Crispy Lemon-Feta Roasted Potatoes are a zesty and savory side dish that elevates any meal with their golden texture and bright, tangy flavor. Roasted until perfectly crispy and finished with creamy crumbled feta and fresh parsley, these potatoes are Mediterranean-inspired comfort food at its finest.
Why You’ll Love This Recipe
These roasted potatoes offer the ideal balance of crispy edges and tender centers, with layers of flavor from lemon, garlic, and herbs. Feta adds a salty, creamy finish that contrasts beautifully with the potatoes’ warm crispness. They’re easy to prepare, crowd-pleasing, and versatile enough to accompany everything from roasted meats to grilled vegetables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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baby potatoes, halved
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olive oil
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lemon (zest and juice)
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garlic, minced
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dried oregano
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salt
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black pepper
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feta cheese, crumbled
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fresh parsley, chopped
Directions
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Preheat the Oven
Preheat your oven to 425°F (220°C). -
Season the Potatoes
In a large bowl, toss the halved baby potatoes with olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper until well coated. -
Roast the Potatoes
Spread the potatoes in a single layer on a large baking sheet. Roast for 25–30 minutes, turning halfway through, until the potatoes are golden brown and crispy on the edges. -
Add the Feta
Remove the baking sheet from the oven and sprinkle crumbled feta over the hot potatoes. Return to the oven for an additional 5 minutes, just until the feta softens slightly. -
Garnish and Serve
Remove from the oven and sprinkle with fresh chopped parsley. Serve hot as a flavorful side dish.
Servings and timing
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Servings: 6
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Prep Time: 10 minutes
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Cooking Time: 35 minutes
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Total Time: 45 minutes
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Calories: Approximately 200 kcal per serving
Variations
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Add Heat: Sprinkle red pepper flakes or chili powder for a spicy kick.
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Herb Variation: Replace oregano with rosemary or thyme for a different herbal note.
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Citrus Twist: Use a mix of lemon and orange zest for a unique flavor profile.
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Vegan Version: Omit feta or use plant-based feta alternatives.
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Add Veggies: Roast with bell peppers or red onions for a colorful, complete side.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving, which may soften the potatoes.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into evenly sized chunks for even roasting.
What kind of feta is best?
Use a firm, block-style feta for crumbling. Greek feta made from sheep’s milk is traditional and flavorful.
Can I make this dish ahead of time?
You can roast the potatoes ahead, then reheat and add feta just before serving for best texture.
Do I need to peel the potatoes?
No, the skins add texture and help the potatoes crisp up. Just wash them well.
Can I use fresh oregano?
Yes, substitute 1 tablespoon fresh oregano for 1 teaspoon dried.
How do I keep the potatoes from sticking?
Use parchment paper or a well-oiled baking sheet, and avoid overcrowding.
Can I make this recipe in an air fryer?
Yes, cook the potatoes at 400°F (200°C) for about 15–20 minutes, shaking halfway through.
What proteins pair well with this side dish?
These potatoes go well with grilled chicken, lamb chops, or baked fish.
Can I use lime instead of lemon?
Lemon is preferred for its classic flavor, but lime can be used for a slightly tangier variation.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Crispy Lemon-Feta Roasted Potatoes are a simple yet vibrant side dish that brings bold Mediterranean flavors to the table. With minimal prep and maximum flavor, they’re a perfect companion for your favorite mains or a satisfying vegetarian option all on their own. Serve them hot and enjoy the irresistible mix of crispy texture, zesty citrus, and creamy feta in every bite.
Print
Crispy Lemon-Feta Roasted Potatoes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Crispy Lemon-Feta Roasted Potatoes are a bright, tangy twist on classic oven potatoes. Roasted to golden perfection with garlic, oregano, and lemon, then topped with creamy crumbled feta and fresh parsley—this easy side dish is perfect for weeknights, Mediterranean meals, or holiday spreads.
Ingredients
2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 lemon, zest and juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 oz feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, toss potatoes with olive oil, lemon zest and juice, garlic, oregano, salt, and pepper.
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Spread potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway, until crispy and golden.
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Sprinkle feta over hot potatoes and return to oven for 5 minutes to slightly melt.
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Remove and garnish with chopped parsley before serving.
Notes
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For extra crispiness, use convection setting if available.
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Add kalamata olives or chopped red onion for a Greek-inspired touch.
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Works well as a warm salad base or holiday side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean-Inspired