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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-oregano flavor and crispy golden edges. Wedge potatoes are roasted until the liquid is absorbed, then finished with crumbled feta, fresh dill, and lemon.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Greek Feta Roast Potatoes
  • 3 lb Yukon gold potatoes
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat oven to 425°F (215°C). Make sure the oven is fully heated for crisp, golden edges.
  2. Toss potato wedges with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper in a roasting pan. Coat everything evenly so the sauce reduces around the edges.
  3. Spread potatoes in a single layer on the sheet pan. Avoid crowding so they roast instead of steam.
  4. Roast for 45-50 minutes total, flipping halfway, until the liquid is absorbed and the edges are crispy and golden. Look for browned edges and a dry, clinging coating in the pan.
  5. Top hot potatoes with crumbled feta and fresh chopped dill or parsley, then serve immediately. The feta should soften slightly from the heat.

Notes

For extra browning, let the potatoes roast undisturbed for the first 20-25 minutes before flipping. Store leftovers in the refrigerator up to 3 days; reheat on a hot sheet pan or in a 425°F oven until crisp. Freezing is not recommended for best texture. For a dairy-light option, use a feta-style dairy-free crumbles and add it right before serving.