If you’re looking to capture the vibrant spirit of Mediterranean comfort food, look no further than Greek Roast Potatoes with Lemon and Feta. These perfectly golden potato wedges are roasted with zesty lemon, aromatic garlic, and fragrant oregano, then finished with creamy crumbled feta and fresh herbs. Every bite delivers a magical blend of crispy edges, fluffy centers, and a tangy, savory finish that will leave you craving more—whether you serve them as a hearty side or a star dish at your next gathering.
Ingredients You’ll Need
This recipe is all about classic flavors and simple ingredients that work together in perfect harmony. Each element brings something unique—be it zest, creaminess, or earthy warmth—to create that unmistakable Greek Roast Potatoes with Lemon and Feta experience.
- Potatoes: Choose starchy varieties like Yukon Gold or russet for the fluffiest insides and crispiest edges.
- Olive oil: A staple in Greek cooking, it helps the potatoes crisp beautifully while infusing them with flavor.
- Garlic: Freshly minced garlic adds an irresistible aroma and subtle spicy kick.
- Lemon juice: Brightens the entire dish with a lively, tangy burst.
- Lemon zest: Adds fragrant citrus oils that permeate each bite.
- Chicken or vegetable broth: Keeps the potatoes moist and infuses them with savory depth as they roast.
- Dried oregano: Offers classic Mediterranean earthiness and a pop of herby flavor.
- Paprika: Adds gentle warmth and a touch of color.
- Salt & black pepper: Essential for bringing out all the best natural flavors.
- Crumbled feta: Provides a creamy, salty contrast once the potatoes are hot from the oven.
- Fresh parsley: A fresh finishing touch that adds color and a little peppery brightness.
- Extra lemon wedges: Optional, but wonderful for squeezing over at the table for extra zing.
How to Make Greek Roast Potatoes with Lemon and Feta
Step 1: Prepare the Potatoes
Start by preheating your oven to 200°C (400°F), which ensures your potatoes will roast to crispy perfection. Peel your potatoes and cut them into chunky wedges that will hold up during roasting. Place them in a generously sized baking dish—giving the potatoes enough space is key for even caramelization and golden edges.
Step 2: Make the Flavor Mixture
In a mixing bowl, combine the olive oil, minced garlic, freshly squeezed lemon juice, vibrant lemon zest, broth, oregano, paprika, and a generous seasoning of salt and pepper. Give it all a good whisk until the mixture becomes a bright, aromatic dressing. When you pour this fragrant blend over the potatoes, make sure every wedge is well coated; toss thoroughly so no bite gets left behind.
Step 3: Roast to Golden Perfection
Slide your dish of dressed potatoes into the oven and roast, uncovered, for 45 to 55 minutes. About halfway through, carefully flip the wedges so they roast evenly on all sides. You’re aiming for soft centers and irresistible crisped edges, with a gorgeous golden color. The tantalizing aroma will have everyone circling the kitchen!
Step 4: Add the Finishing Touches
As soon as the potatoes emerge from the oven, while they’re still blistering hot, scatter the crumbled feta over the top. The residual heat slightly melts the cheese, adding creamy, salty pops of flavor. A sprinkle of chopped fresh parsley and, if you like, some extra lemon wedges on the side finish things off with a flourish—the perfect Greek Roast Potatoes with Lemon and Feta finale!
How to Serve Greek Roast Potatoes with Lemon and Feta
Garnishes
The best way to brighten these potatoes is with generous handfuls of fresh parsley and a few extra lemon wedges for squeezing. If you love a little extra crunch, toss on a sprinkling of toasted pine nuts or a pinch of chili flakes for a gentle heat.
Side Dishes
Greek Roast Potatoes with Lemon and Feta truly shine alongside other Mediterranean favorites. Try them with grilled lamb, chicken souvlaki, or a simple Greek salad. They also pair beautifully with roasted vegetables, tzatziki, or warm pita for a feast worthy of sharing.
Creative Ways to Present
For a rustic look, serve the potatoes straight from the roasting dish for family-style dining. Or, for a little drama, build individual bowls and more feta for appetizer platters. Feeling festive? Layer them atop a bed of baby greens and top with olives for a playful salad take on Greek Roast Potatoes with Lemon and Feta.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Greek Roast Potatoes with Lemon and Feta into an airtight container. They’ll keep well in the refrigerator for up to four days, making them a great option for meal prepping or easy weeknight leftovers.
Freezing
If you want to extend their shelf life even further, freeze the roasted potatoes (before adding feta and herbs) in a freezer-safe bag or container. Thaw overnight in the fridge, then reheat and add fresh feta and parsley just before serving for best taste and texture.
Reheating
To bring back that lovely crispness, reheat your potatoes on a baking sheet in a hot oven at 200°C (400°F) for about 10-15 minutes. A quick broil in the last minute will restore the edges’ irresistible crunch. Avoid microwaving if possible—oven reheating keeps them much tastier!
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes bring their own natural sweetness, which pairs nicely with the lemon and feta combination. Just keep an eye on the roasting time, as sweet potatoes tend to cook a bit faster.
What kind of feta is best for topping?
Opt for authentic Greek feta if possible—it’s creamier and has a tangier flavor than other varieties. Sheep’s milk feta is particularly wonderful, but cow’s milk feta will still be delicious.
Is there a vegan version of Greek Roast Potatoes with Lemon and Feta?
You can easily make this dish vegan by using a good vegan feta cheese and vegetable broth. The results are still incredibly flavorful and satisfying!
Can I prep the potatoes ahead for entertaining?
Yes, you can assemble the potatoes and their marinade a few hours ahead of time. Store them, covered, in the refrigerator until ready to roast. This allows the flavors to meld beautifully before baking!
What if I don’t have fresh parsley?
No worries! Substitute with fresh dill or even chives for a different herbaceous note. Dried parsley can be used in a pinch, though the freshness won’t be quite the same.
Final Thoughts
If you’ve never tried making Greek Roast Potatoes with Lemon and Feta at home, you’re truly in for a treat! They’re bright, bold, and just the right amount of indulgent—with a flavor that transports you straight to a sun-drenched Greek kitchen. Give them a try, and don’t be surprised if this recipe becomes a new favorite at your table!