During a lazy weekend at my parents’ house, my mom and I swapped recipes while the kids played outside with their cousins. It was a rainy Saturday afternoon, perfect for experimenting in the kitchen without the usual rush.
My mom, who grew up in a small Greek neighborhood, pulled out a simple but unforgettable recipe for roast potatoes that she learned from her childhood friend’s family. She told me how those potatoes, brightened with lemon and sprinkled with salty feta, were a staple at their Sunday family dinners.
That afternoon, we roasted the potatoes together, laughing over memories and sharing stories from our pasts. The house filled with that comforting aroma of garlic and oregano mingling with lemon zest, and by the time the kids came back inside for a snack, they were asking for seconds. Watching my son and daughter reach for those crispy, golden potatoes made me realize how certain dishes have a way of bringing people close—connecting generations through flavor and shared moments.
Since then, Greek roast potatoes have become a staple at our family table. Easy, affordable, and packed with bright flavors, they are my go-to for casual dinners or when I want something that feels a bit special without any fuss.
Short Description
Greek Roast Potatoes with Lemon and Feta is a vibrant, crispy roasted potato dish bursting with zesty lemon, fragrant oregano, and creamy feta. Easy to make and family-friendly, it’s a perfect side for any meal.
Key Ingredients
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Tools Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or foil
- Sharp knife
- Measuring spoons
- Citrus zester or grater
Cooking Instructions
Step 1: Preheat and Prepare
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
Step 2: Toss the Potatoes
In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Mix well until every piece is evenly coated with the bright, garlicky mixture.
Step 3: Roast the Potatoes
Spread the potatoes out in a single layer on your prepared baking sheet. Roast in the preheated oven for 35-40 minutes, flipping the potatoes halfway through to ensure even browning. You’re aiming for a golden, crispy exterior with tender, fluffy centers.
Step 4: Add Feta and Parsley
Once roasted, transfer the potatoes to a serving dish. While still hot, sprinkle generously with crumbled feta and fresh parsley for a burst of creamy tang and color.
Step 5: Serve with Lemon Wedges
Serve immediately with lemon wedges on the side to squeeze over for extra brightness.
Troubleshooting Tip: If your potatoes seem dry before roasting, add an extra tablespoon of olive oil. For potatoes not crisping up, make sure they’re spread out evenly on the tray—overcrowding causes steaming instead of roasting.
Why You’ll Love This Recipe
– Bright lemony flavor
– Crispy, tender potatoes
– Creamy, salty feta
– Simple, everyday ingredients
– Quick and easy to make
– Gluten-free and family-friendly
– Versatile side or light main
Mistakes to Avoid & Solutions
Overcrowding the pan: Crowding traps moisture and results in soggy potatoes. Spread them out on the baking sheet to allow proper roasting.
Skipping the flip: Flipping halfway is key to getting even browning and crispy edges.
Using the wrong potato: Baby potatoes or Yukon golds work best because of their tender skins and creamy texture. Russets can be used but may need more oil to avoid drying out.
Not seasoning enough: Don’t be shy with salt and pepper. Potatoes absorb seasoning well, so taste the mix before roasting.
Adding feta too early: Feta melts quickly and can dry out or burn. Always add it after roasting, just before serving.
Serving and Pairing Suggestions
Serve warm as a side to grilled chicken or lamb
Pair with a fresh Greek salad or steamed green beans
Add a dollop of tzatziki for a cool, creamy contrast
Serve family-style on a large platter for casual meals
Great alongside roasted vegetables or a Mediterranean grain bowl
Complement with a crisp white wine or sparkling water with lemon
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, spread the potatoes on a baking sheet and warm at 375°F (190°C) for 10-15 minutes to revive crispness.
Avoid microwaving as it can make the potatoes soggy.
For quick reheating, a hot skillet on the stove works well to crisp the edges again.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, but adjust roasting time as larger potatoes take longer to cook. Cut them into smaller chunks to ensure even roasting.
2. Is feta necessary? Can I skip it or substitute?
Feta adds a creamy tang that’s key to the flavor profile, but you can skip it or use goat cheese or ricotta salata as alternatives.
3. Can I prepare this dish ahead of time?
You can toss the potatoes with the seasoning ahead and refrigerate for a few hours. Roast just before serving for best results.
4. How can I make this recipe vegan?
Omit the feta or use a vegan cheese substitute. The potatoes will still be flavorful thanks to the lemon and oregano.
5. What if I don’t have fresh parsley?
Dried parsley works in a pinch, but fresh herbs add a brighter flavor. You could also try fresh dill or oregano.
Tips & Tricks
Use a citrus zester to get fine lemon zest that distributes evenly without bitterness.
For extra crispiness, soak halved potatoes in cold water for 20 minutes before cooking, then pat dry thoroughly.
Mix in a splash of white wine vinegar with lemon juice for a sharper tang.
Toss potatoes with a pinch of smoked paprika or chili flakes for a subtle smoky heat.
Recipe Variations
Herbed Garlic Lemon Potatoes: Swap oregano for a mix of rosemary and thyme. Add a tablespoon of minced fresh herbs before roasting.
Spicy Greek Potatoes: Add ½ teaspoon crushed red pepper flakes and a sprinkle of smoked paprika with the seasonings.
Creamy Tzatziki Potato Bowl: Serve the roasted potatoes topped with dollops of homemade or store-bought tzatziki and extra parsley.
Roasted Veggie Mix: Add halved cherry tomatoes and sliced red onions to the potato mixture before roasting for a colorful, flavorful medley.
Final Thoughts
Making these Greek roast potatoes always brings a sense of warmth and togetherness to our home. They’re more than just a side dish; they’re a way to slow down and savor simple pleasures. Each time I roast these potatoes, I think of that rainy afternoon with my mom, the laughter, and the stories shared. This recipe fits right into our busy lives, giving us a taste of tradition with a fresh, family-friendly twist.
Greek Roast Potatoes With Lemon And Feta
Ingredients
- 2 lbs baby potatoes halved
- 3 tablespoons olive oil
- 3 cloves garlic minced
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- Lemon wedges for serving
Instructions
- Set oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a bowl, mix halved baby potatoes with olive oil, garlic, lemon juice and zest, oregano, salt, and pepper.
- Spread potatoes on the baking sheet in one layer. Roast for 35-40 minutes, flipping halfway, until golden and tender.
- Transfer to a dish and sprinkle with crumbled feta and fresh parsley while hot.
- Serve immediately with lemon wedges to squeeze on top.
