I absolutely love this Greek Roast Potatoes with Lemon and Feta Recipe because it transforms simple potatoes into a zesty, herb-filled side that feels both comforting and vibrant. The way the lemon roasts alongside the potatoes gives this dish a beautiful brightness that s not overly sour but just right to wake up your taste buds. You ll find this recipe works perfectly for both weeknight dinners and when you want to impress guests with minimal fuss.
When I first tried this recipe, I was amazed at how crispy and golden the potatoes get on the outside while staying tender inside. Tossed with fresh herbs and creamy feta at the end, it s like a little celebration on your plate every time. Once you try this Greek Roast Potatoes with Lemon and Feta Recipe, I bet it ll become your go-to whenever you want something both easy and special.
Why You’ll Love This Recipe
- Bright, Zesty Flavor: Lemon roasted with potatoes gives a fresh, tangy taste that feels unique and refreshing.
- Perfectly Crispy Yet Tender: The roasting method ensures potatoes get golden and crispy outside, soft and fluffy inside every time.
- Easy to Customize: Fresh herbs and feta add layers of flavor, and you can swap or add your favorite herbs easily.
- Great For Any Occasion: Whether a casual dinner or a festive meal, this dish adapts beautifully.
Ingredients You’ll Need
The beauty of this recipe comes from simple ingredients that shine when combined-fresh lemons, fragrant herbs, creamy feta, and robust olive oil all work harmoniously. When shopping, try to get good quality feta and the freshest herbs you can find for the best flavor.
- Yukon gold potatoes: These have a creamy texture that crisps up beautifully without falling apart.
- Olive oil: Use extra virgin for the best flavor and to help the potatoes get golden and crispy.
- Lemons: You ll need one for zest and juice, and another to roast whole-this adds depth.
- Garlic: Minced fresh garlic brings warmth and a subtle pungency that pairs amazingly with lemon.
- Dried oregano: This classic Greek herb adds that iconic Mediterranean aroma.
- Fresh herbs (basil, oregano, parsley, thyme): Use a mix for complexity and freshness-at least two kinds make it really pop.
- Feta cheese: Crumbled feta adds a creamy, salty finish that’s just irresistible.
Variations
I love how versatile this Greek Roast Potatoes with Lemon and Feta Recipe is, so I often play around with the herbs or add extras like olives or capers for a briny twist. Feel free to make it your own-you can even swap out feta for goat cheese if you prefer a creamier texture.
- Herb Mix: One time I tried fresh dill instead of thyme and it gave a bright, almost tangy freshness that was a surprise hit with my family.
- Seasonal Twist: In winter, I add a pinch of smoked paprika to warm things up-so cozy!
- Dairy-Free Version: Skip the feta and add toasted pine nuts or sliced almonds for crunch.
How to Make Greek Roast Potatoes with Lemon and Feta Recipe
Step 1: Prep the Potatoes and Lemon Mixture
Start by preheating your oven to 400ºF. Quarter the Yukon gold potatoes so they roast evenly and soak up all that lemony goodness. In a small bowl, whisk together olive oil, the zest and juice of one lemon, and dried oregano. Toss your potatoes well in this mixture, then season generously with salt and pepper. Don t skip this part – it s where the flavor really starts to build.
Step 2: Preparing for Roasting
Cut the second lemon in half and include the halves whole with your potatoes, tossing everything together with the minced garlic. This roasted lemon imparts a gentle, sweet citrus aroma that s different from freshly squeezed juice. Spread the potatoes evenly on a roasting pan-giving them room helps crisping-and roast for about 30-40 minutes. You ll know they re ready when outside edges turn beautifully golden and crispy, while the inside is soft and fragrant.
Step 3: Make the Herb-Feta Drizzle
While the potatoes roast, chop your fresh herbs (I like using a combo of basil, oregano, parsley, and thyme). Mix them with some olive oil and crumble the feta cheese right in so it marinates and melds with the herbs. This adds a luscious, creamy topping that’ll finish the potatoes perfectly.
Step 4: Serve and Enjoy!
Once the potatoes come out of the oven, transfer them to a serving dish. Drizzle with your herb and feta mixture, and if you re feeling fancy, sprinkle extra fresh herbs on top. You ll love how the feta softens slightly but still keeps that pleasant tang. Grab your fork and dive in!
Pro Tips for Making Greek Roast Potatoes with Lemon and Feta Recipe
- Don t Skip the Roasted Lemon: Roasting the lemon halves whole adds a sweet depth you simply don t get from just juice – it s a game changer.
- Use Yukon Gold Potatoes: Their creamy texture inside contrasts perfectly with the crispy outside-Russets don t perform the same here.
- Give Space on the Pan: Overcrowding steams the potatoes instead of roasting them crisp, so spread them out for the best results.
- Add Feta Last: Adding feta at the end preserves its texture and flavor – melting it too early can turn it oily.
How to Serve Greek Roast Potatoes with Lemon and Feta Recipe
Garnishes
I usually garnish with some extra fresh parsley or oregano for an extra hit of green freshness and a sprinkle of cracked black pepper. Sometimes, I toss on a few kalamata olives or a little sprinkle of smoked paprika for color and a slight smoky flavor. These simple touches make the dish pop visually and flavor-wise.
Side Dishes
This dish pairs beautifully with grilled chicken or lamb, a fresh Greek salad, or even tzatziki on the side for a creamy contrast. I often serve it alongside roasted vegetables or a simple cucumber and tomato salad for a balanced Mediterranean meal.
Creative Ways to Present
For dinner parties, I like to serve these potatoes in a rustic, deep ceramic bowl with a little extra crumbled feta on top and a sprig of fresh herbs placed just so. Drizzling with a little cold olive oil just before serving adds a glossy finish. It s simple but always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover Greek Roast Potatoes with Lemon and Feta in an airtight container in the fridge, and they usually keep beautifully for 3-4 days. The lemon flavor tends to mellow but stays delicious. Just remember to add the feta fresh if you plan to store them plain, or keep the feta drizzle separate until serving.
Freezing
Freezing roasted potatoes isn t my favorite because they can get mushy when thawed, but if you need to, flash freeze first on a baking sheet and then transfer to a freezer bag. Thaw in the fridge overnight and re-crisp in a hot oven if possible before serving.
Reheating
I find reheating in the oven at 375ºF for about 10-15 minutes restores the crispiness best. Avoid microwaving if you want to keep that lovely roast texture. Adding a sprinkle of fresh herbs or a little extra crumbled feta after reheating freshens it right up.
FAQs
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Can I use other types of potatoes for this recipe?
While Yukon gold potatoes are ideal because they get crispy and stay creamy inside, you can use red potatoes too if that s what you have on hand. Russets might fall apart more easily, so I don t recommend them for this dish.
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Why do I roast the lemon halves whole instead of squeezing their juice directly?
Roasting lemon halves whole adds a subtle sweetness and depth of flavor that’s different from fresh lemon juice. The oils from the lemon peel soften and caramelize, infusing the potatoes with a rounded, aromatic citrus note.
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Is it necessary to use fresh herbs in the recipe?
Fresh herbs add a brightness and layered flavor that dried herbs can t fully replicate in this recipe. However, if you don t have fresh, use two times the amount of dried herbs in the herbed olive oil mix for a decent alternative.
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Can I prepare this recipe ahead of time?
You can prep the potatoes and the lemon-olive oil mixture in advance, but for best results, roast them fresh. You can also mix the herb-feta drizzle ahead and store it refrigerated, but serve it at room temperature for maximum flavor.
Final Thoughts
This Greek Roast Potatoes with Lemon and Feta Recipe holds a special place in my kitchen because it s the perfect mix of easy and elegant. It feels like a small treat without the fuss, and every time I make it, my family can t get enough. I truly hope you ll find as much joy making and eating it as I do-it s a wonderful way to brighten up the humble potato with some Mediterranean magic. Give it a go and let me know what variations you try!
Print
Greek Roast Potatoes with Lemon and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek Roast Potatoes combine crispy Yukon gold potatoes roasted to golden perfection with a bright, fresh lemon flavor and savory feta cheese. Infused with garlic, dried oregano, and a blend of fresh herbs, this dish brings a vibrant Mediterranean flair to a classic side that’s perfect for any meal.
Ingredients
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 Tablespoons olive oil (for potatoes)
- Zest and juice of 1 lemon
- 2 lemons (1 sliced for roasting, 1 zested and juiced as above)
- 1 Tablespoon dried oregano
- 3 cloves garlic, minced
- Sea salt and freshly ground black pepper, to taste
Herb and Feta Topping
- 2 Tablespoons olive oil (for herbs)
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes: Quarter the Yukon gold potatoes evenly. In a small bowl, combine 3 tablespoons of olive oil, lemon zest, juice from one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture until well coated. Season generously with sea salt and pepper.
- Add Lemons and Garlic for Roasting: Cut the second lemon in half and add it along with the minced garlic to the potatoes. Do not squeeze the lemon juice before roasting. This allows the lemon flavor to infuse slowly while roasting.
- Roast Potatoes: Spread the seasoned potatoes, garlic, and lemon halves evenly on a roasting pan or baking sheet. Place in the oven and roast for about 30-40 minutes, until potatoes are tender inside and golden and crispy outside, releasing a fragrant lemon and herb aroma.
- Prepare Herb and Feta Mixture: While the potatoes roast, chop the fresh herbs finely. Mix the herbs with 2 tablespoons of olive oil and add the crumbled feta cheese. Let this mixture marinate to meld flavors.
- Finish and Serve: Once the potatoes are roasted, remove from oven and transfer to a serving dish. Drizzle generously with the marinated herb and feta olive oil, tossing lightly. Add extra fresh herbs on top if desired for garnish.
Notes
- Only use one lemon for zesting and juicing into the potato marinade. The other lemon is used whole, cut in half, and roasted with the potatoes for a more complex flavor.
- You can choose any combination of the fresh herbs listed (Greek basil, oregano, parsley, thyme), but using at least two types will maximize the dish’s freshness and depth.
- Using Yukon gold potatoes is recommended for their creamy texture and ability to crisp up nicely.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
