Lemon Feta Potato Dish Greek Feta Roasted Potatoes – Mediterranean Side Dish
Crispy, tangy, and savory—these Greek feta roasted potatoes are the ultimate Mediterranean side dish. With golden potatoes, zesty lemon, and creamy feta, this recipe is perfect for pairing with grilled meats, seafood, or served as a hearty vegetarian option.
Equipment
- Baking sheet or roasting pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
Ingredients
Potatoes:
- 2 lbs Yukon Gold or baby potatoes, cut into even pieces
Flavor Base:
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
Seasonings:
- 1 tsp dried oregano
- Salt and pepper, to taste
Cheese:
- ½ cup feta cheese, crumbled
Optional Add-ins:
- 2 tbsp fresh parsley or dill
- ½ cup chicken broth (for traditional Greek method)
- Pro Tip: Always use fresh lemon juice—not bottled—for the best flavor.
Instructions
- Preheat Oven: Heat oven to 425°F (220°C). Line baking sheet with parchment or lightly oil.
- Prepare Potatoes: Wash and cut into even-sized wedges or cubes.
- Make Lemon Mixture: In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Toss Potatoes: Coat potatoes evenly in mixture.
- Roast: Spread potatoes in a single layer on baking sheet. Roast 40–45 minutes, flipping halfway, until golden and tender.
- Add Feta: Sprinkle crumbled feta during the last 5 minutes of roasting or immediately after baking.
- Final Broil (Optional): Broil 2–3 minutes for extra crisp edges.
- Garnish & Serve: Top with fresh herbs and serve warm.
- Important: Spread potatoes in a single layer—crowding prevents crispiness.
Notes
- Cut Evenly: Ensures consistent cooking.
- Use Enough Oil: Helps crisp edges.
- Flip Halfway: Promotes even browning.
- High Heat: Essential for crispy texture.
- Don’t Overcrowd: Use two pans if needed.
- Variations: Add chili flakes for spice, rosemary for herb-forward flavor, or skip feta for vegan option.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven for best crispiness.