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Greek Feta Roast Potatoes Recipe
Marigold Voss

Greek Feta Roast Potatoes Recipe

Crispy roasted potatoes tossed with olive oil, garlic, and Greek herbs, then finished with creamy feta cheese and fresh lemon. A flavorful Mediterranean side dish that pairs perfectly with any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 People
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs Potatoes baby or Yukon gold, halved
  • 3 tbsp Olive oil extra virgin
  • 3 cloves Garlic minced
  • 1 tsp Dried oregano Greek-style
  • ½ tsp Paprika smoked preferred
  • ½ tsp Black pepper to taste
  • ¾ tsp Salt adjust as needed
  • ½ cup Feta cheese crumbled
  • 1 tbsp Lemon juice fresh
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Baking tray Large
  • 1 Mixing bowl For tossing potatoes
  • 1 Knife Sharp
  • 1 Cutting board Prep
  • 1 OvenOven Preheated

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and halve the potatoes and place them in a mixing bowl.
  3. Add olive oil, garlic, oregano, paprika, salt, and black pepper.
  4. Toss potatoes until evenly coated.
  5. Spread potatoes in a single layer on a baking tray.
  6. Roast for 40 minutes, turning halfway, until golden and crispy.
  7. Remove from oven and sprinkle crumbled feta over hot potatoes.
  8. Drizzle with fresh lemon juice.
  9. Garnish with chopped parsley and serve warm.

Video

Notes

  • For extra crispiness, soak potatoes in cold water for 30 minutes before roasting.
  • Add olives or red onion for extra Greek flavor.
  • Best served fresh and hot.
  • Leftovers can be reheated in the oven or air fryer.