Greek-Style Roasted Potatoes with Feta are a simple, bright side that crisps up on the outside and stays tender inside. I first made this version for a family dinner and loved how lemon and oregano cut through the richness of the feta. If you enjoy feta-forward sides, try my easy baked sweet potatoes with spinach and feta for another quick feta-packed option.
Why Make This Recipe
- Crispy, golden edges with a creamy interior — classic roast potato texture that pleases everyone.
- Bright Mediterranean flavors from lemon, oregano, and garlic make it feel both fresh and indulgent.
- Easy to scale for weeknight dinners, holidays, or potlucks — it reheats well and travels fine.
- Nutritious: potatoes provide potassium and vitamin C, while feta adds protein and calcium.
- Personal note: I love this recipe because the lemon-feta finish makes plain potatoes feel celebratory without extra fuss. Also try a contrasting color salad like a roasted beet salad with citrus and feta when serving.
Recipe Overview
- Prep time: 10–15 minutes (including chopping).
- Cook time: 35–45 minutes at 425°F (220°C).
- Total time: 45–60 minutes.
- Servings: 4 as a side.
- Difficulty: Easy.
- Method: Toss quartered potatoes with olive oil, lemon, garlic, and oregano, then roast on a rimmed baking sheet until browned, finishing with crumbled feta and parsley.
My Experience Making This Recipe
I tested both straight-roast and a parboil-then-roast method and found both produce great results; parboiling gives a slightly fluffier interior and extra crispness on the outside. I also learned to add the feta near the end so it warms without completely melting into the pan. Using a hot baking sheet right from the oven improved browning significantly.
How to Make Greek-Style Roasted Potatoes with Feta
Start by cutting 2 pounds (about 900 g) of Yukon Gold or baby potatoes into even quarters or halves. Toss them with 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano (or 1 tablespoon fresh chopped), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet and roast at 425°F (220°C) for 35–45 minutes, turning once, until edges are deeply golden. In the last 5 minutes add 4 ounces (115 g) crumbled feta and a few lemon zest strips, then finish with chopped parsley and another squeeze of lemon.
Expert Tips for Success
- Use even-sized pieces so all potatoes finish at the same time; smaller pieces roast crisper.
- Preheat a rimmed baking sheet in the oven and place potatoes on the hot sheet — this jump-starts browning.
- If you want extra-crispy edges, parboil cut potatoes for 6–8 minutes, drain well, and rough up the surface by shaking them in the pot before roasting.
- Add feta in the last 5 minutes of roasting or sprinkle it on hot potatoes after they come out to preserve texture and tang.
- Use a metal spatula or tongs to flip — gentle turning prevents tearing and helps even caramelization.
How to Serve Greek-Style Roasted Potatoes with Feta
- Serve alongside grilled or roasted chicken, lamb, or fish for a Mediterranean-style meal. Try pairing with a bright pasta like my zesty lemon feta orzo with roasted shrimp for a composed dinner.
- Offer as a holiday side instead of mashed potatoes for a lighter, flavorful alternative.
- Add a topping bar: chopped olives, extra lemon wedges, toasted pine nuts, or quick-pickled red onions for guests to customize.
- For presentation, mound potatoes on a platter, scatter feta and parsley, and finish with a drizzle of good extra-virgin olive oil.
Storage and Reheating Guide
Store cooled potatoes in an airtight container in the refrigerator for 3–4 days. For freezing, spread on a tray to flash-freeze for 1 hour, then transfer to a freezer bag for up to 3 months; note texture softens slightly after thawing. Reheat in a 375°F (190°C) oven on a baking sheet for 10–15 minutes to restore crispness, or pan-fry in a skillet over medium-high heat with a drizzle of oil for 5–8 minutes.
Recipe Variations
- Dairy-free: omit feta and finish with toasted pine nuts and extra lemon zest, or use a firm dairy-free feta alternative.
- Herb swap: replace oregano with dill and a little mint for a brighter herb profile.
- Spicy: add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes to the oil for a smoky heat.
- Potato swap: use baby reds or fingerlings for a waxier bite; for a different texture try my tested smashed potatoes with feta technique.
- Lightened: cut oil to 2 tablespoons and roast a bit longer; the lemon and herbs still deliver plenty of flavor.
For a summer picnic pairing try a chilled side like the berry quinoa summer salad with feta.
Nutritional Highlights
- Potatoes are a good source of potassium and vitamin C and provide satisfying complex carbohydrates.
- Olive oil supplies healthy monounsaturated fats, while feta contributes calcium and protein.
- Allergen note: contains dairy (feta). To serve someone with a dairy allergy, use a dairy-free cheese alternative or omit the feta. Portion guidance: one serving ≈ 1 to 1 1/2 cups (about 200–250 g) as a side.
Troubleshooting Common Issues
- Potatoes turned out soggy: likely overcrowded pan or not dry; solution — use a rimmed baking sheet and give each piece space, or roast in two batches.
- Uneven browning: pieces were different sizes or the oven temperature fluctuates; solution — cut uniformly and use an oven thermometer to ensure 425°F (220°C).
- Feta melted into the pan: added too early; solution — add crumbled feta in the last 5 minutes or sprinkle after removing from oven.
Frequently Asked Questions
Q: Which potatoes roast best for this recipe?
A: Yukon Gold and red potatoes hold their shape and develop a creamy interior with crisp edges. Russets get crisp but can fall apart if overhandled; use slightly larger pieces. Choose firm, unblemished potatoes and cut them uniformly for even cooking.
Q: Can I make these ahead for a dinner party?
A: Yes. Roast the potatoes fully, cool, and refrigerate up to 48 hours. Re-crisp them on a baking sheet at 400°F (200°C) for 10–15 minutes before serving, then add fresh feta and herbs. This preserves texture and saves time on the day.
Q: How do I get the potatoes extra crispy without burning the garlic?
A: Use whole or smashed garlic cloves tossed with the potatoes, or add minced garlic only in the last 15 minutes of roasting. Also roast at 425°F (220°C) and turn potatoes only once midway to maximize crust formation.
Q: Can I add other vegetables to the pan?
A: Yes, but choose vegetables that roast in a similar time frame, like cauliflower florets or carrot coins. If adding quick-roast items (e.g., cherry tomatoes), add them in the last 10–12 minutes to avoid overcooking.
Conclusion
For another tested take on Greek-style roast potatoes, you can compare techniques with this Greek Roast Potatoes With Lemon and Feta recipe which emphasizes lemon-forward flavor and gives useful timing pointers.
Print
Greek-Style Roasted Potatoes with Feta
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden roasted potatoes seasoned with lemon, garlic, and oregano, finished with crumbled feta for a bright Mediterranean side dish.
Ingredients
- 2 pounds (900 g) Yukon Gold or baby potatoes, quartered
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces (115 g) crumbled feta
- Chopped parsley for garnish
- Lemon zest strips for garnish
Instructions
- Preheat the oven to 425°F (220°C) and place a rimmed baking sheet inside to heat up.
- In a large bowl, toss the quartered potatoes with olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
- Carefully spread the potatoes on the hot baking sheet in a single layer.
- Roast for 35-45 minutes, turning once, until the edges are deeply golden and crispy.
- In the last 5 minutes of roasting, add the crumbled feta and lemon zest strips.
- Once finished, remove from the oven and garnish with chopped parsley and another squeeze of lemon before serving.
Notes
For extra-crispy edges, parboil the potatoes for 6-8 minutes before roasting. Use a hot baking sheet to jump-start browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg