Greek Roast Potatoes with Lemon and Feta

Description
Greek Roast Potatoes with Lemon and Feta are crispy on the outside, soft and fluffy inside, and packed with bright Mediterranean flavor. The potatoes roast slowly in a mixture of lemon juice, garlic, olive oil, and herbs until golden and tender, then are finished with crumbled feta for a creamy, salty touch. This dish works beautifully as a side for grilled meats, seafood, or as a comforting vegetarian meal.

Ingredients

For the Potatoes

• 1.2 kg potatoes (Yukon Gold or regular white potatoes), peeled and cut into wedges
• 5 tbsp olive oil
• 4 garlic cloves, finely minced
• ⅓ cup fresh lemon juice
• 1 cup vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

For Finishing

• 150 g feta cheese, crumbled
• 1 tbsp chopped fresh parsley
• Extra lemon wedges for serving

Instructions

1. Prepare the Oven

Preheat oven to 220°C (430°F). Lightly grease a large roasting tray.

2. Season the Potatoes

Place potato wedges in the tray. Add olive oil, garlic, lemon juice, broth, oregano, thyme, salt, pepper, and paprika. Toss well until every piece is coated.

3. First Roast

Spread potatoes in a single layer and roast for 40 minutes.

4. Turn and Continue Roasting

Remove tray and gently turn potatoes. Roast another 20–30 minutes until edges become deeply golden and most liquid evaporates.

5. Add Feta and Finish

Sprinkle crumbled feta over the hot potatoes and return to oven for 3–5 minutes just until the feta softens slightly.

6. Serve

Finish with parsley and fresh lemon wedges.

Consultation Tips (for the Best Homemade Result)

• Use starchy potatoes for the fluffiest center and crisp edges.
• Do not overcrowd the tray—space helps browning.
• Roast with broth first for tenderness, then let liquid reduce for crispness.
• Fresh lemon gives cleaner flavor than bottled juice.
• Add feta near the end so it stays creamy instead of drying out.
• If serving guests, prepare potatoes ahead and reheat for 10 minutes before adding feta.

Related Questions & Answers

Q: Can I make these ahead of time?
Yes. Roast the potatoes fully, refrigerate, and reheat before serving.

Q: What pairs well with Greek roast potatoes?
Grilled chicken, roasted fish, lamb, Greek salad, or roasted vegetables.

Q: Can I make them vegetarian?
Yes—use vegetable broth.

Q: How do I keep them crispy?
Serve immediately and avoid covering with foil after roasting.

Q: Can I add vegetables?
Yes. Red onions, zucchini, and bell peppers roast well alongside the potatoes.

Nutrition (Approximate per serving)

• Calories: 320
• Protein: 6 g
• Carbohydrates: 34 g
• Fat: 18 g
• Fiber: 4 g

Conclusion

This Greek Roast Potatoes with Lemon and Feta recipe brings together simple ingredients and traditional Mediterranean flavors in a comforting, satisfying dish. The lemon keeps it fresh, the herbs add warmth, and the feta creates the perfect creamy finish.