Greek

Golden and crisp on the outside, fluffy within, and bursting with bright citrus-herb flavor, these Greek Feta Roast Potatoes bring a gourmet twist to any meal. Tossed with olive oil, garlic, oregano, lemon, and finished with creamy feta, they are easy to prepare yet impressive enough for entertaining. Gluten-free, vegetarian, and perfect alongside grilled meats, seafood, or a fresh Greek salad.

Ingredients

• 2 lb (900 g) baby Yukon Gold or red-skinned potatoes, halved or quartered
• ¼ cup (60 ml) extra-virgin olive oil
• Juice of 1 lemon + zest of half a lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• ½ tsp salt and ¼ tsp freshly ground black pepper (or to taste)
• 2 tbsp chicken or vegetable broth (optional for added flavor)
• ½ cup (75 g) crumbled feta cheese
• 2 tbsp chopped fresh parsley or dill, for garnish

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil for easy cleanup
2. In a large bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, pepper, and broth
3. Add potatoes and toss well so each piece is coated evenly
4. Spread potatoes in a single layer, cut-side down, on the prepared sheet pan
5. Roast for 35–40 minutes, flipping once halfway through, until edges are crisp and golden
6. Remove from oven and immediately sprinkle evenly with feta cheese
7. Return to oven for 5 minutes so the feta softens but doesn’t melt completely
8. Garnish with fresh parsley or dill and serve hot

Why This Recipe Works

These roast potatoes strike the perfect combination of textures and flavors. High-heat roasting guarantees crisp edges; lemon and oregano add bright herbal notes; and feta adds a creamy, tangy finish. The optional broth provides extra moisture and flavor without making the potatoes soggy.

Chefs’ Tips

• Crispier results: choose smaller potatoes or cut larger ones into equal bites for even roasting
• Broth boost: add 2 tbsp broth to the oil mixture for added depth without overly softening the exterior
• Cheese choice: goat cheese adds tanginess; Parmesan works well if you’re out of feta
• Make it spicy: add a pinch of crushed red pepper or chili flakes to the seasoning blend
• Prep ahead: toss and refrigerate potatoes up to 2 hours ahead, then bake when ready

Variations to Try

• Roasted veggies: add chunks of zucchini, bell peppers, or cauliflower in the last 20 minutes for a complete sheet-pan meal
• Garlic-infused: swap minced garlic for ¼ tsp garlic powder for a cleaner texture
• Lemon zest swap: turn the zest into lemon oil by steeping over warm oil—drizzle post-roast
• Vegan option: skip broth, toss in a tsp of nutritional yeast, and finish with dairy-free feta

Pairing & Serving Ideas

• Serve alongside grilled chicken, fish, lamb chops, or as part of a mezze platter with tzatziki
• Great with bright green salads—think arugula, cucumber, or Greek village-style salad
• For a casual meal, pair with gyros, halloumi, and pita to create a Mediterranean feast

Storage & Reheating

• Store cooled leftovers in an airtight container up to 4 days in the fridge
• Reheat on a baking sheet at 375°F until warmed and re-crisped (about 10 minutes)
• Freeze baked potatoes flat on a tray, then transfer to a freezer bag; reheat straight from frozen with sauce or broth