Savory Greek Feta Roast Potatoes for Flavorful Gatherings

Greek Feta Roast Potatoes combine crispy edges with fluffy centers, infused with zesty lemon and creamy feta—a perfect side or snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Marinating Time 15

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Yukon Gold Potatoes Creamy texture and buttery flavor
¼ cup Olive Oil High-quality extra virgin
to taste Salt
to taste Black Pepper Freshly ground preferred

For the Flavor

¼ cup Fresh Lemon Juice Juice of one fresh lemon
3 cloves Garlic Minced
1 teaspoon Dried Oregano Can substitute with Italian seasoning

For the Topping

1 cup Crumbled Feta Cheese Use vegan feta for a vegan option
¼ cup Chopped Fresh Parsley For garnish

Equipment

Mixing Bowl
Baking sheet
Parchment Paper
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Allow 10 minutes for the oven to reach temperature.
In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper.
Wash Yukon Gold potatoes and slice them into wedges or chunks. Toss in the marinade until fully coated.
Spread the marinated potatoes in a single layer on a lined baking sheet to avoid steaming.
Roast in the oven for about 45 minutes, tossing halfway through for even color.
Remove from oven and sprinkle crumbled feta over the hot potatoes.
Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

Tried this recipe?

Let us know how it was!