Name: Greek Lemon Feta Roast Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 kg potatoes (about 2.2 lb), peeled and cut into wedges; 1/4 cup olive oil; 1/3 cup fresh lemon juice (about 2 lemons); 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup vegetable or chicken broth; 150 g feta cheese, crumbled; 2 tablespoons fresh parsley, chopped

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Greek Lemon Feta Roast Potatoes Recipe I love making these Greek lemon feta roast potatoes when I want something comforting yet full of bright, fresh flavor. The potatoes turn golden and crispy on the outside while staying soft inside, and the combination of lemon, garlic, herbs, and creamy feta creates a dish that feels both simple and special.

Why You’ll Love This Recipe

I enjoy how this recipe transforms basic potatoes into something vibrant and satisfying with just a few ingredients. The lemon juice adds a refreshing tang, while the roasted garlic and herbs bring warmth and depth.

I also like how versatile it is. I can serve these potatoes as a side dish with grilled meats, fish, or even enjoy them on their own with a salad. The feta cheese melts slightly over the hot potatoes, adding a creamy and salty finish that makes every bite more flavorful.

Another reason I keep making this dish is how easy it is to prepare. Everything goes into one pan, and the oven does most of the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 kg potatoes (about 2.2 lb), peeled and cut into wedges
1/4 cup olive oil
1/3 cup fresh lemon juice (about 2 lemons)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable or chicken broth
150 g feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Directions

I start by preheating the oven to 200°C (400°F).

I place the potato wedges in a large baking dish and spread them out evenly.

In a bowl, I mix together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.

I pour this mixture over the potatoes and toss them well so they are fully coated.

I add the broth into the baking dish, which helps keep the potatoes tender while they roast.

I roast the potatoes in the oven for about 40 minutes, turning them halfway through so they cook evenly and develop a golden crust.

Once the potatoes are tender and slightly crispy, I remove them from the oven and sprinkle the crumbled feta cheese over the top.

I return the dish to the oven for another 5–10 minutes until the feta softens slightly.

I finish by sprinkling fresh parsley over the potatoes before serving them warm.

Servings and timing

Servings: 4–5 servings

Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: about 1 hour

Variations

I sometimes add sliced red onions or bell peppers to the pan for extra color and flavor.

For a more intense lemon taste, I like adding a bit of lemon zest along with the juice.

When I want a richer version, I drizzle a little extra olive oil and add olives before serving.

I also enjoy adding a pinch of chili flakes if I want a slight spicy kick.

storage/reheating

I store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

To reheat, I prefer placing them back in the oven at 180°C (350°F) for about 10–15 minutes so they regain some crispiness. I sometimes use the air fryer for quicker reheating.

If needed, I add a small drizzle of olive oil before reheating to refresh their texture.

FAQs

Can I use baby potatoes instead?

I often use baby potatoes and simply cut them in halves or quarters. They roast beautifully and keep a creamy texture inside.

Do I have to peel the potatoes?

I sometimes leave the skin on for extra texture and nutrients. It works perfectly as long as the potatoes are well cleaned.

What type of potatoes work best?

I like using Yukon Gold or similar varieties because they become creamy inside and crisp nicely on the outside.

Can I make this dish ahead of time?

I prepare the potatoes ahead and reheat them in the oven before serving. I add the feta just before reheating for the best texture.

How do I make them extra crispy?

I make sure not to overcrowd the pan and turn the potatoes during roasting. Using enough oil also helps them crisp up nicely.

Conclusion

I find these Greek lemon feta roast potatoes to be a perfect balance of crispy, tangy, and creamy flavors. The simplicity of the ingredients combined with the bold Mediterranean taste makes this dish one I return to often. Whether I serve it as a side or enjoy it on its own, it always brings warmth and brightness to the table.