If you’re looking for a dish that bursts with sunshine flavors and irresistible texture, this Greek Lemon Roasted Potatoes with Feta Recipe is exactly what you need on your dinner table. Picture golden, crispy-on-the-outside, tender-on-the-inside potatoes drenched in tangy lemon and oregano, finished with creamy crumbles of salty feta that melt into every bite. It’s a vibrant, soulful side that brings the warmth of the Mediterranean kitchen right into your home, guaranteed to brighten up any meal and satisfy everyone at your table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — every ingredient plays a star role in creating those iconic flavors and perfect textures. From the bright lemon juice that awakens your taste buds to the rich olive oil that crisps the potatoes just right, these essentials come together effortlessly.
- Low-sodium chicken broth: Adds a savory depth without overpowering the lemony brightness.
- Olive oil: The golden elixir that helps achieve that irresistible crispy exterior on the potatoes.
- Freshly squeezed lemon juice: From about 4 lemons, this brings the vibrant tartness that defines this dish.
- Kosher salt: Enhances every flavor while seasoning the potatoes evenly.
- Dried oregano: Infuses earthy, herbal notes reminiscent of traditional Greek cooking.
- Yukon Gold potatoes: Large potatoes cut into wedges, perfect for roasting tender and creamy inside.
- Fresh oregano: Chopped and added at the end for a burst of fresh herbal aroma.
- Crumbled feta cheese: The final flourish that adds a salty, tangy creaminess to each bite.
How to Make Greek Lemon Roasted Potatoes with Feta Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 450°F. This high temperature is key to getting those potatoes perfectly crisp on the outside while keeping them wonderfully soft inside.
Step 2: Whisk Together the Delicious Marinade
In a medium bowl or liquid measuring cup, whisk together the chicken broth, olive oil, freshly squeezed lemon juice, kosher salt, and dried oregano until well combined. This simple mixture is where all the magic begins, giving your potatoes that classic Greek flavor profile.
Step 3: Coat the Potatoes
Place your cut Yukon Gold potatoes onto a rimmed baking sheet. Pour the marinade over the potatoes and toss everything together so each piece is thoroughly coated. This step ensures all those wedges soak up the delicious seasoning, setting the stage for intense flavor during roasting.
Step 4: Roast to Perfection
Roast the potatoes for 30 minutes, then toss them around to promote even browning. Continue roasting for another 30 minutes or until they’re tender through and beautifully golden. If they’re not quite crispy enough, a quick 2 to 3-minute broil will do the trick.
Step 5: Finish With Fresh Oregano and Feta
Once out of the oven, toss the potatoes with freshly chopped oregano while they’re still warm to let the herb’s fragrance bloom. Finally, transfer the potatoes to your favorite serving dish and sprinkle with crumbled feta cheese. The feta adds a delightful salty contrast that makes this Greek Lemon Roasted Potatoes with Feta Recipe truly unforgettable.
How to Serve Greek Lemon Roasted Potatoes with Feta Recipe
Garnishes
Fresh herbs like parsley or extra oregano work beautifully as garnishes, adding a vivid green pop and gentle freshness. A light drizzle of good-quality extra virgin olive oil or a squeeze of extra lemon juice also elevates the dish just before serving.
Side Dishes
These potatoes make an amazing companion for Greek mains like grilled lamb chops, lemon herb chicken, or even a simple Greek salad. Their bright, roasted flavors complement meats and veggies alike, making any meal feel special.
Creative Ways to Present
For a fun twist, serve these potatoes family-style in a rustic baking dish topped with feta and herbs, letting everyone dig in. Or plate them alongside a dollop of tzatziki or hummus for a Mediterranean-inspired feast. They also shine as part of a mezze spread where guests can pick and choose their favorites.
Make Ahead and Storage
Storing Leftovers
Leftover Greek lemon roasted potatoes with feta keep wonderfully in an airtight container in the refrigerator for up to 3 days. Their flavors actually deepen overnight, making them just as tasty, if not more so, the next day.
Freezing
While you can freeze cooked roasted potatoes, they tend to lose some crispness after thawing. If you choose to freeze, place them in a freezer-safe container and consume within 1 month for best quality.
Reheating
To reheat leftovers, spread the potatoes on a baking sheet and warm them in a 375°F oven for about 10-15 minutes until heated through and re-crisped. Avoid microwaving if possible, as it can make the potatoes soggy.
FAQs
Can I use a different type of potato for this Greek Lemon Roasted Potatoes with Feta Recipe?
Absolutely! While Yukon Gold potatoes are perfect for their buttery texture, you can also use red potatoes or russets, though cooking times might vary slightly.
Is it possible to make this vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and you’ll still have all the bold flavors without any meat products.
Can I prepare the potatoes ahead of time?
You can toss the cut potatoes in the lemon and herb mixture a few hours before roasting and refrigerate. Just bring them to room temperature before baking for more even cooking.
What if I don’t have fresh oregano for finishing?
Fresh oregano really elevates the dish, but fresh parsley or thyme are good substitutes, or you can use a bit more dried oregano added before roasting.
How do I make the potatoes extra crispy?
Make sure not to overcrowd the baking sheet so the potatoes roast evenly. Also, using a generous amount of olive oil and broiling for a couple of minutes at the end helps achieve that perfect crispness.
Final Thoughts
This Greek Lemon Roasted Potatoes with Feta Recipe is a true gem in my kitchen arsenal — it’s simple, elegant, and endlessly satisfying. Whether you’re hosting a dinner or just craving something bright and comforting, these potatoes deliver every time. Give it a try and let those tangy, herby, and cheesy flavors transport you straight to the Mediterranean countryside.
Print
Greek Lemon Roasted Potatoes with Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Description
These Greek Potatoes are a delicious and vibrant side dish featuring roasted Yukon Gold potatoes tossed in a tangy blend of lemon juice, olive oil, chicken broth, and oregano, then topped with fresh oregano and crumbled feta cheese for an authentic Mediterranean flavor.
Ingredients
Liquid Mixture
- ½ cup low-sodium chicken broth
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (from 4 lemons)
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
Potatoes and Toppings
- 3 pounds large Yukon Gold potatoes, cut into 6–8 wedges each
- 1 tablespoon roughly chopped fresh oregano
- ½ cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for roasting the potatoes to golden perfection.
- Mix Marinade: In a 2-cup liquid measuring cup or medium bowl, whisk together the low-sodium chicken broth, olive oil, freshly squeezed lemon juice, kosher salt, and dried oregano until combined.
- Toss Potatoes: Place the cut Yukon Gold potato wedges onto a rimmed sheet pan. Pour the chicken broth marinade evenly over the potatoes and gently toss to coat all the wedges thoroughly.
- Roast Potatoes: Roast the potatoes in the preheated oven for 30 minutes. Then, remove the pan, toss the potatoes to promote even cooking, and return them to roast for an additional 30 minutes or until they are tender and golden brown. If the potatoes are not sufficiently browned after 60 minutes, broil them for 2-3 minutes to get a crispy finish.
- Add Fresh Herbs and Feta: Once roasted, remove the potatoes from the oven and immediately toss them with the roughly chopped fresh oregano so it wilts slightly from the residual heat. Transfer the potatoes to a serving platter and sprinkle generously with crumbled feta cheese before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to crisp well in the oven.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- For extra crispiness, cut potatoes into smaller wedges.
- Broiling at the end is optional but adds a nice crisp and color to the potatoes.
- Fresh oregano can be substituted with fresh thyme or rosemary if desired.
