Greek Feta Roast Potatoes – The Perfect Side Dish

Crispy on the outside, fluffy on the inside, and bursting with bold Mediterranean flavor, Greek feta roast potatoes are an irresistible side dish that elevates any meal. Roasted with olive oil, oregano, lemon, and garlic, then finished with crumbled feta cheese, these potatoes are both rustic and vibrant—a delicious balance of comfort and brightness.

Inspired by traditional Greek tavern fare, this dish pairs beautifully with grilled meats, fish, or vegetable mains. The tang of the feta, the warmth of garlic, and the citrusy lift from lemon juice make each bite deeply satisfying. Whether you’re hosting a dinner party or just need something special to go with a weeknight meal, this side dish adds flavor and flair without extra fuss.

Ingredients Overview

Each ingredient in this recipe contributes to its bold flavor and perfect texture. Here’s how to choose the best ones and make easy substitutions.

Potatoes

• Yukon Gold or baby potatoes are ideal. They roast beautifully, with a creamy interior and crisp exterior.

• You can also use red potatoes or peeled russets—just make sure to cut them into even-sized chunks for uniform cooking.

Olive Oil

• Extra-virgin olive oil adds rich Mediterranean flavor and helps create crispy edges during roasting.

• For best results, coat the potatoes thoroughly before baking.

Garlic

• Fresh minced garlic is traditional and adds wonderful aroma.

• You can also use garlic powder if you’re in a pinch, but fresh gives the best punch.

Lemon Juice

• Fresh lemon juice brightens the dish and balances the richness of the oil and feta.

• Lemon zest can be added for extra citrus aroma.

Dried Oregano

• This herb is essential to that classic Greek flavor. Its earthy, slightly peppery profile works beautifully with potatoes and cheese.

• You can also sprinkle with fresh oregano or parsley just before serving.

Feta Cheese

• Greek feta, crumbled over the hot roasted potatoes, adds salty, tangy richness.

• Use sheep’s milk feta for a more traditional and authentic taste.

• For a milder version, try a cow’s milk feta or even goat cheese.

Optional Add-Ins

• Red onion slices or Kalamata olives can be added before roasting for extra flavor.

• A handful of chopped fresh parsley finishes the dish with a pop of green.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Potatoes

• Preheat your oven to 425°F (220°C).

• Scrub 2 lbs of potatoes and cut them into chunks or thick wedges (about 1½ inches wide).

• Pat them dry with a paper towel for extra crispiness.

2. Season and Toss

In a large bowl, combine:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 3 garlic cloves, minced

• 1½ teaspoons dried oregano

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Toss the potatoes in the mixture until well coated.

3. Roast Until Golden and Crisp

• Spread the potatoes out in a single layer on a parchment-lined baking sheet.

• Roast for 25 minutes, then use a spatula to flip them.

• Continue roasting for another 20–25 minutes, or until deeply golden and crisp at the edges.

4. Add Feta and Finish

• Remove from the oven and immediately sprinkle 3/4 cup crumbled feta over the hot potatoes.

• Let it soften slightly from the residual heat.

• Optionally, drizzle with a bit more lemon juice and garnish with chopped fresh parsley or dill.

Tips, Variations & Substitutions

• Make it spicy: Add a pinch of chili flakes or smoked paprika to the seasoning mix.

• Add veggies: Roast with chunks of bell pepper, red onion, or zucchini for a complete side.

• Use different cheeses: Try crumbled goat cheese or a vegan feta substitute if needed.

• Crispier finish: Roast on a metal baking sheet without parchment for a crisper bottom crust.

• Use a cast iron skillet: For next-level texture, roast in a preheated cast iron pan.

Greek-Style Variations

• Ladolemono version: Drizzle with a lemon-olive oil-garlic dressing after baking for even more brightness.

• With Kalamata olives: Toss in olives halfway through baking for a briny, bold contrast.

Serving Ideas & Occasions

These Greek feta roast potatoes are a versatile side dish that fits beautifully into a variety of meals. Serve them with:

• Grilled lamb chops or souvlaki

• Roasted chicken or lemon garlic chicken thighs

• Baked fish or shrimp skewers

• Stuffed peppers or eggplant for a vegetarian spread

They’re also ideal for:

• Summer cookouts and BBQs

• Holiday buffets

• Mediterranean-themed dinner nights

• Meze platters alongside hummus, tzatziki, and pita

The lemony, herby flavor cuts through rich mains and balances grilled dishes beautifully.

Nutritional & Health Notes

Greek feta roast potatoes are naturally gluten-free and vegetarian. They offer:

• Complex carbs: From the potatoes, for sustained energy.

• Healthy fats: Thanks to olive oil and feta.

• Protein and calcium: From the feta cheese.

To make the dish lighter:

• Use less oil (about 2 tablespoons) or opt for a light feta.

• Increase the lemon juice and fresh herbs to add flavor without calories.

• For extra fiber, leave the potato skins on.

This dish can also be part of a Mediterranean-style diet when paired with lean protein and vegetables.

FAQs

Q1: Can I use pre-cooked or leftover potatoes?

A1: Yes. If you have boiled or roasted potatoes, simply toss them with the seasoning and roast for a shorter time (15–20 minutes) to crisp them up.

Q2: Can I make this dish ahead of time?

A2: You can roast the potatoes ahead and reheat them in a hot oven for 10 minutes before serving. Add the feta just before serving to maintain its texture.

Q3: What type of feta is best?

A3: Greek sheep’s milk feta is traditional—it’s tangy, crumbly, and melts slightly over hot potatoes. Avoid feta that’s too soft or packed in excess brine.

Q4: How do I keep the potatoes from sticking?

A4: Use parchment paper or a well-oiled baking tray. Make sure the potatoes are spaced out and not overcrowded to allow even roasting.

Q5: Can I add lemon zest?

A5: Absolutely! Lemon zest adds a fresh, citrusy aroma and complements the juice nicely. Add it either to the marinade or sprinkle on top just before serving.

Q6: Are these potatoes spicy?

A6: Not by default. However, you can easily add chili flakes or cayenne pepper to introduce heat if you prefer a spicier flavor profile.

Q7: Can I use dried parsley instead of fresh?

A7: You can, but fresh parsley adds a more vibrant flavor and visual appeal. If using dried parsley, add only a small amount and consider pairing it with fresh lemon juice for brightness.

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