These Mediterranean-inspired roasted potatoes combine the bright flavors of fresh lemon with creamy, tangy feta cheese. The baby potatoes become perfectly golden and crispy on the outside while staying fluffy inside, infused with aromatic garlic and oregano. This simple yet elegant side dish brings the taste of the Greek islands to your dinner table and pairs beautifully with grilled vegetables, fish, or chicken.
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine the halved baby potatoes, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
- Once the potatoes are done, remove them from the oven and sprinkle the crumbled feta cheese over the top.
- Return to the oven for an additional 5 minutes, allowing the feta to warm slightly.
- Garnish with fresh parsley before serving.
Variations
- Herb-Crusted Version: Replace oregano with a mix of fresh rosemary, thyme, and dill for a more aromatic herb profile that complements the lemon beautifully.
- Spicy Mediterranean: Add 1/2 teaspoon red pepper flakes and a pinch of smoked paprika to the oil mixture for a warm, spicy kick that balances the tangy feta.
- Sun-Dried Tomato & Olive: Fold in 1/3 cup chopped sun-dried tomatoes and 1/4 cup sliced Kalamata olives during the last 10 minutes of roasting for added Mediterranean flavors.
Cooking Notes
- Potato Size Matters: Cut potatoes into uniform pieces to ensure even cooking – aim for 1-2 inch pieces if using regular potatoes instead of baby potatoes.
- Don’t Overcrowd: Use two baking sheets if necessary to avoid overcrowding, which prevents proper browning and creates steamed rather than roasted potatoes.
- Feta Timing: Add the feta only in the final 5 minutes to prevent it from becoming too brown or losing its creamy texture while still allowing it to warm through.
Serving Suggestions
- Greek Feast: Serve alongside grilled lamb, tzatziki sauce, and a fresh Greek village salad with cucumbers and tomatoes for an authentic Mediterranean meal.
- Vegetarian Dinner: Pair with roasted eggplant, stuffed bell peppers, and warm pita bread for a satisfying plant-based Mediterranean spread.
- Casual Entertaining: Present as part of a mezze platter with hummus, dolmades, fresh vegetables, and crusty bread for easy sharing.
Tips
- Perfect Crispiness: Soak cut potatoes in cold water for 30 minutes before cooking, then pat completely dry to achieve maximum crispiness.
- Feta Selection: Use block feta and crumble it yourself rather than pre-crumbled for better texture and fresher flavor that won’t dry out during roasting.
- Make-Ahead Friendly: These potatoes can be prepped and seasoned up to 4 hours ahead – just cover and refrigerate until ready to roast for convenient meal planning.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 8g
- Sodium: 580mg
Frequently Asked Questions
- Can I use regular potatoes instead of baby potatoes? Yes, you can substitute with Yukon Gold or red potatoes cut into 1-2 inch chunks. The cooking time may need to be adjusted by 5-10 minutes depending on the size of your potato pieces.
- How do I store leftovers and can they be reheated? Store leftover potatoes in the refrigerator for up to 3 days in a covered container. Reheat in a 375°F oven for 10-15 minutes to restore crispiness, or use an air fryer for 5-7 minutes.
- Can I make this dish dairy-free? Absolutely! Simply omit the feta cheese or substitute it with your favorite vegan cheese alternative. The potatoes will still be delicious with just the lemon, garlic, and herb seasoning.
- What’s the best way to prevent the potatoes from sticking to the pan? Use parchment paper or a well-oiled baking sheet, and make sure the potatoes are completely dry before tossing with oil. Avoid moving them too early during roasting to allow proper browning.
Conclusion
These Greek-style lemon and feta potatoes transform simple ingredients into a show-stopping side dish that captures the essence of Mediterranean cuisine. The combination of crispy, golden potatoes with bright lemon flavors and creamy feta creates a perfect balance of textures and tastes. Whether you’re hosting a dinner party or looking to elevate a weeknight meal, this recipe delivers restaurant-quality results with minimal effort. The versatility of this dish makes it a wonderful addition to your recipe collection, easily adaptable to different dietary needs and flavor preferences while maintaining its authentic Greek character.
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Greek Potatoes with Lemon & Feta Cheese
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Mediterranean-inspired roasted potatoes combine the bright flavors of fresh lemon with creamy, tangy feta cheese. The baby potatoes become perfectly golden and crispy on the outside while staying fluffy inside, infused with aromatic garlic and oregano. This simple yet elegant side dish brings the taste of the Greek islands to your dinner table and pairs beautifully with grilled vegetables, fish, or chicken.
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine the halved baby potatoes, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
- Once the potatoes are done, remove them from the oven and sprinkle the crumbled feta cheese over the top.
- Return to the oven for an additional 5 minutes, allowing the feta to warm slightly.
- Garnish with fresh parsley before serving.
Notes
For extra crispy potatoes, pat them dry before tossing with oil. You can substitute regular potatoes cut into chunks if baby potatoes aren’t available. For a vegan version, omit the feta or substitute with vegan cheese. These potatoes are best served immediately while hot and crispy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek/Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Greek potatoes, lemon potatoes, feta cheese, roasted potatoes, Mediterranean, vegetarian side dish