, perfect for any season. I find myself making them whenever I want a side that feels special but doesn’t demand hours in the kitchen.
The crispy edges with the lemon’s zing and salty feta create a balance that’s just irresistible. It’s also a versatile recipe—equally suited for family dinners or as a delightful addition to a festive spread. If you love food that honors tradition yet feels fresh and approachable, these potatoes will quickly become a favorite in your home.
Short Description
Greek roast potatoes with lemon and feta are golden, crispy baby potatoes roasted with olive oil, garlic, lemon juice, and oregano, then topped with tangy feta and fresh parsley. This vibrant side dish combines zesty citrus, herbaceous notes, and creamy cheese for a flavorful, healthy addition to any meal.
Key Ingredients
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Tools Needed
- Large mixing bowl
- Baking sheet lined with parchment paper
- Sharp knife
- Measuring spoons and cups
- Citrus zester or fine grater
- Garlic press or mincer (optional)
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: Toss Potatoes with Flavor
In a large bowl, combine halved baby potatoes with olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and freshly ground black pepper. Toss well to ensure every piece is coated with this fragrant mixture.
Step 3: Roast the Potatoes
Spread the potatoes evenly in a single layer on the prepared baking sheet. Roast in the oven for 35 to 40 minutes, flipping them halfway through. The potatoes should develop golden, crispy edges while remaining tender inside.
Step 4: Add Feta and Parsley
Once roasted, transfer the potatoes to a serving dish. Sprinkle generously with crumbled feta and fresh chopped parsley, allowing the feta to soften slightly from the heat.
Step 5: Serve with Lemon Wedges
Serve the potatoes hot with extra lemon wedges on the side. A fresh squeeze of lemon before eating brightens the dish further.
Troubleshooting tip: If your potatoes aren’t crisping up, try spreading them out more on the baking sheet to avoid overcrowding, which traps steam and softens edges.
Why You’ll Love This Recipe
– Crispy on the outside, tender on the inside every time
– Bright, fresh lemon flavor that lifts the dish
– Creamy feta adds a rich, tangy contrast
– Simple ingredients, easy to prepare
– Healthy use of olive oil and fresh herbs
– Versatile enough to pair with chicken, fish, or a vegetarian main
– Leftovers reheat beautifully without losing texture
Mistakes to Avoid & Solutions
Overcrowding the pan: Avoid placing potatoes too close; this leads to steaming rather than roasting. Use two baking sheets if needed.
Not flipping halfway: Turning the potatoes ensures even browning on all sides.
Using large potatoes: Baby potatoes roast more evenly and develop better crispiness. If using larger potatoes, cut into uniform small pieces.
Adding feta too early: Adding feta before roasting causes it to melt away; always add after baking to keep the crumbly texture.
Skipping the lemon zest: The zest holds essential oils that provide intense lemon flavor beyond juice alone—don’t leave it out.
Serving and Pairing Suggestions
Serve these potatoes as a vibrant side to grilled chicken, lamb, or fish.
They also pair beautifully with a fresh Greek salad or roasted vegetables for a full Mediterranean-inspired meal.
For a casual gathering, present them family-style in a large dish so everyone can help themselves.
They also work well on buffet tables or as part of a mezze spread.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread potatoes on a baking sheet and warm in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it softens the edges.
If feta softens too much during reheating, sprinkle fresh feta and parsley before serving again.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, but cut them into smaller, uniform pieces to ensure even roasting and crispiness.
2. What can I substitute for feta cheese?
Ricotta salata or goat cheese works well for a similar tangy, crumbly texture.
3. Can I prepare this recipe ahead of time?
You can toss potatoes with seasoning a few hours ahead and refrigerate. Roast fresh just before serving for best texture.
4. Is this recipe suitable for vegan diets?
To make it vegan, omit the feta or use a plant-based cheese alternative.
5. How do I make the potatoes crispier?
Ensure the potatoes are dry before tossing, use enough oil, and avoid overcrowding the pan.
Tips & Tricks
Use fresh oregano if available for a brighter herb flavor. Allow potatoes to come to room temperature before roasting to reduce cooking time.
For an extra crisp finish, increase oven temperature to 425°F in the last 5 minutes. Experiment with adding a pinch of smoked paprika or chili flakes for a subtle smoky heat.
Recipe Variations
Herbed Greek Potatoes with Rosemary: Replace oregano with fresh rosemary and add 1 teaspoon of thyme. Roast as usual, then top with feta and parsley.
Spicy Lemon Potatoes: Add 1/2 teaspoon crushed red pepper flakes to the seasoning mix. Serve with a cooling tzatziki dip for contrast.
Garlic-Parmesan Potatoes: Omit lemon zest and juice. Toss with 3 cloves minced garlic, 1/4 cup grated Parmesan, and parsley before roasting.
Final Thoughts
Preparing Greek roast potatoes with lemon and feta is like inviting a little sunshine into your kitchen. The harmony between crispy potatoes, zesty lemon, and salty feta creates a dish that’s both comforting and fresh. This recipe reminds me that cooking is often about simple ingredients treated with care and respect, passed down through time and across tables.
Every time I serve these potatoes, I feel connected to those warm afternoons in Greece and to the many meals shared with family and friends since. It’s a recipe that encourages slowing down to enjoy the moment—and the food. I hope it becomes a joyful part of your kitchen tradition, bringing brightness and flavor to your table as it has to mine.
Greek Roast Potatoes With Lemon And Feta
Print ThisInstructions
Step 1: Preheat and Prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Toss Potatoes with Flavor
In a large bowl, mix halved potatoes with olive oil, garlic, lemon juice and zest, oregano, salt, and pepper until evenly coated.
Step 3: Roast the Potatoes
Arrange potatoes in a single layer on the baking sheet. Roast 35-40 minutes, flipping halfway, until golden and crispy.
Step 4: Add Feta and Parsley
Transfer to a serving dish. Sprinkle with crumbled feta and chopped parsley to let the cheese soften.
Step 5: Serve with Lemon Wedges
Serve hot with lemon wedges for an extra burst of freshness.
