There is something deeply comforting about a pan of golden roast potatoes steaming in the oven, lemon and garlic scents rising and making the kitchen feel like a warm hug. These Greek Feta Roast Potatoes bring that cozy moment together with bright citrus, fragrant oregano, and salty, creamy feta that melts into the nooks of each crispy wedge, making them perfect for a relaxed weeknight, a lively weekend gathering, or any time you want a side that feels both simple and special. If you enjoy hearty sides that pair well with bold mains, you might also like the savory richness found in garlic butter steak bites and potatoes.
What Makes This Special
Greek Feta Roast Potatoes work because they strike a balance between crispy and creamy, bright and savory. The lemon and garlic cut through the richness of the olive oil, while dried oregano gives a warm, herbal backbone that nods to classic Greek flavors. When the hot potatoes meet crumbly feta, the cheese softens and clings to the edges, creating little pockets of tang that make each bite interesting.
A few reasons you will reach for this recipe again
- Fast to pull together with pantry staples, yet impressive on the table
- Versatile, pairing beautifully with grilled proteins and simple salads
- Textural contrast, crisp edges and tender centers, plus creamy feta pockets
This recipe makes a crowd-pleasing side that also feels bright enough to serve with lighter mains, and it scales easily whether you are cooking for two or a dozen.
What You’ll Need
Start by thinking of the roles each ingredient plays, the potatoes give structure and starch, the olive oil helps them crisp and brown, lemon juice adds lift, garlic and oregano bring savory aroma, and feta finishes with tang and creaminess. Use fresh lemon juice for brightness and a good extra virgin olive oil for flavor.
Ingredient list
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley for garnish
Quick notes, Yukon Golds roast beautifully for a silky interior, but you can swap to red potatoes or fingerlings if you prefer their texture. If you are watching salt, start with three quarters of the suggested amount and adjust after roasting, since feta adds saltiness at the end.
How to Cook Greek Feta Roast Potatoes
- Preheat your oven to 400°F, 200°C. Line a large baking sheet with parchment paper or lightly oil it to prevent sticking, the oven should smell clean and warm as it reaches temperature.
- In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper, whisking until the dressing is uniform and glossy, you should smell the bright lemon and the garlic as you mix.
- Add the potato wedges to the bowl, tossing so each piece glistens with the olive oil mixture, the wedges should be thoroughly coated and shiny, not dry.
- Arrange the potatoes in a single layer on the prepared baking sheet, with space between them to encourage crisping, crowded potatoes steam rather than roast.
- Place the baking sheet in the preheated oven and roast the potatoes for about 45 minutes, or until they are golden and crispy on the outside and tender on the inside, you will notice a nutty browned aroma as they caramelize. Turn the potatoes halfway through cooking to ensure even browning, the exposed edges should deepen to a rich gold.
- Remove the potatoes from the oven and immediately sprinkle them with the crumbled feta cheese while they are still hot, the heat will soften the feta into creamy pockets.
- Garnish with the freshly chopped parsley before serving, the bright green adds color and a fresh herbal lift that contrasts the warm, savory potatoes.
Prep ~ 15 minutes, Cook ~ 45 minutes, Total ~ 60 minutes, Servings ~ 4, Kcal ~ 340 per serving (estimate)
Make-Ahead and Prep Tips
If you want to save time on the day you serve, prep the potatoes and dressing ahead. Cut the potatoes and toss them in the oil, lemon, and spice mixture, then store them in an airtight container in the refrigerator for up to 24 hours. Carrying the seasoning on the potatoes ahead of time deepens the flavor, and you can roast directly from chilled, adding a few extra minutes if needed.
Another make-ahead option is to measure and mince the garlic, mix the dressing, and keep it in a jar in the fridge for up to three days. When you are ready to roast, pour the dressing over the cut potatoes, toss, and transfer to the baking sheet. If you prefer the feta to stay extra crumbly, keep it separate and add it right after the potatoes come out of the oven.
For gatherings, roast the potatoes until they are almost done, then finish them on a hot baking sheet just before serving to refresh the crispness, this two-step approach keeps food moving without losing texture.
Storing and Reheating
Refrigerate leftover Greek Feta Roast Potatoes in an airtight container for up to four days. The potatoes retain their flavor, but they will lose some crispness over time. To freeze, place cooled roasted potatoes on a baking sheet single layer, freeze until firm, then transfer to a freezer bag for up to one month, note that freezing can change the texture slightly, making them a bit softer once reheated.
To reheat and regain crispiness, spread leftovers on a baking sheet and warm in a 400°F oven for 10 to 15 minutes, flipping once, until the edges re-crisp and the inside warms through. You can also reheat single portions in a skillet over medium heat with a splash of olive oil to restore some crunch. A freshness cue to look for is aroma, if the potatoes lack the bright lemon and garlic smell or develop off odors, it is best to discard them.
What Goes Well with Greek Feta Roast Potatoes
- Roast or grilled lemon herb chicken, for a bright, classic Greek pairing
- A crisp Greek salad with cucumber, tomatoes, and olives
- Tzatziki and warm pita, for a meze style spread
- Seared fish with lemon and capers, for a light, seaside contrast
- Pan-seared chicken breasts, try pairing with a simple garlic and herb sauce such as in garlic parmesan chicken and potatoes for a comforting plate
- Grilled vegetables, like zucchini and eggplant, to keep the meal colorful and balanced
Variations and Swaps
- Add olives and cherry tomatoes, toss halved cherry tomatoes and a handful of Kalamata olives with the potatoes before roasting for bursts of sweet and briny flavor.
- Use baby red potatoes or fingerlings, they hold their shape and make an attractive presentation when roasted whole or halved.
- Add roasted red pepper and capers, for a tangy, colorful twist that plays well with feta.
- Make it heartier with a lean protein, stir in cooked ground chicken or sliced chicken sausage after roasting to transform this side into a main-style sheet pan supper.
- Sprinkle smoked paprika or crushed red pepper, if you want a smoky or slightly spicy layer, just a pinch goes a long way.
- Use fresh oregano and rosemary, if you have fresh herbs, chop them and add toward the end of roasting for a fragrant finish.
- Go dairy free, swap the feta for a firm plant-based cheese crumble or skip it entirely and finish with toasted pine nuts and extra parsley for texture.
- Crisped turkey bacon, for those who like a salty crunch, cook and crumble turkey bacon to scatter on top after roasting, it gives a savory note without pork.
All of these swaps keep the dish free from pork and alcohol, while letting you adapt to what you have on hand.
Pro Tips for Best Results
- Preheat the oven fully to 400°F so the potatoes start sizzling the moment they go in, this encourages a crispy exterior.
- Give enough space on the baking sheet, single layer arrangement helps each wedge brown instead of steam.
- Turn the potatoes halfway through baking, this ensures even caramelization and golden color.
- Add the feta just after roasting, the residual heat will soften it without making it greasy or dry.
- Use a thermometer to check doneness, potatoes are tender when an instant read thermometer reads about 205°F in the thickest part, they should pierce easily with a fork.
- Rest the potatoes for a few minutes after they come out of the oven, this lets the interior finish cooking gently and the flavors settle.
Frequently Asked Questions
- Can I leave the skin on the potatoes
- Yes, keeping the skin on adds texture and extra nutrients, and it creates a pleasant chew under the crispy edges. If you prefer a smoother interior, peel them as the recipe suggests.
- What type of potatoes are best for this recipe
- Yukon Golds are ideal because they have a naturally buttery texture and crisp well, but baby reds or fingerlings are excellent alternatives and hold their shape nicely.
- Can I make these in an air fryer
- Yes, arrange the wedges in a single layer in the air fryer basket in batches, cook at 400°F for 18 to 22 minutes, shaking halfway through, you may need to adjust time based on your model and the size of the wedges.
- How do I keep the feta from burning in the oven
- Add the feta after the potatoes come out so the residual heat softens it but does not expose it to direct oven heat, this preserves its creamy texture and prevents browning.
- Is there a way to speed up roasting
- Cut the potatoes into smaller wedges or parboil them for 5 to 7 minutes until just tender, drain and toss in the oil mixture, then roast for about 25 to 30 minutes until golden and crisp.
- Can I turn this into a one-pan meal with protein
- Absolutely, add par-cooked lean proteins like cooked ground chicken, seared chicken sausage, or sliced chicken thighs toward the end of roasting, so everything finishes at the same time while keeping textures balanced.
- How long will leftovers keep in the fridge
- Store in an airtight container for up to four days, check for freshness by sniffing for off odors, and by noting if the potatoes have become overly soggy or slimy, at that point discard them.
Final Thoughts
Greek Feta Roast Potatoes are a warm, flavorful side that shows how a few simple ingredients can transform ordinary potatoes into something joyful and memorable. The bright lemon and garlic, the herbal oregano, and the surprise of creamy feta make this dish both cozy and lively, perfect for weeknight dinners or when you want an easy crowd-pleaser. Give these potatoes a try for your next meal, they are easy to adapt, simple to prepare, and likely to become a dependable favorite in your rotation.
Print
Greek Feta Roast Potatoes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Greek Feta Roast Potatoes are crispy and creamy, infused with lemon, garlic, and oregano, making them the perfect side for any meal.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
- In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper, whisking until uniform.
- Add potato wedges to the bowl, tossing until coated with the olive oil mixture.
- Arrange the potatoes in a single layer on the prepared baking sheet, ensuring space between them.
- Roast the potatoes for about 45 minutes, turning halfway through, until golden and crispy.
- Remove from the oven and sprinkle crumbled feta cheese over the hot potatoes.
- Garnish with chopped parsley before serving.
Notes
Using Yukon Gold potatoes gives a silky interior, but red potatoes or fingerlings can be used as alternatives. Adjust salt depending on feta’s saltiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: potatoes, side dish, Greek, feta, roasted
