Greek Feta Roast Potatoes Recipe
If you’re searching for the bright, tangy sunshine of Greek cuisine Side Dish. Imagine every bite: golden, crisped edges and soft, fluffy centers, all tossed with fragrant oregano and a squeeze of lemon, then crowned with salty crumbled feta and a shower of fresh herbs. This Mediterranean side dish brings both nostalgic coziness and a flourish of color to your table, making it just as lovely for a weeknight meal as it is for a joyous dinner with friends.
Ingredients You’ll Need
Each ingredient in Greek Feta Roast Potatoes is thoughtfully chosen to create layers of savory, tangy, and herbal flavors. You don’t need a shopping cart full of items — just a handful of kitchen staples and a touch of feta magic.
- Baby potatoes or Yukon Golds: Their creamy insides and thin skins crisp up beautifully when roasted, serving as the perfect base.
- Olive oil: Adds richness and helps the potatoes become irresistibly golden and crisp.
- Dried oregano: The herbal backbone that brings classic Greek flair to every bite.
- Garlic powder: Infuses subtle warmth and extra savory depth, even as it roasts.
- Salt: Essential for coaxing out the natural flavors of the potatoes and enhancing the feta.
- Black pepper: Brings just a hint of heat to balance the lemon and herbs.
- Lemon juice: The zingy finishing touch that keeps things bright and balances the richness of the cheese.
- Crumbled feta cheese: Salty, tangy, and delightfully creamy when it meets warm potatoes.
- Chopped fresh parsley: Adds a fresh, peppery pop of green color and flavor.
- Chopped fresh dill (optional): For fans of that unmistakable herbaceous zing — totally worth trying!
- Lemon wedges for serving: Let everyone give their own spritz of freshness at the table.
How to Make Greek Feta Roast Potatoes
Step 1: Prep Your Potatoes
Start by washing and drying your baby potatoes or Yukon Golds. Halve or quarter them into even bites for quick, even roasting. No need to peel! The skin actually helps with crispiness and adds extra nutrients, so just a quick scrub will do.
Step 2: Toss with Flavor
In a large mixing bowl, add your cut potatoes, olive oil, dried oregano, garlic powder, salt, black pepper, and that all-important squeeze of fresh lemon juice. Toss them well, making sure every piece glistens with the herby, citrusy coating. This is where your Greek Feta Roast Potatoes start to take on those classic Mediterranean flavors.
Step 3: Arrange and Roast
Line a sheet pan with parchment paper or foil for easy cleanup. Spread the potatoes out in a single layer, cut side down, so they get maximum surface contact for crispiness. Roast in a hot oven at 425°F (220°C) for 30 to 35 minutes, flipping once halfway through. They’re done when deeply golden at the edges and fork-tender inside.
Step 4: Feta Finale
As soon as the potatoes come out of the oven, sprinkle the crumbled feta cheese over the top. The lingering heat will gently soften the cheese without melting it completely, leaving perfect salty-tangy nuggets with each bite.
Step 5: Finish with Herbs and Serve
Transfer the potatoes to a serving dish. Shower generously with chopped fresh parsley and, if you’re a fan, a sprinkle of dill. Serve them up warm with lemon wedges on the side for that final zesty flourish. Greek Feta Roast Potatoes are ready to steal the show!
How to Serve Greek Feta Roast Potatoes
Garnishes
A generous scatter of fresh parsley and dill instantly lifts the flavor and appearance, but you can also add a handful of sliced scallions or a few kalamata olives for more color and taste. Don’t forget the lemon wedges — a quick squeeze right before eating makes the flavors soar!
Side Dishes
These potatoes love company. Serve alongside grilled chicken souvlaki, baked salmon, roasted vegetables, or even a fresh Greek salad. They fit effortlessly into any Mediterranean-inspired spread and complement almost any main course.
Creative Ways to Present
For a party, serve Greek Feta Roast Potatoes on a platter topped with extra feta and herbs, surrounded by bowls of tzatziki, cherry tomatoes, or pickled onions. Or skewer warm roasted potato chunks with feta cubes and herbs for an easy, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Feta Roast Potatoes keep well in an airtight container in the fridge for up to 3 days. The flavors continue to mingle, making them arguably even tastier the next day!
Freezing
You can freeze the roasted potatoes (before adding the cheese and herbs) in a tightly sealed freezer-safe bag for up to 2 months. For best results, add the feta and fresh herbs after reheating.
Reheating
To recapture that just-roasted crispness, spread the potatoes on a baking sheet and warm in a 400°F (205°C) oven for 10-15 minutes. Quickly refresh with extra herbs and a fresh squeeze of lemon as you serve.
FAQs
Can I use a different kind of potato?
Absolutely! Yukon Golds and baby potatoes work best for creamy texture and golden edges, but red potatoes or even fingerlings will give delicious results, too.
Is it necessary to peel the potatoes?
Not at all! The skin adds texture, nutrients, and crisps up beautifully in the oven, which makes Greek Feta Roast Potatoes extra satisfying.
How can I make these vegan?
For a vegan twist, simply skip the feta or substitute with a plant-based feta alternative. All the bright, herby, lemony magic will still shine through.
Can I prep these ahead of time?
You can cut and toss the potatoes with oil, herbs, and lemon juice a few hours ahead and keep them covered in the fridge. Roast and garnish with feta and herbs just before serving for the freshest taste and texture.
What can I add for extra flavor?
Try tossing in sliced red onions or cherry tomatoes for the last 10 minutes of roasting, or add a handful of kalamata olives before serving. For a creamy touch, serve with a side of tzatziki.
Final Thoughts
If you love dishes that are simple yet packed with flavor, Greek Feta Roast Potatoes have your name written all over them. Bring them to your next get-together or enjoy them any night you crave comfort food with a pop of Mediterranean sunshine. Trust me, just one bite and you’ll be hooked!
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Greek Feta Roast Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Greek Feta Roast Potatoes are a flavorful and satisfying side dish that pairs well with any meal. The crispy roasted baby potatoes are seasoned with oregano, garlic, and tangy feta cheese, creating a Mediterranean-inspired dish that is both easy to make and delicious.
Ingredients
Potatoes:
- 2 pounds baby potatoes or Yukon Golds (halved or quartered)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
Finishing Touches:
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Toss Potatoes: In a large bowl, toss the potatoes with olive oil, oregano, garlic powder, salt, pepper, and lemon juice until evenly coated.
- Roast: Spread the potatoes on the baking sheet, cut side down. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Add Feta: Sprinkle the roasted potatoes with crumbled feta cheese and let it soften from the heat.
- Finish: Transfer to a serving dish, top with parsley and dill, and serve warm with lemon wedges.
Notes
- Enhance the flavors with kalamata olives or tzatziki on the side.
- Optional: Add sliced red onion or cherry tomatoes during the last 10 minutes of roasting for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
