Greek Feta Roasted Potatoes
Crispy on the outside and fluffy on the inside, these golden roasted potatoes are tossed with garlic, olive oil, oregano, lemon juice, and finished with tangy feta and fresh parsley. It’s a Greek-inspired comfort dish that works for weeknight dinners or festive feasts.
Time:
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: ~55 minutes
Serves: 4–6
Ingredients:
1.5 kg (3.3 lbs) Yukon Gold or baby potatoes, halved or quartered
3 tbsp olive oil (extra virgin preferred)
4 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 tsp dried oregano (or 1 tbsp fresh)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
100g (3.5 oz) crumbled feta cheese
2 tbsp chopped fresh parsley
Optional: pinch of crushed red pepper flakes for slight heat
Instructions:
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or foil for easy cleanup.
Prep the potatoes: Wash and dry potatoes. Halve or quarter them so they are evenly sized for roasting.
Make the marinade: In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
Toss: Add potatoes to the bowl and toss until evenly coated.
Roast: Spread potatoes in a single layer on the baking sheet, cut side down. Roast for 40–45 minutes, flipping once halfway through, until golden brown and crispy.
Finish: Remove from oven and immediately toss with crumbled feta and chopped parsley. Add a light drizzle of olive oil and a bit more lemon juice if desired.
Serve hot with grilled meats, fish, or as part of a Mediterranean mezze platter.
Tips:
For extra crispiness, soak potatoes in cold water for 20 minutes, then dry well before roasting.
You can add cherry tomatoes or red onion wedges in the last 15 minutes of roasting for added flavor.
Sheep’s milk feta gives the most authentic tangy flavor, but cow’s milk feta also works.
Frequently Asked Questions
Q: Can I use russet potatoes?
A: You can, but they may not hold shape as well as Yukon Gold or baby potatoes. If using russets, cut into chunks and roast carefully.
Q: Is this dish vegetarian?
A: Yes! It’s vegetarian-friendly. Just ensure your feta is made without animal rennet if that’s a concern.
Q: Can I make this ahead?
A: Roast the potatoes ahead and reheat at 200°C (400°F) for 10 minutes. Add feta and parsley after reheating.
Nutritional Information
Calories: 230
Fat: 12g
Carbs: 28g
Protein: 4g
Fiber: 3g
Sugar: 1g
Sodium: 290mg