Golden roasted potatoes tossed with oregano, garlic, lemon, and creamy crumbles of feta—this is the Greek side dish your dinner table has been craving.
🇬🇷 A Taste of Greece, Right from Your Oven
There’s something so comforting about a tray of roasted potatoes—especially when they’re kissed with garlic, lemon, and olive oil. But add in crumbled feta, dried oregano, and a squeeze of citrus, and suddenly you’re transported straight to a sun-drenched taverna in Santorini.
The first time I made these Greek Feta Roast Potatoes, it was for a Sunday family dinner. I had a bunch of herbs to use up and a block of feta that was begging for attention. After pulling them from the oven—crispy edges, melty cheese, and all—the silence at the table said it all. Just pure, delicious focus on every bite.
Now they’ve become a go-to side when I want to serve something easy, satisfying, and just a little extra special.
🌿 Key Ingredients (and Why They Work)
Potatoes
The star of the dish! Waxy potatoes like Yukon Gold or red potatoes hold their shape well and get crispy on the outside while staying tender inside.
Olive Oil
Extra virgin olive oil is essential in Greek cuisine. It helps the potatoes roast evenly and adds a peppery, fruity depth.
Garlic
Adds a savory punch and deepens in flavor as it roasts. Use fresh minced garlic for the best impact.
Lemon Juice & Zest
Brightens up the whole dish and balances the richness of the potatoes and feta. Zest first before juicing!
Dried Oregano
Classic Greek herb that pairs beautifully with potatoes and feta. It infuses every bite with warmth and earthiness.
Feta Cheese
Salty, tangy, and creamy—feta melts slightly over the hot potatoes, making every bite luxurious.
Optional: Fresh Parsley or Dill
A pop of green for garnish and fresh flavor. Parsley keeps it classic; dill gives it a fresh twist.
🔪 Step-by-Step Instructions
- Prep Your Oven & Potatoes
Preheat your oven to 425°F (220°C). Wash and cut potatoes into wedges or chunks. Uniform size helps them cook evenly. - Toss with Olive Oil and Seasonings
Place potatoes on a baking sheet. Drizzle with olive oil, then sprinkle with garlic, lemon zest, oregano, salt, and pepper. Toss until well coated. - Roast Until Crispy
Roast in the oven for 35–40 minutes, flipping halfway through. The edges should be golden brown and crispy. - Add Lemon Juice and Crumbled Feta
Once the potatoes are out of the oven, immediately drizzle with lemon juice and toss gently. Sprinkle crumbled feta on top while still hot so it melts slightly. - Garnish and Serve
Transfer to a serving platter. Finish with a handful of chopped fresh parsley or dill and a final drizzle of olive oil, if desired.
🍽 Serving Suggestions
- Perfect Side Dish: These Greek potatoes pair beautifully with grilled chicken, lamb skewers, or baked salmon.
- Make it a Mezze: Serve alongside hummus, olives, tzatziki, and warm pita bread.
- Add Texture: Top with toasted pine nuts or crispy shallots for an elevated twist.
- Wine Pairing: A chilled glass of Sauvignon Blanc or Greek Assyrtiko balances the tangy feta and herbs.
❄️ Storage & Reheating Tips
Refrigeration
- Store leftover potatoes in an airtight container in the fridge for up to 3 days.
- Reheat in a 400°F oven or air fryer for 5–10 minutes until crisp again.
Freezing
- Not recommended—roasted potatoes tend to lose their texture after freezing and reheating.
Pro Tip: Refresh leftover potatoes with a quick blast in the air fryer and a new crumble of feta before serving.
✨ Final Thoughts
These Greek Feta Roast Potatoes are rustic, flavorful, and surprisingly simple to prepare. They’re the kind of dish that makes your kitchen smell amazing and your table feel like a celebration—even on a regular Tuesday night.
With their crispy texture, creamy feta, and herby brightness, they’re more than a side—they’re a conversation starter.
Have you tried them yet? Leave a comment below and tell me how you served them—or if you added your own twist
Print
Greek Feta Roast Potatoes – Crispy, Herby, and Bursting with Mediterranean Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy roasted potatoes tossed with lemon, garlic, oregano, and melty feta—a bold Mediterranean twist on a comfort classic.
Ingredients
2 lbs potatoes (Yukon Gold or red), cut into chunks
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 lemon (zest + juice)
Salt and pepper, to taste
1/2 cup crumbled feta
Optional: fresh parsley or dill for garnish
Instructions
Preheat oven to 425°F. Toss potatoes with oil, garlic, oregano, lemon zest, salt & pepper.
Roast for 35–40 minutes, flipping halfway, until golden and crisp.
Drizzle with lemon juice and toss gently.
Top with crumbled feta and fresh herbs. Serve hot!
Nutrition
- Serving Size: 4 servings
- Calories: 280
- Carbohydrates: 30g
❓ FAQ: Greek Feta Roast Potatoes
Can I use fresh oregano instead of dried?
Yes! Fresh oregano gives a more subtle flavor. Use about 3x the amount of dried.
What’s the best feta to use?
Greek block feta in brine has the best texture and flavor. Avoid pre-crumbled feta if possible—it’s drier and less flavorful.
Can I make this vegan?
Yes! Use a vegan feta alternative or omit the cheese and toss with kalamata olives instead for that briny kick.
Can I prep this ahead?
You can parboil or pre-chop the potatoes earlier in the day, but roast and assemble just before serving for best texture.