Greek Feta Roast Potatoes – Crispy, Herby & Briny Delicious

Greek Feta Roast Potatoes are a savory, herb-infused twist on traditional roasted potatoes. They’re crispy on the outside, soft and fluffy inside, and finished with a generous sprinkle of tangy crumbled feta cheese. Bursting with Mediterranean flavor, these potatoes are ideal as a side dish for grilled meats, roasted fish, or as part of a mezze platter.

Rooted in classic Greek cuisine, this dish highlights simple, wholesome ingredients like olive oil, garlic, lemon, oregano, and of course, creamy feta. The result is a rustic yet refined side that’s as satisfying as it is easy to prepare.

Ingredients Overview

Each ingredient plays a role in building that signature Greek flavor profile — bold, bright, and deeply savory.

• Yukon Gold or Red Potatoes: Their waxy texture holds up beautifully during roasting, keeping the insides creamy while the edges turn crisp.

• Olive Oil: Use good-quality extra virgin olive oil for rich flavor and proper roasting.

• Garlic: Infuses the oil and potatoes with deep, savory warmth.

• Lemon Juice & Zest: Adds brightness and acidity, balancing the richness of the oil and feta.

• Dried Oregano: A staple in Greek cooking. Earthy and slightly peppery, it’s perfect for seasoning potatoes.

• Feta Cheese: Crumbled over the hot potatoes, it melts slightly and adds briny contrast.

• Salt & Pepper: Essential for seasoning at every stage.

Ingredient Substitutions & Tips

• Potatoes: Baby potatoes or fingerlings also work. Avoid starchy varieties like Russets — they can fall apart.

• Feta: Look for Greek sheep’s milk feta for authenticity. Vegan feta can be used if needed.

• Lemon: Fresh is best. Bottled juice lacks brightness.

• Herbs: Add chopped fresh parsley or dill at the end for color and freshness.

For crispy edges, be sure to dry potatoes thoroughly before roasting and spread them in a single layer on the baking sheet.

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

2. Prep the Potatoes

Wash and scrub 2 pounds of Yukon gold or red potatoes. Cut into quarters or halves depending on size. Pat dry thoroughly with a clean towel.

3. Season

In a large bowl, toss the potatoes with:

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Zest of 1 lemon

• Salt and pepper to taste

Toss until evenly coated.

4. Roast

Spread potatoes in a single layer on the baking sheet, cut side down for maximum browning. Roast for 35–40 minutes, flipping once halfway, until golden and crispy on the edges.

5. Finish with Feta and Lemon

Remove from oven and transfer to a serving bowl. While still hot, drizzle with the juice of ½ lemon and sprinkle with ½ cup crumbled feta cheese. Add a final pinch of oregano and fresh herbs if desired.

Serve warm.

Tips, Variations & Substitutions

• For Extra Crispiness: Parboil the potatoes for 5 minutes before roasting.

• Zesty Upgrade: Add capers or olives for extra punch.

• Meal Prep Friendly: Roast the potatoes ahead and reheat in a hot oven or air fryer to regain crispness.

Flavor Variations

• Spicy Kick: Add a pinch of chili flakes or Aleppo pepper before roasting.

• Smoky Note: Swap oregano for smoked paprika.

• Cheesy Finish: Add a sprinkle of grated kefalotyri or parmesan in addition to feta.

Dietary Options

• Vegan: Use plant-based feta or skip the cheese.

• Low-Carb: Substitute potatoes with roasted cauliflower or turnips.

Serving Ideas & Occasions

Greek Feta Roast Potatoes are versatile and pair beautifully with:

• Grilled lamb, chicken, or fish

• Greek salad, tzatziki, and pita

• Roasted vegetables or braised greens

Perfect for:

• Family dinners

• Holiday side dishes

• Casual mezze-style entertaining

• Mediterranean-themed meals

Their bold flavor and beautiful presentation make them a standout on any table.

Nutritional & Health Notes

These potatoes offer a balance of carbohydrates, healthy fats from olive oil, and a touch of protein and calcium from the feta. They’re hearty yet not heavy.

• Potatoes: Rich in potassium and vitamin C.

• Olive Oil: Provides heart-healthy monounsaturated fats.

• Feta: Offers calcium and tangy flavor in small amounts.

To lighten the dish:

• Use less oil (2 tablespoons instead of 3)

• Serve with a large salad or grilled vegetables

• Choose low-fat feta if preferred

FAQs

Q1: Can I make these ahead of time?
Yes. Roast the potatoes and store in the fridge for up to 3 days. Reheat in the oven or air fryer until crisp. Add feta just before serving.

Q2: Do I have to peel the potatoes?
No — the skin helps with texture and holds flavor. Just wash thoroughly.

Q3: What’s the best type of feta for this recipe?
Greek sheep’s milk feta is traditional. Look for a block stored in brine and crumble it yourself for best texture and taste.

Q4: Can I use fresh herbs instead of dried?
Absolutely. Use 1 tablespoon chopped fresh oregano instead of 1 teaspoon dried. Add it after roasting to preserve flavor.

Q5: What’s the best roasting temperature?
425°F ensures crisp edges and tender centers. Avoid lower temps, which can lead to soggy results.

Q6: Can I use an air fryer?
Yes. Roast in the air fryer at 400°F for 15–20 minutes, shaking halfway through.

Q7: Are these good for meal prep?
Definitely. Store in containers and reheat in the oven. Great for lunch bowls with chicken, greens, or beans.

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