Greek Roast Potatoes Lemon Feta: 1 Dish Wonder?

Dinner time can often feel like a juggling act, especially on busy weeknights. But what if I told you there’s a dish that brings vibrant Mediterranean flavors, effortless cooking, and minimal cleanup all in one go? I stumbled upon the magic of Greek Roast Potatoes with Lemon and Feta a while back, and it quickly became a staple in my kitchen. It’s the kind of recipe that makes you feel like a culinary genius without actually requiring hours of meticulous effort.

Why You’ll Love This Dish

This dish isn’t just about roasting potatoes; it’s about creating a harmonious blend of textures and tastes that truly sings. You’ll adore the Greek Roast Potatoes Lemon Feta because it’s:

• A True One-Dish Wonder: Seriously, everything cooks together in one pan. This means less Fuss, less mess, and more time for you to actually enjoy your evening.
• Bursting with Flavor: The lemon’s zesty brightness cuts through the richness of the potatoes, while the oregano adds that quintessential Greek aroma. And the feta? It gets beautifully creamy and salty, providing an irresistible counterpoint.
• Incredibly Versatile: While fantastic on its own, it also makes a killer side dish for grilled chicken, fish, or lamb.
• Surprisingly Simple: Even if you’re a novice cook, the steps are straightforward and forgiving. It’s hard to mess up perfectly roasted potatoes!
• Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a potluck, or a weekend gathering, these potatoes are always a crowd-plepleaser.

> “I made these Greek Roast Potatoes last night, and my family devoured them! The lemon and feta combination is absolutely divine. It’s officially on our regular rotation!” — A happy home cook.

The Cooking Process Explained

Making these Greek Roast Potatoes with Lemon and Feta is wonderfully uncomplicated. You’ll start by prepping your potatoes, cutting them into even-sized pieces to ensure they cook uniformly. Then, they get tossed in a simple but potent marinade of olive oil, lemon juice, garlic, and dried oregano – the backbone of their Greek flavor. Everything heads into a single baking dish, where the oven does most of the heavy lifting, transforming humble potatoes into golden, crispy perfection. Towards the end, crumbled feta is scattered over the top, melting slightly and becoming beautifully creamy as it finishes baking.

What You’ll Need

Gather these items to bring this delicious dish to life:

• Potatoes: About 2 lbs, preferably Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks. Their waxy texture holds up well to roasting.
• Extra Virgin Olive Oil: About 1/4 cup, for that rich, fruity base.
• Lemons: 2 medium-sized, juiced and one thinly sliced for roasting. The fresh lemon is non-negotiable for authentic Greek flavor!
• Garlic: 4-5 cloves, minced. Don’t be shy with the garlic; it adds so much depth.
• Dried Oregano: 1 tablespoon, preferably Greek oregano, for that aromatic, earthy note.
• Salt & Freshly Ground Black Pepper: To taste, essential for enhancing all the other flavors.
• Feta Cheese: 4 oz, crumbled. Opt for good quality, brined feta for the best tangy flavor and creamy texture.

Directions to Follow

Let’s get this fantastic meal on the table!

1. Preheat Oven & Prep Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, combine the scrubbed and 1-inch chunked potatoes.
2. Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. Toss & Arrange: Pour the marinade over the potatoes and toss thoroughly until every piece is well coated. Transfer the seasoned potatoes to a large baking dish or rimmed baking sheet, spreading them out in a single layer as much as possible.
4. Add Lemon Slices: Scatter the thinly sliced lemon rounds among the potatoes.
5. Roast: Roast for 30 minutes. Then, remove from the oven, give the potatoes a good stir, and return to the oven for another 15-20 minutes, or until the potatoes are tender and golden brown at the edges.
6. Add Feta: Remove the dish from the oven. Sprinkle the crumbled feta cheese evenly over the hot potatoes. Return to the oven for 5-7 minutes, or until the feta is slightly softened and warm.
7. Serve: Remove from the oven, and if desired, garnish with fresh parsley or a sprinkle of additional oregano. Serve immediately.

How to Serve It

These Greek Roast Potatoes Lemon Feta are truly versatile. Here are some of my favorite ways to enjoy them:

• As a Main Event: If you’re looking for a light, delicious vegetarian meal, pair a generous serving of these potatoes with a crisp green salad tossed in a simple vinaigrette.
• Alongside Grilled Meats: They are the ultimate accompaniment to grilled lamb chops, chicken souvlaki, or even grilled fish like salmon or cod.
• Brunch Star: Seriously! Alongside some scrambled eggs and maybe a piece of crusty bread, these make a surprisingly hearty and flavorful brunch.
• Mezze Platter Addition: Include them on a Mediterranean-inspired mezze platter with hummus, olives, pita bread, and tzatziki for a crowd-pleasing spread.
• Garnish Power: A sprinkle of fresh chopped parsley or dill can brighten the dish both visually and aromatically before serving.

Keeping Leftovers Fresh

Should you find yourself with any glorious leftovers (it’s rare, but it happens!), here’s how to store and reheat them:

• Storage: Allow the potatoes to cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 3-4 days. Store the lemon slices separately if you intend to remove them before reheating, as they can become bitter if left on too long.
• Reheating: For best results, reheat the potatoes in the oven. Spread them on a baking sheet and warm at 350°F (175°C) for 10-15 minutes, or until heated through and slightly crispy again. You can also microwave them, but they might lose some of their crispness.

Helpful Cooking Tips

Achieve perfect Greek Roast Potatoes every time with these pro tips:

• Even Cuts are Key: Try to cut your potatoes into pieces of roughly the same size. This ensures they all cook at the same rate, avoiding some being undercooked while others are mushy.
• Don’t Crowd the Pan: Give your potatoes space! If they’re too crowded on the baking dish, they’ll steam instead of roast, leading to pale, soft spuds rather than crispy, golden ones. Use two baking sheets if necessary.
• Hot Oven is Your Friend: A high oven temperature (400°F/200°C) is crucial for developing that beautiful golden crust and tender interior.
• Flip for Evenness: Giving the potatoes a good stir and flip halfway through cooking ensures all sides get that delicious caramelization.
• Fresh Lemon Power: While dried oregano is great, a squeeze of fresh lemon juice right before serving can really elevate the flavors.

Creative Twists

Want to play around with this fantastic base recipe? Try these variations:

• Add More Veggies: Toss in some chopped bell peppers, zucchini, or cherry tomatoes during the last 20 minutes of roasting for extra color and nutrients.
• Spicy Kick: A pinch of red pepper flakes with the initial seasoning will give these potatoes a pleasant heat.
• Herbaceous Boost: Beyond oregano, consider adding fresh rosemary or thyme with the potatoes, or a sprinkle of fresh dill at the end.
• Vegan Version: Skip the feta, or use a plant-based feta alternative for a delicious vegan option.
• Protein Punch: For a more complete meal, add chicken sausage or chickpeas to the pan for the last 20-30 minutes of roasting.

Common Questions

How long does it take to roast potatoes at 400°F (200°C)?

Typically, 1-inch potato chunks will take about 45-55 minutes to roast at 400°F (200°C) until tender and golden, especially when spread out in a single layer.

Can I use different types of potatoes for this recipe?

Yes, while Yukon Gold or red potatoes are recommended for their waxy texture that holds up well, you can use other types. Russets will work, but they might be a bit fluffier and less creamy. Sweet potatoes can also be a delicious twist, though their cooking time might vary slightly.

Is it okay to substitute dried herbs for fresh?

Absolutely! This recipe calls for dried oregano, which is standard for Greek-style potatoes and provides a concentrated flavor. If you prefer to use fresh oregano, you’ll need about three times the amount (e.g., 3 tablespoons of fresh chopped oregano for every 1 tablespoon of dried). Fresh herbs are lovely for garnish too!

Mediterranean Lemon Feta Roasted Potatoes

These Mediterranean Lemon Feta Roasted Potatoes are a delightful side dish, featuring tender potatoes seasoned with lemon, garlic, and herbs, then finished with crumbled feta cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 280 kcal

Equipment

• Oven
• Large bowl
• Baking sheet

Ingredients

  

Main Ingredients

• 2 lbs Yukon Gold or Russet potatoes (about 4-5 medium), scrubbed and cut into 1-inch wedges or chunks
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 2 cloves garlic minced
• 1 tablespoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 4 oz crumbled feta cheese (about 1 cup)

Garnish (Optional)

• Fresh parsley or dill chopped
• Lemon wedges for serving

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Mixing and Roasting

• In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper; whisk until well combined.
• Add the potato wedges to the bowl and toss until they are evenly coated with the lemon-herb mixture.
• Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd them to promote even roasting.
• Roast for 30-40 minutes, flipping halfway through, until the potatoes are tender and golden brown.

Finishing and Serving

• Remove the baking sheet from the oven and immediately sprinkle crumbled feta cheese over the hot potatoes, allowing the residual heat to soften it.
• Transfer the potatoes to a serving dish, garnish with fresh parsley or dill if desired, and serve with extra lemon wedges.

Notes

For crispier potatoes, ensure they are spread in a single layer without overcrowding the baking sheet. If needed, use two baking sheets.