Name: Greek Roasted Potatoes with Feta
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 pounds (900 g) potatoes, cut into 1–1½ inch pieces; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano (or 1 tablespoon fresh); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 lemon, juiced; 4 oz (115 g) feta, crumbled; 2 tablespoons fresh parsley, chopped

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I love a simple side that feels bright, rustic, and just a bit indulgent — Greek Roasted Potatoes with Feta hit that balance every time. These potatoes roast until crisp on the outside, tender inside, then finish with lemon, oregano, and salty feta for a flavorful crunch that’s perfect any night of the week. I’ve made this dish dozens of times and found small technique tweaks (parboiling and a splash of lemon at the end) make a big difference.

Why Make This Recipe

Bold Mediterranean flavor: lemon, garlic, oregano, and tangy feta create layers without complicated steps.
Great for weeknights or entertaining: requires minimal hands-on time and scales easily for a crowd.
Nutritious comfort food: potatoes provide potassium and fiber when skins are left on, while olive oil adds heart-healthy monounsaturated fat.
Versatile pairing: I often serve it alongside roast chicken or grilled fish — it complements rich mains beautifully. Try pairing it with a creamy chicken dish for a cozy meal like creamy garlic chicken with crispy roasted potatoes.
Personal insight: I keep this recipe in rotation because it’s forgiving — small differences in oven temperature or potato variety won’t ruin it, they’ll just change the texture slightly.

Recipe Overview

Prep time: 15 minutes (plus optional 8–10-minute parboil)
Cook time: 35–50 minutes (depending on oven and potato size)
Total time: 50–65 minutes
Servings: 4 as a side
Difficulty: Easy
Method: Parboil (optional), toss with oil and seasonings, roast on a rimmed baking sheet at 425°F (220°C) until golden and crisp, finish with lemon juice and crumbled feta.

My Experience Making This Recipe

Testing this recipe revealed that a short parboil reduces roasting time and yields a fluffier interior. I also learned that adding crumbled feta at the last few minutes prevents it from drying out while still letting it get warm and slightly melty.

How to Make Greek Roasted Potatoes with Feta

Start by cutting about 2 pounds (900 g) of potatoes into even 1–1½ inch pieces; leaving the skins on adds texture and nutrients. Parboil in salted water for 8–10 minutes until the edges just soften, then drain and let steam-dry for a minute. Toss the potatoes with 3 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1 teaspoon kosher salt, and ½ teaspoon black pepper, then roast on a rimmed baking sheet at 425°F (220°C) for 35–45 minutes, turning once, until golden and crisp. Remove from the oven, squeeze the juice of 1 lemon over the potatoes, and sprinkle 4 oz (115 g) crumbled feta and 2 tablespoons chopped fresh parsley; return to the oven for 3–5 minutes if you like warmed feta. For inspiration with root-vegetable variations, see my take on incredibly roasted sweet potato rounds with honey feta.

Expert Tips for Success

Parboil for texture: boiling potatoes for 8–10 minutes softens the center so the oven focuses on crisping the exterior.
Dry well before roasting: after draining, let potatoes sit in the colander for a few minutes or pat dry — moisture prevents browning.
Use a hot, spacious pan: a rimmed baking sheet that’s not crowded (single layer) encourages even browning — use two pans if needed.
Optional crisping trick: toss potatoes with 1 tablespoon cornstarch before oiling to get extra-crispy exteriors.
Timing for feta: add crumbled feta in the last 3–5 minutes of roasting to warm it without turning it chalky; for creamier pockets, fold in feta right before serving.

How to Serve Greek Roasted Potatoes with Feta

As a side for proteins: serve alongside roasted or grilled chicken, lamb, or fish for a Mediterranean-inspired plate. For a full veggie-forward meal, pair them with Greek green beans with potatoes.
Family-style platter: scatter extra chopped parsley, lemon wedges, and a drizzle of good olive oil before serving.
For a mezze spread: add olives, pita, tzatziki, and a salad to turn these into a shared appetizer.
Presentation tip: serve in a warm shallow bowl and sprinkle a bit of flaky sea salt and more lemon zest right before plating to heighten flavor contrast and aroma; for colorful contrast, serve with roasted beets or sweet potatoes like in this vibrant roasted beets, sweet potatoes & feta idea.

Storage and Reheating Guide

Refrigeration: cool to room temperature, then store in an airtight container in the fridge for 3–4 days.
Freezing: flash-freeze roasted potatoes on a tray for 1 hour, then transfer to a freezer-safe bag for up to 2–3 months; note feta texture changes after freezing.
Reheating (best results): reheat in a 400°F (205°C) oven on a baking sheet for 10–15 minutes to re-crisp; alternatively, reheat in a skillet over medium-high heat with a teaspoon of oil for 5–8 minutes. Avoid microwaving if you want to retain crispness.

Recipe Variations

Dairy-free: swap feta for a dairy-free crumbled cheese or omit entirely and add a squeeze of extra lemon and chopped olives.
Herb-forward: use fresh rosemary or thyme in place of oregano for an earthier profile.
Spiced variation: add ½ teaspoon smoked paprika and a pinch of cayenne for warmth and color.
Baby potatoes whole: for baby or new potatoes, halve if large; they need less parboil and may roast in 25–35 minutes. For a different texture, try the smashed approach in this smashed potatoes with feta recipe.

Nutritional Highlights

Potassium and fiber: potatoes (with skin) offer potassium and dietary fiber, supporting satiety and electrolyte balance.
Healthy fats and protein: olive oil provides monounsaturated fat while feta contributes protein and calcium.
Allergen info: contains dairy (feta). Naturally gluten-free when using gluten-free seasonings.
Portion guidance: plan about 1 cup (200–250 g) per person as a side — adjust up for hearty eaters or family-style servings.

Troubleshooting Common Issues

If potatoes are soggy: they were either crowded on the pan or not dry enough; spread in a single layer and pat dry before oiling.
If potatoes aren’t browning: oven might be too cool or pan overcrowded; increase to 450°F (230°C) for the last 10 minutes and use a preheated baking sheet.
If feta becomes dry or chalky: add feta in the last few minutes or sprinkle at the table to maintain creaminess.

Frequently Asked Questions

Q: Can I skip the parboil?
A: Yes — skipping parboil saves time but increases roasting time (you’ll need 50–60 minutes). Parboiling is the fastest route to a fluffy interior while keeping roast time reasonable.

Q: Which potatoes are best?
A: Yukon Golds and red potatoes roast beautifully because they hold shape and develop a golden crust. Russets get crispier but can fall apart if over-parboiled. Choose medium-starch varieties for a balance.

Q: How do I make these extra crispy for meal prep?
A: Parboil, dry thoroughly, toss with a bit of cornstarch and oil, roast at 425–450°F (220–230°C) on a preheated sheet until golden, then cool and refrigerate. Re-crisp in a 400°F (205°C) oven before serving.

Q: Can I add other Mediterranean ingredients?
A: Absolutely — fold in halved cherry tomatoes, kalamata olives, or thinly sliced red onion in the last 10 minutes of roasting for color and flavor depth.

Conclusion

For a tested, weeknight-ready side that’s full of Mediterranean flavor and easy technique, these Greek Roasted Potatoes with Feta are a reliable choice — and you can explore a similar take in this detailed Greek Roast Potatoes With Lemon and Feta- Recipe.

Greek Roasted Potatoes with Feta