Greek Roast Potatoes with Lemon & Feta
Prep Time: 10 mins
Cook Time: 50–60 mins
Serves: 4–6
Ingredients:
1.5 kg (about 3.3 lbs) potatoes (Yukon Gold r Maris Piper work well)
4 tbsp olive oil
Juice of 1 large lemon (plus zest if desired)
3 garlic cloves, minced or finely grated
1 tsp dried oregano
1 tsp sea salt (more to taste)
½ tsp black pepper
250 ml (1 cup) vegetable or chicken stock
150 g (about 5 oz) feta cheese, crumbled
Fresh parsley or dill (optional, for garnish)
Instructions:
Preheat oven to 200°C (390°F).
Prepare the potatoes:
Peel and cut into wedges or chunks. Try to keep them evenly sized for uniform cooking.
Mix the marinade:
In a bowl or directly in a roasting tray, combine:
Olive oil
Lmon juice
Garlic
Oregano
Salt and pepper
Stock
Coat and roast:
Toss the potatoes well in the mixture so they’re fully coated.
Spread them in a single layer in a large roasting tray (use two if needed).
Roast for 40 minutes, turning once halfway through.
Crisp them up:
After 40 minutes, most of the liquid should be absorbed.
Increase oven temperature to 220°C (430°F). Roast for another 15–20 minutes until golden and crispy on the edges.
Top and serve:
Crumble feta over the hot potatoes.
Garnish with chopped fresh parsley or dill if desired.
Optional: drizzle with a little extra lemon juice or olive oil before serving.
Serving Suggestions:
Serve alongside:
Grilled lamb or chicken souvlaki
A fresh Greek salad
Tzatziki or yogurt dip