Crispy Greek Feta Roast Potatoes – A Mediterranean Family Favorite
Golden roasted potatoes tossed in olive oil, lemon, garlic, and oregano—topped with creamy feta cheese for a classic Greek side dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
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2½ lbs Yukon Gold or red potatoes, cut into chunks
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⅓ cup extra virgin olive oil
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Juice and zest of 1 lemon
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3 garlic cloves, crushed
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1 tsp dried Greek oregano
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1 tsp sea salt
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½ tsp black pepper
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¾ cup crumbled feta cheese
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Optional: chopped parsley, extra lemon zest
Instructions
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Preheat oven to 425°F (220°C).
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Boil potatoes in salted water for 7–8 minutes until just tender. Drain and let steam off.
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Mix olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a large bowl.
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Toss potatoes in the marinade until well coated.
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Spread on a parchment-lined tray in a single layer.
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Roast for 25 minutes, flip, and roast 15–20 more minutes until golden.
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Sprinkle feta over potatoes and return to oven for 5 minutes.
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Garnish with parsley and extra lemon zest if desired.
Notes
Serve hot. To make ahead, store roasted potatoes and reheat before adding feta. Vegan version: omit or substitute with plant-based feta.