Name: Greek Feta Roast Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1 ½-inch chunks; ¼ cup extra virgin olive oil; 4 cloves garlic, minced; 1 lemon, zested and juiced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ cup vegetable broth; 4 oz (115g) feta cheese, crumbled; 2 tablespoons fresh parsley, chopped (optional, for garnish)

Hey y'all! Ready to shake up your side dish game? These Greek Feta Roast Potatoes are irresistibly crispy, herby, and loaded with the zesty tang of crumbled feta. Whether you're planning a cozy family dinner or looking for a show-stopping dish to bring to your next potluck, these golden beauties hit the spot every time. Let's get cooking!

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Why You'll Love This

Perfectly crisp on the outside and tender inside for the ultimate bite.
Bursting with Mediterranean flavors from lemon, oregano, and creamy feta.
Simple ingredients and easy prep make it a go-to for busy nights.
Easily pairs with mains from roasts to grilled meats or veggies.
Great for entertaining—these potatoes stay delicious even at room temperature!

Ingredients

2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1 ½-inch chunks
¼ cup extra virgin olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup vegetable broth
4 oz (115g) feta cheese, crumbled
2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1: Prep the Potatoes

Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into even 1 ½-inch chunks for uniform roasting.

Step 2: Toss and Season

In a large mixing bowl, add the potato chunks, olive oil, minced garlic, lemon zest and juice, dried oregano, thyme, salt, and pepper. Toss well until all pieces are evenly coated.

Step 3: Arrange and Add Broth

Spread the seasoned potatoes onto a large baking sheet or roasting pan in a single layer. Pour the vegetable broth around (not over) the potatoes to help them steam and crisp up.

Step 4: Roast to Perfection

Roast for 40-45 minutes, flipping the potatoes halfway, until golden and crisp on the edges but tender inside.

Step 5: Add Feta and Finish

Remove from the oven, sprinkle crumbled feta over the hot potatoes, and return to the oven for another 5 minutes until the feta slightly melts and turns golden.

Step 6: Garnish and Serve

Garnish generously with fresh parsley if desired and serve hot for the best flavor.

Notes

Tossing the potatoes in lemon gives a subtle tang but add more lemon juice after roasting if you love extra zing.
For the crispiest edges, do not overcrowd the baking sheet—use two pans if needed.
Leftover potatoes reheat best in a hot oven or air fryer to restore their crispiness.

Variations

Herb Swap: Use fresh dill or rosemary instead of oregano and thyme for a different aromatic twist.
Spicy Option: Add a pinch of red pepper flakes or smoked paprika during seasoning.
Vegan Twist: Omit feta or use a plant-based feta cheese for a dairy-free version.

Required Equipment

Large mixing bowl
Baking sheet or roasting pan
Sharp knife and cutting board
Potato peeler
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F (200°C) oven, air fryer, or skillet until hot and crispy again.
Freezing is not recommended as it may alter the potato texture.

Suggested Pairings / Serving Recommendations

Serve alongside roast chicken, grilled lamb, or baked fish for a hearty Mediterranean meal.
Pair with a crisp greek salad or tzatziki for a refreshing touch.
Great as a party platter or mezze table addition!

Pro Tips

Use Yukon Gold potatoes for a buttery texture, but Russets will be a bit crisper.
Let the potatoes sit in the lemon-garlic oil for 10 minutes before roasting for deeper flavor.
Crumble feta just before adding to the hot potatoes for maximum melt and flavor infusion.

FAQ

Can I use red potatoes?
Yes! Red potatoes work fine but may be a bit less fluffy inside compared to Yukon Gold or Russet.
Can I make these ahead of time?
Absolutely. Roast the potatoes without the feta, then reheat and add feta just before serving for best results.
Is it necessary to peel the potatoes?
Peeling is optional—leave them unpeeled for extra texture and nutrients, just scrub them well first.