Description
Golden, crispy Greek roast potatoes with lemon, garlic, and herbs, finished with a crumble of feta cheese. This Mediterranean-inspired side dish is full of zesty flavor and makes the perfect partner for chicken, lamb, or fish.
Ingredients
2 lbs Yukon Gold or Russet Potatoes – peeled or skin-on, cut into wedges
4 tbsp Olive Oil – extra virgin for best flavor
3 cloves Garlic – minced or smashed
1 large Lemon – zest and juice
1 whole Lemon – cut into wedges for roasting
2 tsp Fresh Oregano – or 1 tsp dried
1 tsp Sea Salt – or more to taste
½ tsp Black Pepper – freshly ground
½ cup Feta Cheese – crumbled
2 tbsp Fresh Parsley or Dill – chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C).
Cut potatoes into wedges or chunks of even size.
In a small bowl, mix olive oil, garlic, lemon zest, oregano, salt, and pepper.
Toss potatoes in the mixture until well coated.
Spread evenly on a parchment-lined baking sheet; don’t overcrowd.
Tuck lemon wedges among the potatoes.
Roast 35–45 minutes, flipping halfway, until golden and crisp.
Remove from oven, squeeze roasted lemon wedges over potatoes, and toss with a little fresh lemon juice.
Top with crumbled feta and fresh herbs before serving.
Notes
Make-ahead tip: Par-boil potatoes for 5 minutes before roasting for extra-crispy edges.
Storage: Keep leftovers in the fridge up to 3 days; reheat in the oven for best texture.
Variation: Swap oregano for rosemary or thyme, or add a pinch of smoked paprika for extra depth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek / Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~280 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Greek roast potatoes, lemon potatoes, crispy potatoes, feta potatoes, Mediterranean side dish
