Go Back

Greek Feta Roast Potatoes

Greek feta roast potatoes are wedge-style Yukon gold potatoes roasted until crisp and golden, then finished with crumbled feta and fresh herbs. The lemon-oregano garlic pan juices absorb as the edges caramelize for a tangy, savory side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes cut into wedges
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Finish
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat the oven to 425F. Set a sheet pan in the oven while it heats so the potatoes start crisping as soon as they hit the pan.
  2. Toss the potato wedges with olive oil, lemon juice, chicken broth, garlic, oregano, salt, and black pepper in a roasting pan. Make sure the wedges are evenly coated.
  3. Spread the potatoes in a single layer on the hot sheet pan. Leave space between wedges so they roast instead of steam.
  4. Roast for 45-50 minutes, flipping halfway through, until the liquid is absorbed and the edges are crispy and golden. Visual cue: browned edges and dry, glossy pan juices around the potatoes.
Serve
  1. Top the hot potatoes with crumbled feta and fresh dill or parsley. Let it sit for 1-2 minutes so the feta softens slightly, then serve hot.

Notes

For extra crisp edges, use a hot sheet pan and avoid overcrowding. Store leftovers in the fridge up to 3 days and reheat on a sheet pan at 425F until hot and re-crisping, about 10-15 minutes. Freezing isn’t ideal because the potato texture softens after thawing. For a dairy swap, use a crumbly dairy-free feta style substitute in the same amount.