I love a simple roast that turns humble potatoes into something bright and savory. These Greek roasted potatoes with peppers and feta balance crisp, golden edges with tender centers, tangy feta, and lemony oregano — a flavor profile I make every few weeks. After testing different potato varieties and roast temperatures, this version gives reliable crispness without fuss, and it pairs beautifully with salads and mains.
Why Make This Recipe
- Bold Mediterranean flavors: lemon, oregano, garlic, and feta create a lively bite that elevates plain potatoes.
- Hands-off roasting: toss, roast, and finish — great for weeknights or entertaining.
- Nutritious and balanced: peppers add vitamin C and color while potatoes provide satisfying energy.
- Versatile side or main: add protein or extra veg to make it a one-pan meal; I often serve it with a simple green salad like the roasted beet salad with citrus and feta for contrasting textures.
- Personal insight: I love this recipe because the feta melts slightly without losing its tang, giving every bite a salty, creamy pop.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 35–40 minutes at 425°F (220°C). Use convection at 400°F (200°C) to shorten time by 5–10 minutes.
- Total time: about 50–55 minutes.
- Servings: 4 as a side.
- Difficulty: Easy.
- Method: Oven-roasting on a sheet pan with a high-heat finish for crisp edges; finish with crumbled feta and fresh herbs.
My Experience Making This Recipe
I tested this recipe using Yukon Gold and baby potatoes to compare texture and found that Yukon Gold gives creamier interiors while baby potatoes crisp fastest. Early tests at lower oven temps produced soft skins, so I settled on 425°F to achieve the best balance of interior tenderness and exterior crispness.
How to Make Greek Roasted Potatoes with Peppers and Feta
Start by cutting 1.5–2 lb (700–900 g) potatoes into 1-inch pieces for consistent cooking. Toss them with 3 tbsp olive oil, 3 cloves minced garlic, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet with 2 sliced bell peppers (red and yellow); roast at 425°F (220°C) until golden, about 35–40 minutes, stirring once at 20 minutes. In the last 5 minutes, sprinkle 6 oz (170 g) crumbled feta over the potatoes so it softens without completely melting. Finish with 2 tbsp chopped parsley and a drizzle of extra lemon juice before serving.
Expert Tips for Success
- Cut evenly: make sure potato pieces are uniform (about 1 inch) so they roast at the same rate and crisp evenly.
- High heat matters: roast at 425°F (220°C) for caramelization. If using convection, reduce temp to 400°F (200°C) and check 5–10 minutes earlier.
- Don’t crowd the pan: give potatoes breathing room on a rimmed sheet pan; overcrowding causes steaming instead of browning.
- Choose potatoes wisely: Yukon Golds or baby fingerlings crisp well and hold texture; starchy russets get fluffy but may need more oil.
- Equipment note: a heavy-duty rimmed baking sheet and an oven-safe spatula help you flip without breaking pieces — I use the same technique I rely on for larger roasts like my best pot roast with tender potatoes and carrots to move ingredients efficiently.
How to Serve Greek Roasted Potatoes with Peppers and Feta
- As a side: serve alongside grilled lamb, roast chicken, or a simple fish for a Mediterranean meal.
- Make it a main: add chickpeas or roasted chicken thighs to the pan in the last 20 minutes for a one-pan dinner.
- Salad accompaniment: these potatoes pair nicely with crisp, acidic salads — try serving with a chilled cucumber tomato salad or the vibrant easy baked sweet potatoes with spinach and feta for contrast.
- Presentation tip: finish with extra lemon zest and flaky sea salt, and serve on a warm platter so the feta stays soft.
Storage and Reheating Guide
Cool completely before storing to avoid sogginess. Refrigerate in an airtight container for 3–4 days. To reheat and restore crispness, heat in a 400°F (200°C) oven for 8–12 minutes or skillet-fry in 1 tbsp olive oil over medium-high heat for 4–6 minutes. You can freeze roasted potatoes (without feta preferred) for up to 3 months; thaw overnight in the fridge and re-crisp in a hot oven or skillet, then add fresh feta after reheating.
Recipe Variations
- Dairy-free: omit feta and finish with toasted pine nuts and chopped kalamata olives for savory richness.
- Vegan: use a store-bought vegan feta or crumbled marinated tofu in the last few minutes.
- Spiced up: add smoked paprika and a pinch of cayenne to the oil mixture for smoky heat.
- Sweet potato version: swap in sweet potatoes cut to similar size; roast the same way but watch timing (sweet potatoes may soften sooner); for a heartier meal, pair with a bowl like comforting hearty sausage soup with potatoes, beans and kale.
Nutritional Highlights
- Good source of complex carbohydrates and potassium from potatoes.
- Bell peppers add vitamin C and antioxidants while feta contributes calcium and protein.
- Allergen note: contains dairy (feta). Recipe is naturally gluten-free; watch cross-contamination if serving gluten-sensitive guests. Portion guidance: a 1-cup serving is a typical side portion (~200–250 kcal depending on oil and feta).
Troubleshooting Common Issues
- Soggy potatoes: likely overcrowding or too-low oven temp. Spread pieces in a single layer and raise oven to 425°F (220°C).
- Uneven browning: pieces are different sizes — re-cut to uniform ~1-inch chunks.
- Feta melted away or burned: add crumbled feta in the final 5 minutes rather than at the start, and move the pan to the middle rack if the top is browning too quickly.
Frequently Asked Questions
Q: Can I roast this in a convection oven?
A: Yes. Use 400°F (200°C) convection and start checking 5–10 minutes earlier, because convection circulates hot air and speeds browning. Stir once during cooking for even color.
Q: What potato variety gives the best result?
A: Yukon Golds give a creamy interior with thin skins that crisp nicely. Baby fingerlings also work well for speed; russets will be fluffier and may need slightly more oil.
Q: Can I prepare this ahead of time for a dinner party?
A: You can par-cook the potatoes (boil 5–7 minutes until slightly tender), cool, refrigerate, and finish roasting the day of service to get fresh crispness. Add feta just before serving.
Q: How do I adapt this for a larger crowd?
A: Roast in two well-spaced sheet pans rather than piling onto a single pan; rotate pans between racks halfway through roasting to ensure even heat exposure.
Conclusion
If you want an authoritative reference or another take on this classic combination, check the original inspiration at Greek Roasted Potatoes With Peppers & Feta.
Print
Greek Roasted Potatoes with Peppers and Feta
- Total Time: 55
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Greek roasted potatoes tossed with peppers and feta create a bright and savory side dish, perfect for any meal.
Ingredients
- 1.5–2 lb (700–900 g) potatoes, cut into 1-inch pieces
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 sliced bell peppers (red and yellow)
- 6 oz (170 g) crumbled feta
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic, lemon juice, oregano, salt, and pepper.
- Spread the potatoes and bell peppers in a single layer on a rimmed baking sheet.
- Roast for 35–40 minutes, stirring once at 20 minutes.
- In the last 5 minutes, sprinkle feta over the potatoes.
- Finish with parsley and a drizzle of lemon juice before serving.
Notes
For best results, ensure potato pieces are uniform in size to achieve even roasting. Use Yukon Gold or baby potatoes for optimal creaminess and crispiness. Try serving these potatoes with grilled meats or as part of a one-pan meal.
- Prep Time: 15
- Cook Time: 40
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg