Hey y'all! If you're hunting for a super-tasty side dish to wow your family or guests, these Greek Feta Roast Potatoes are a game changer. Imagine golden, crispy potato wedges tossed with tangy feta cheese and fragrant Mediterranean herbs—it's comfort food with a zesty kick! Whether it's for a Sunday roast, a potluck, or a casual weeknight dinner, these potatoes are always a hit. Let's get cooking!
Why You’ll Love This
- Bold Flavors: Greek feta and herbs bring each bite to life.
- Super Crispy Texture: Roasted at high heat for maximum crunchiness outside and fluffiness inside.
- Versatile Side: Perfect with chicken, lamb, seafood, or vegetarian mains.
- Easy to Make: Simple prep and oven time—minimal fuss for maximum wow!
- Crowd Pleaser: A guaranteed favorite for dinner parties or family meals.
Ingredients
- 2 lbs (900g) Yukon Gold or Russet potatoes, scrubbed and cut into wedges
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 large garlic cloves, minced
- Juice & zest of 1 lemon
- Salt and black pepper, to taste
- 4 oz (115g) feta cheese, crumbled
- 2 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Scrub and cut potatoes into evenly sized wedges for consistent roasting.
- Season: In a large bowl, toss the potato wedges with olive oil, dried oregano, dried thyme, smoked paprika, minced garlic, lemon juice, lemon zest, salt, and pepper until well coated.
- Roast: Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway, until golden brown and crispy.
- Add Feta & Finish: Remove the tray from the oven. Scatter the crumbled feta cheese evenly over the hot potatoes, then sprinkle with fresh parsley. Return to the oven for an additional 5 minutes to let the feta warm and soften.
- Serve: Transfer to a serving platter, garnish with extra parsley and an extra squeeze of lemon if desired. Serve immediately while crispy and warm.
Notes
- For extra-crispy wedges, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before seasoning.
- Don't overcrowd the baking tray, or your potatoes may steam instead of crisp up.
- Try using a mix of Yukon Gold and russet potatoes for the best balance of creamy and crispy textures.
Variations
- Lemon & Dill: Swap parsley for fresh dill for a brighter, tangier twist.
- Spicy Kick: Add ½ teaspoon of red chili flakes before roasting.
- Vegan Option: Replace feta with vegan feta or a sprinkle of nutritional yeast.
Required Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Knife and cutting board
- Zester or grater
Storage Instructions
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot oven (400°F/200°C) for 10-15 minutes to restore crispiness.
- Not recommended for freezing as the texture may become mushy.
Suggested Pairings & Serving Recommendations
- Serve alongside roast chicken, grilled lamb, or seared salmon.
- Pair with a fresh Greek salad for a Mediterranean feast.
- Great as a base for a hearty vegetarian bowl—top with tzatziki and kalamata olives.
Pro Tips
- Cut potato wedges uniformly to ensure even cooking and crispiness.
- Always use freshly squeezed lemon juice and fresh herbs for the brightest flavors.
- Allow potatoes to roast undisturbed for the first 20 minutes—this gives them the best crust.
FAQ
Can I make these Greek Feta Roast Potatoes ahead of time?
You can prep and season the potatoes up to 24 hours in advance, but for best results, roast them just before serving so they stay crispy.
Is it okay to leave the potato skins on?
Absolutely! The skins add lovely texture and extra nutrients. Just be sure to scrub them well before cutting.
What feta is best for this recipe?
Use a good-quality Greek-style feta for the saltiest, creamiest finish—but any feta you love will work!
Ingredients
- 2 lbs (900g) Yukon Gold or Russet potatoes, scrubbed and cut into wedges
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 large garlic cloves, minced
- Juice & zest of 1 lemon
- Salt and black pepper, to taste
- 4 oz (115g) feta cheese, crumbled
- 2 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
-
1Prep the Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Scrub and cut potatoes into evenly sized wedges for consistent roasting.
-
2Season: In a large bowl, toss the potato wedges with olive oil, dried oregano, dried thyme, smoked paprika, minced garlic, lemon juice, lemon zest, salt, and pepper until well coated.
-
3Roast: Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway, until golden brown and crispy.
-
4Add Feta & Finish: Remove the tray from the oven. Scatter the crumbled feta cheese evenly over the hot potatoes, then sprinkle with fresh parsley. Return to the oven for an additional 5 minutes to let the feta warm and soften.
-
5Serve: Transfer to a serving platter, garnish with extra parsley and an extra squeeze of lemon if desired. Serve immediately while crispy and warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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