Go Back

Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-oregano flavor and crispy golden edges. Wedges roast in a single layer until the liquid absorbs, then finish with crumbled feta and fresh dill or parsley.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek feta roast potatoes
  • 3 lb Yukon gold potatoes
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425F so it reaches full heat for crisping the potato edges.
Season and coat
  1. Toss potatoes with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper in a roasting pan until evenly coated.
  2. Spread the potatoes in a single layer so they roast rather than steam.
Roast until crispy and golden
  1. Roast at 425F for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden.
Finish and serve
  1. Top hot potatoes with crumbled feta and fresh dill or parsley, then serve immediately.

Notes

Pro tip: keep the potatoes in one layer and avoid crowding so steam doesn’t form; use a large roasting pan if needed. Store leftovers covered in the refrigerator up to 3 days and reheat in a 400F oven until hot and re-crisped. Freeze not recommended for best texture. For a dairy-light option, use a reduced-fat feta or omit it and finish with extra herbs and a squeeze of lemon.