Published: by Debs · This post may contain affiliate links · 5 Comments
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These Greek roast potatoes have gold potatoes, garlic, herbs, and feta cheese. They are a simple, fuss-free side dish that is seriously flavorful. Serve them alongside any favorite dish for a truly scrumptious meal. Even the pickiest of eaters will beg for a repeat!
These crispy Greek potatoes go perfectly with my Greek salmon, or these Greek chicken meatballs or these Mediterranean meatballs.
Jump to:
- ⭐️ Why this recipe works
- 🧾 Ingredients overview
- 👩🏻🍳 Here's how to make it
- 📖 Substitutions and variations
- 💡 Chef's Guide: Expert Tips
- 🍯 Storing and reheating leftovers
- ❓Recipe FAQ's
- Greek Roast Potatoes With Lemon And Feta
- Meet the Chef!
⭐️ Why this recipe works
- Simple Ingredients: Utilizes everyday ingredients that are staples in Mediterranean cooking.
- Versatility: Perfect as a side dish or as part of a larger meal.
- Flavorful: The combination of lemon, garlic, and herbs ensures give a classic Greek flavor profile.
- Texture: The crispy texture of the roast potatoes complements the creaminess of the feta and the bright acidity of the lemon juice.
- Healthy Choice: Aligns with a Mediterranean diet, known for its health benefits.
🧾 Ingredients overview
- Olive Oil: Adds richness and carries the flavors of herbs and spices.
- Lemon Juice: Provides a bright, citrusy tang that is quintessential in Greek cuisine.
- Garlic: Offers a sharp, aromatic flavor that enhances the potatoes.
- Oregano: A traditional Greek herb that brings a slightly bitter, earthy flavor.
- Feta Cheese: Gives a creamy texture and salty tang.
- Sea Salt and Black Pepper: For seasoning and enhancing all the other flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Greek Roast Potatoes With Lemon And Feta recipe step-by-step
- Preheat your oven to 400°F.
- Prepare the potatoes by washing, drying, and cutting them into wedges or chunks. I've quartered mine for this recipe.
- Mix the potatoes in a mixture of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Bake in the oven for about 40-45 minutes until golden and crispy, turning halfway through.
- Serve hot, sprinkled with feta cheese and additional herbs.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Sweet Potatoes: A healthier alternative with a sweeter taste.
- Rosemary or Thyme: Different herbs for a variation in flavor.
- Add Heat: Include red pepper flakes for a spicy kick.
- Vegan Version: Skip the feta or use a vegan cheese substitute for vegans or dairy-free.
💡 Chef's Guide: Expert Tips
- Space Out Potatoes: Arrange the potatoes in a single layer with space between them on the baking sheet. Crowding can cause them to steam rather than roast, affecting the texture.
- Uniform Pieces: Cut potatoes into even sizes for consistent cooking.
- Prevent Sticking: Ensure a generous coating of olive oil on the baking tray and potatoes.
- Crispiness Hack: For extra crispy potatoes, toss them with a small amount of cornstarch along with the seasonings before roasting.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze in a single layer on a baking sheet before transferring to a freezer bag; keeps for up to 1 month.
- Reheat: Best reheated in an oven at 350°F until hot and crispy, about 10-15 minutes.
❓Recipe FAQ's
Can I make this recipe ahead of time?
These are best roasted just before serving to retain crispiness, but you can wash and cut the potatoes a day before. Just ensure they are submerged in cold water to prevent them from going brown.
What are the best potatoes for this recipe?
Yukon Gold or red potatoes work best due to their texture and flavor. They are waxy potatoes that develop a very crispy out texture when roasted.
Can I use dried herbs instead of fresh ones?
Yes, dried oregano and thyme can be used. As a general rule, substitute 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
These are my favorite Greek recipes to serve with these potatoes:
- The BEST Greek Chicken Meatballs
- Quick And Easy Greek Salmon
- The BEST Greek Meatballs
- Easy Sheet Pan Chicken and Potatoes with Asparagus And Lemon
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Greek Roast Potatoes With Lemon And Feta
These crispy Greek roast potatoes are tossed with peppery olive oil, punchy garlic and lemon. Roasted to perfection and topped with creamy salty feta, these roast potatoes are a perfect side dish recipe.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 Servings
Author: Deborah Rainford
Ingredients
- 2 pounds Yukon gold potatoes, quartered
- 5 Tablespoons olive oil, divided
- 2 lemons, 1 whole cut into slices, one zested and juiced *See Notes
- 3 cloves garlic, minced
- 1 Tablespoon dried oregano
- ½ cup chopped fresh herbs, Greek basil, oregano, parsley & thyme *See Notes
- ¼ cup feta, crumbled
Instructions
Preheat the oven to 400ºF.
Cut the potatoes into quarters. Mix the olive oil, lemon zest, juice from ONE lemon, and dried oregano in a small bowl. Toss this lemon-olive oil mixture with the potatoes. Season generously with sea salt and pepper.
Cut the second lemon in half and toss with the potatoes. Don’t squeeze the juice. Let the lemon roast with the potatoes before squeezing.
Roast in the oven with the garlic until the potatoes are tender on the inside and golden and crispy on the outside. This should take about 30-40 minutes and the potatoes will smell fragrant with lemon and herbs.
Meanwhile, chop the fresh herbs and mix with another 2 tablespoons of olive oil. Add the chopped feta to the herbed olive oil and let marinate until the potatoes are cooked.
Once the potatoes are done, place them on a serving plate or bowl and drizzle with the fresh herb olive oil and the feta cheese. Add extra fresh herbs if desired.
Notes
- Only use one lemon for the juice and zest of the potatoes. The other lemon is cut in half and roasted with the potatoes before it is squeezed. The lemon juice and oils from the zest are sweet and a little sticky, giving the potatoes a bright, fresh lemon flavour and an added depth due to the sweetness.
- You can use all the herbs listed or a combination, but to make this humble potato dish really shine, I advise you to use at least two of the herbs I’ve listed.
Nutrition
Calories: 333kcal | Carbohydrates: 35g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 1035mg | Fiber: 7g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 55.2mg | Calcium: 152mg | Iron: 8.3mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Learn more about me →
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Reader Interactions
Comments
Nick @ GreekBoston.com says
I love to make my Greek roasted potatoes with a nice ladolemono dressing (lemon and olive oil). Your suggestion of tossing in feta cheese after they're cooked is also a great idea and is a nice addition to any meal.
Reply
Debs says
Thanks so much Nick! Glad you like it!
Willow says
No where in the directions does it tell you what to do with the garlic...????
Debs says
Oh. Sorry about that. The garlic gets tossed in with the potatoes while they're roasting!
