Greek Lemon Feta Roasted Potatoes
These crispy, lemony roasted potatoes topped with feta are the perfect side dish that can elevate any meal with their tangy flavor and satisfying crunch.
Ingredients
Main Ingredients
- 2 pounds yellow or gold potatoes (baby or regular) Avoid giant baking potatoes.
- 3 tablespoons olive oil Extra olive oil for finishing.
- 1 teaspoon kosher salt Start with lower amount, taste later.
- ½ teaspoon black pepper
- 3 cloves garlic, minced or grated
- 1 large lemon, zested
- 1 large lemon, juiced Or 1½ small ones.
- ½ cup crumbled feta cheese Opt for block style for more flavor.
- 2 tablespoons chopped fresh parsley (or dill) Both can be used.
- ½ teaspoon dried oregano
- pinch red pepper flakes Optional.
Instructions
Preparation
- Preheat your oven to 425°F and drag out your biggest sheet pan.
- Cut the potatoes into chunky wedges or thick half-moons.
- Toss potatoes on the pan with olive oil, salt, pepper, garlic, and oregano. Coat thoroughly.
- Flip them cut-side down to maximize flat surfaces contacting the pan.
- Roast for 25-30 minutes until bottoms are golden. Flip if necessary.
- Continue roasting for another 10-15 minutes until crispy-edged.
- Immediately sprinkle lemon zest and juice over the hot potatoes and toss.
- Scatter feta, parsley, red pepper flakes, and drizzle with extra olive oil.
- Taste and adjust salt and lemon as needed.
Notes
Roasting the potatoes at high heat and finishing with lemon and feta creates a delicious contrast of flavors and textures. Perfect for pairing with grilled chicken or salmon.