Crispy Golden Potatoes with Feta deliver crunchy, golden edges and a tangy, creamy finish that lifts simple roasted potatoes into something special. I make these often on weeknights and weekends alike — they’re forgiving, fast, and I sometimes riff on their flavors the way I do with Greek-style roasted potatoes with feta when I want extra herb brightness.
Why Make This Recipe
- Incredible texture contrast: crisp outsides and tender, fluffy centers with salty feta on top.
- Fast and flexible: parboil and roast technique gives consistent results in about an hour.
- Nutritious sides: potatoes provide potassium and vitamin C while feta adds protein and calcium.
- Great for gatherings: holds well on a warm platter and pairs with many mains.
- Personal note: I love this recipe because it turns inexpensive ingredients into something restaurant-worthy with minimal fuss, and it pairs beautifully with peppers or herbs like in Greek roasted potatoes with peppers and feta when I want a bolder side.
Recipe Overview
Prep time: 15 minutes (plus 8–10 minutes parboil).
Cook time: 35–45 minutes at 425°F (218°C).
Total time: ~1 hour.
Servings: 4 as a side.
Difficulty: Easy.
Method: Parboil, drain and rough-up the potato surface, then roast on a hot, well-oiled sheet pan until deeply golden; finish with crumbled feta, lemon, and herbs.
My Experience Making This Recipe
I tested this several times to nail the parboil window and oven temperature for maximum crisp. The main discovery was that roughing the potato surface after boiling significantly improves browning and crunch.
How to Make Crispy Golden Potatoes with Feta
Start by cutting 1½–2 pounds (about 700–900 g) of Yukon Gold or small red potatoes into even 1–1½ inch pieces and parboil them in salted water for 8–10 minutes until the edges just begin to soften. Drain, shake them in the pot or a colander to rough up the surfaces, then toss with 2–3 tbsp olive oil, 1 tsp kosher salt, and fresh cracked pepper; spread on a preheated baking sheet and roast at 425°F (218°C) for 35–45 minutes until deeply golden, flipping once. Finish by tossing with 3–4 oz crumbled feta, a squeeze of lemon, chopped parsley, and optional chili flakes right before serving.
Expert Tips for Success
- Parboil timing matters: 8–10 minutes gives tender interiors without falling apart; test with a fork for a slight resistance.
- Use a hot, roomy pan: preheat the baking sheet in the oven and give potatoes space so steam escapes and edges crisp.
- Oil and salt distribution: toss potatoes in a bowl first so each piece has an even oil coating — this promotes Maillard browning.
- For a different texture, try smashing after parboiling and then roast — the method in smashed potatoes with feta shows how surface area increases crispiness.
- Equipment tip: use a rimmed, dark-sheet pan or a cast-iron skillet for faster, deeper browning.
How to Serve Crispy Golden Potatoes with Feta
Serve warm as a side to grilled meats, roast chicken, or a hearty vegetarian main; they go especially well with lemony dishes. For a weekend meal, plate them alongside a saucy main like chili chicken alfredo with smoked feta sauce and crispy parmesan asparagus for contrast. Garnish with fresh parsley and an extra sprinkle of feta, and present on a warmed platter so they stay crisp longer.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days — store feta separately if you want to preserve its texture. To freeze, cool completely and freeze on a tray, then transfer to a freezer bag for up to 2 months (freeze without feta and add fresh on reheating). Reheat in a 400°F (204°C) oven for 10–15 minutes or crisp in a skillet over medium-high heat for 4–6 minutes; avoid microwaving alone or they’ll become soggy, though a short microwave burst followed by skillet crisping works in a pinch.
Recipe Variations
- Dairy-free: omit feta and finish with a sprinkle of toasted pine nuts and lemon zest for brightness.
- Air-fryer method: parboil, then roast in a 400°F (204°C) air fryer for 15–20 minutes, shaking once for even browning.
- Sweet-potato twist: swap in cubed sweet potatoes and try the flavor combo from easy baked sweet potatoes with spinach and feta for a sweeter, earthy note.
- Herb-forward: add chopped dill and oregano with the feta, or toss with a garlicky yogurt sauce for a creamy topping.
Nutritional Highlights
Potatoes are a good source of potassium and vitamin C, and when paired with feta they provide a modest amount of protein and calcium. Note allergens: this recipe contains dairy (feta); use a plant-based feta to make it dairy-free. Portion guidance: aim for about 1 cup per person as a side (roughly 200–250 calories depending on oil and feta amounts).
Troubleshooting Common Issues
- Soggy potatoes: likely from overcrowding the pan or insufficient roughing after parboil — give them space and agitate to create rough edges.
- Uneven browning: rotate the pan midway and flip the potatoes so all sides get direct contact with the hot sheet.
- Chalky or dried-out feta: add crumbled feta at the end off the heat and toss gently so it warms without melting or drying.
Frequently Asked Questions
Q: Do I have to parboil the potatoes?
A: Parboiling gives consistent tender interiors and allows you to rough the surfaces for superior crisping; skipping it is possible but requires much longer roasting time and may yield drier centers.
Q: Which potato variety is best?
A: Yukon Gold and small red potatoes balance creaminess and structure. Russets can work but are drier; waxy varieties hold shape better for chunks.
Q: Can I make this ahead for a party?
A: Yes — parboil and store potatoes in the fridge for up to a day, then roast from cold on a hot sheet for best results. Add feta just before serving.
Q: How do I keep the feta from getting mushy?
A: Crumble and add the feta at the very end, off the heat, or serve it on the side so guests can add their own.
Crispy Golden Potatoes with Feta
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Crispy Golden Potatoes with Feta deliver crunchy, golden edges and a tangy, creamy finish, transforming simple roasted potatoes into something special.
Ingredients
- 1½–2 pounds (about 700–900 g) Yukon Gold or small red potatoes
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh cracked pepper
- 3–4 ounces crumbled feta
- Squeeze of lemon
- Chopped parsley
- Optional chili flakes
Instructions
- Cut potatoes into even 1–1½ inch pieces.
- Parboil in salted water for 8–10 minutes until the edges just begin to soften.
- Drain and shake the potatoes to rough up the surfaces.
- Toss with olive oil, salt, and pepper.
- Spread on a preheated baking sheet and roast at 425°F (218°C) for 35–45 minutes until deeply golden, flipping once.
- Finish by tossing with crumbled feta, lemon, parsley, and optional chili flakes before serving.
Notes
For best results, parboil the potatoes for precise texture and avoid overcrowding the pan for even browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg