Mediterranean Greek Roast Potatoes with Lemon and Feta
Few side dishes feel as comforting and bold as Greek-style roast potatoes. Crispy on the outside, fluffy inside, and soaked in lemony olive oil with herbs, these potatoes are a staple across Mediterranean kitchens. Finished with tangy feta and fresh herbs, they are simple enough for a weeknight yet impressive on a holiday table. This recipe focuses on classic Greek flavors while keeping the method approachable and reliable for home cooks.
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Servings: 4–6 as a side dish
Ingredients
1.2 kg (about 2½ lb) potatoes, peeled and cut into wedges
⅓ cup extra virgin olive oil
Juice of 2 large lemons
4 cloves garlic, minced
1½ teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
Salt, to taste
Freshly ground black pepper
½ cup vegetable or chicken stock
100 g (3½ oz) feta cheese, crumbled
2 tablespoons fresh parsley, finely chopped
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a large roasting pan.
Rinse the potato wedges under cold water to remove excess starch, then pat them completely dry.
Arrange the potatoes in a single layer in the roasting pan. Avoid overcrowding for better browning.
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Pour this mixture evenly over the potatoes, tossing well so every wedge is coated.
Add the stock to the pan, pouring it carefully around the potatoes rather than directly on top.
Roast uncovered for 30 minutes, then remove the pan from the oven and turn the potatoes gently.
Return to the oven and roast for another 15–20 minutes until golden, crisp at the edges, and tender inside.
If needed, switch to grill or broil mode for the final 3–5 minutes to deepen the color.
Remove from the oven, sprinkle with crumbled feta and fresh parsley, and serve immediately.
Tips
Use floury potatoes like Maris Piper or Yukon Gold for the best texture.
Drying the potatoes well helps them crisp rather than steam.
A shallow roasting pan encourages evaporation and better browning.
Turn the potatoes only once to prevent breaking them.
Fresh lemon juice gives better flavor than bottled juice.
Add feta after baking to keep it creamy and slightly soft.
If the pan dries out too fast, add a small splash of warm stock.
Season lightly at first, as feta adds saltiness at the end.
Let the potatoes rest for 2 minutes before serving to settle flavors.
Finish with extra lemon zest for a brighter aroma.
Variations
Add sliced red onions to the pan for sweetness.
Toss in Kalamata olives during the last 10 minutes.
Replace feta with grilled halloumi for a firmer finish.
Add rosemary sprigs for a deeper herbal note.
Sprinkle chili flakes for a subtle heat.
Use sweet potatoes for a slightly sweeter version.
Add cherry tomatoes in the final 15 minutes for juiciness.
Make it vegan by skipping feta or using plant-based cheese.
Finish with a drizzle of garlic yogurt sauce for serving.
Add a teaspoon of Dijon mustard to the lemon oil for depth.
Q&A
Can I make these ahead of time?
Yes, roast them fully and reheat in a hot oven for 10 minutes.
Why add stock instead of water?
Stock adds depth and keeps the potatoes moist while roasting.
Can I leave the skin on?
Yes, just scrub the potatoes well before cutting.
How do I keep them crispy?
Avoid overcrowding and roast uncovered the entire time.
Is feta essential?
It adds classic Greek flavor, but the potatoes are delicious without it.
Can I air-fry this recipe?
Yes, cook at 190°C (375°F) for about 25 minutes, shaking halfway.
What herbs work best?
Oregano is traditional, but thyme and rosemary also work well.
Can I reduce the oil?
You can, but the texture may be slightly less crisp.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free.
What do they pair well with?
Grilled chicken, lamb, fish, or a simple Greek salad.
Nutrition
(Approximate per serving)
Calories: 280–320
Carbohydrates: 35 g
Fat: 15 g
Protein: 6 g
Fiber: 4 g
Sodium: varies based on feta and salt
Conclusion
Mediterranean Greek roast potatoes with lemon and feta are proof that simple ingredients can deliver bold flavor. Crispy edges, soft centers, and bright citrus notes make them unforgettable. Whether served alongside grilled meats or as part of a vegetarian spread, this dish brings the warmth and freshness of Greek cooking straight to your table. Once you try them, they’re likely to become a regular favorite.