Name: Mediterranean Crispy Feta Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 pounds (900 g) small Yukon Gold or baby potatoes, halved or quartered; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon dried oregano; Zest of 1 lemon; 8-ounce (225 g) block of feta; 1 tablespoon olive oil (for drizzling over feta); 2 cloves garlic, chopped; Lemon juice (to finish); Chopped parsley (for garnish)

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About this Recipe

These Mediterranean Crispy Feta Potatoes are golden, herb-scented potatoes roasted with a tangy block of feta that softens and browns at the edges for irresistible flavor. I developed this version after testing a few methods to get the potatoes ultra-crisp while keeping feta creamy and flavorful. For a complete weeknight meal idea, I often pair them with a protein like creamy garlic chicken with crispy roasted potatoes.

Why Make This Recipe

Bold, bright flavor from lemon, oregano, and salty feta that complements simple roasted potatoes.
Hands-off roasting means easy prep and minimal cleanup—great for busy weeknights.
Satisfying balance of carbs and protein; feta adds calcium and savory depth.
Versatile side or main: it works for casual dinners, potlucks, or a cozy weekend meal.
Personal insight: I love this recipe because the contrast of crunchy potato edges and silky feta creates a restaurant-quality texture at home.

Recipe Overview

Prep time: 15 minutes.
Cook time: 35–45 minutes at 425°F (220°C).
Total time: about 55 minutes including parboil.
Servings: 4 as a side, 2–3 as a main.
Difficulty: Easy.
Method: Parboil (optional) then roast on a rimmed baking sheet with a block of feta, finishing under high heat for browning.

My Experience Making This Recipe

I tested several approaches: straight roasting, parboiling, and using a cast-iron pan. Parboiling the potatoes for 8 minutes then roughing up the edges gave the crispiest result. The biggest discovery was that the feta benefits from being exposed on top of the pan so it browns rather than steams.

How to Make Mediterranean Crispy Feta Potatoes

Start with 2 pounds (900 g) small Yukon Gold or baby potatoes, halved or quartered into 1–1½ inch pieces. Parboil them in salted water for 8 minutes, drain, and give them a rough shake in the colander to ruffle the surfaces. Toss with 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, and the zest of 1 lemon. Spread on a large rimmed baking sheet in a single layer and nestle an 8-ounce (225 g) block of feta in the center; drizzle 1 tablespoon olive oil over the feta and sprinkle chopped garlic (2 cloves) around. Roast at 425°F (220°C) for 30–40 minutes until potatoes are deep golden and feta is bubbling; finish with a 2–3 minute broil if you want extra browning. Finish with lemon juice and chopped parsley before serving.

Expert Tips for Success

Parboil then drain and dry: Boil 8 minutes, drain, and let steam off for a minute; moisture on potatoes prevents crisping.
Use high heat and a rimmed sheet: 425°F (220°C) concentrates browning; a rimmed sheet or cast-iron pan prevents juices from pooling.
Don’t overcrowd the pan: Give potato pieces space so air circulates and they brown instead of steaming.
Choose the right feta: Use a block feta (not pre-crumbled) for a creamy center and better browning; sheep/goat blends are more buttery.
If you have convection, reduce oven temp by 25°F (about 15°C) and check 5–10 minutes earlier for doneness; convection crisps faster.

For extra technique ideas check this roasted-potato method I used when testing similar recipes like crispy garlic parmesan duchess potatoes.

How to Serve Mediterranean Crispy Feta Potatoes

Serve as a main with a simple salad and warm pita for a Mediterranean-style dinner; the feta acts like a sauce.
Pair with roasted or grilled chicken and a drizzle of extra virgin olive oil for a weeknight crowd-pleaser; see pairing ideas such as slow-cooker Mediterranean chicken with feta and spinach.
For tapas or grazing boards, place them in a shallow bowl with olives and roasted tomatoes.
Presentation tip: garnish with lemon zest, chopped parsley, and a sprinkle of flaky sea salt just before serving for brightness and shine.

Storage and Reheating Guide

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, separate the baked feta from the potatoes if possible; the potatoes reheat best in the oven or air fryer. Reheat in a 375°F (190°C) oven for 10–12 minutes or in an air fryer at 350°F (175°C) for 5–7 minutes until heated and crisp. You can freeze cooked potatoes for up to 2 months; thaw overnight in the fridge and re-crisp in a hot oven. Note: frozen and reheated feta will be creamier and slightly grainy but still tasty.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free if you omit any breadcrumb toppings.
Dairy-free / vegan: Use a firm plant-based feta or marinated tofu block; increase salt and lemon to mimic feta tang.
Herby twist: Swap oregano for fresh thyme and add 1 tablespoon chopped dill at the end.
Crunch topping: Sprinkle 1/2 cup toasted breadcrumbs or crushed roasted almonds in the last 10 minutes of baking for texture.

Nutritional Highlights

Good source of protein and calcium from feta, and complex carbohydrates from potatoes.
Use olive oil and lemon for heart-healthy fats and vitamin C.
Allergen note: contains dairy (feta); substitute vegan feta for dairy-free diets.
Portion guidance: Aim for about 1–1½ cups per person as a side (roughly 200–300 kcal depending on oil and feta amounts).

Troubleshooting Common Issues

Problem: Potatoes are soft but not crispy. Solution: Parboil less or skip parboil, but always dry the potatoes well and roast at 425°F on a hot sheet with space between pieces.
Problem: Feta doesn’t brown or stays chalky. Solution: Use a block feta, drizzle oil over the top, and expose it directly to oven heat; finish with a short broil (1–3 minutes) watching carefully.
Problem: Potatoes stick to the pan. Solution: Line with parchment or use a well-oiled cast-iron skillet and flip once mid-roast.

Frequently Asked Questions

Q1: Can I use russet potatoes instead of Yukon Gold?
A1: Yes—russets are starchier and will crisp well but can dry out faster. Cut them into even sizes, parboil 7–8 minutes, and watch the oven time; Yukon Golds hold moisture and become creamier inside.

Q2: How do I prevent the feta from dissolving into the pan?
A2: Start with a solid block of feta and place it on top of the potatoes rather than buried. Drizzle a tablespoon of olive oil on the block and roast uncovered; broil for 1–3 minutes at the end to encourage browning without melting completely away.

Q3: Can I make this ahead for a party?
A3: Yes—roast the potatoes fully and keep the feta separate if possible. Reheat in a 375°F oven for 10–15 minutes and add fresh lemon and herbs just before serving. Alternatively, roast everything and re-crisp in an air fryer for best texture.

Q4: Is there a low-oil option that still gets crispy potatoes?
A4: Reduce oil slightly and use a hot oven plus parboil-and-rub technique (toss potatoes in a small amount of oil, then shake in a colander to roughen surfaces) to maximize surface area for browning. A light coating of oil plus high heat will still produce good crispness.

Conclusion

If you want another crisp, tangy take on roasted potatoes with feta and lemon, try this well-tested alternative recipe for a bright variation: a similar lemon-feta potato recipe.

Mediterranean Crispy Feta Potatoes