Few dishes strike that perfect balance between comfort and bright Mediterranean flavor like Greek Potatoes with Lemon & Feta Cheese. The moment these golden, crispy bites hit the table, the citrus aroma draws everyone in. In this article, I’ll walk you through the story behind this recipe, how to get the most flavor from every ingredient, and how to serve it like a true kitchen hero.
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The Story Behind These Crispy Greek Potatoes with Lemon & Feta
A Warm Memory of Greek Taverna Tables
There’s something magical about those evenings in Greece when the air smells like roasted herbs and citrus. I remember sitting under vine-draped pergolas, a platter of Greek Potatoes with Lemon & Feta Cheese arriving hot from the oven, steam rising and feta just starting to melt. That scent of oregano and lemon zest—that’s what this recipe captures.
These potatoes were one of the first dishes I recreated after my return home, and every time I make them, it brings that memory back. The key? Keeping it simple but soulful. The olive oil, garlic, and lemon soak into Yukon Gold potatoes while they roast to golden perfection. It’s the kind of recipe that brings smiles without fail.
When you crave something rustic yet lively, this dish delivers.
Why These Potatoes Deserve a Spot on Your Table
Unlike basic roasted potatoes, this Greek version layers on zesty depth. First, the potatoes are tossed in olive oil, lemon juice, garlic, and dried herbs—allowing them to crisp beautifully while absorbing flavor.
And just when you think it couldn’t get better, you finish them off with crumbled feta cheese, a dusting of chopped parsley, and extra lemon wedges. The feta melts slightly on contact, bringing richness and tang.
It’s vegetarian, gluten-free, and incredibly satisfying. Bonus? These pair perfectly with dishes like Mediterranean Greek Salad with Feta and Olives or the refreshing Tomato and Artichoke Salad with Capers.
Whether you’re hosting or cooking for one, these Greek potatoes feel like a celebration.
Ingredients & Preparation
What You’ll Need to Make This Recipe Sing
Let’s break down the ingredients that bring this dish to life. The simplicity is part of its charm, but each element plays a vital role:
| Ingredient | Purpose/Flavor Note |
|---|---|
| Yukon Gold or baby potatoes | Creamy texture, golden crisp when roasted |
| Olive oil | Richness, helps with crisping |
| Fresh lemon juice & zest | Brightness, the heart of Greek flavor |
| Garlic cloves (minced) | Aromatic depth |
| Dried oregano & thyme | Classic Greek herb notes |
| Salt & black pepper | Balance and depth |
| Crumbled feta cheese | Creamy, salty finish |
| Fresh parsley (optional) | Colorful, herbaceous topping |
| Lemon wedges (for serving) | Adds final pop of citrus |
I recommend Yukon Golds because their skin crisps up beautifully while the inside remains buttery-soft.
Tools & Handy Substitutions
You don’t need much to make this recipe, but these tools make the process easier:
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A sharp knife and cutting board (to quarter the potatoes)
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A large mixing bowl
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A zester or microplane (for lemon zest)
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A large baking sheet lined with parchment paper
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A silicone spatula or tongs
Don’t have Yukon Golds? Baby red potatoes work well too. If you’re dairy-free, try vegan feta—just add it post-roasting.
Out of fresh parsley? No worries—skip it or sub with fresh dill for a different twist, much like how it’s done in this Beet Salad with Feta, Cucumbers and Dill.
Cooking Instructions & Expert Tips
Let’s Get Roasting!
Here’s how to make Greek Potatoes with Lemon & Feta Cheese from scratch:
Step 1: Preheat Your Oven
Preheat to 400°F (200°C). Line your baking sheet with parchment or lightly grease it.
Step 2: Toss Your Potatoes
In a mixing bowl, combine:
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Potatoes
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Olive oil
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Lemon juice + zest
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Garlic
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Oregano
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Thyme
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Salt & pepper
Mix until every potato piece is well coated.
Step 3: Roast to Crispy Perfection
Spread the potatoes in a single layer on your baking sheet. Bake for 35–40 minutes, flipping once halfway through. You’ll see golden edges and fork-tender centers.
Step 4: Finish and Serve
Transfer hot potatoes to a dish. Sprinkle with feta, parsley, and serve with lemon wedges.
Chef Tips to Max Out Flavor
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Use fresh lemon zest—it adds a lift you won’t get from juice alone.
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Don’t overcrowd the pan; give the potatoes room to crisp.
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Let the potatoes rest for 5 minutes after baking before adding feta for the perfect melt.
For an extra kick, try serving alongside Loaded Mediterranean Flatbread with Whipped Feta & Herbs.
Serving, Storing & Perfect Pairings
What to Serve with These Potatoes?
These Greek potatoes are versatile. They shine as a star side to grilled chicken or lamb, but also pair well with vegetarian mains.
Try them with:
Or just enjoy them on their own with a drizzle of tzatziki for dipping.
They’re just as happy on a holiday table as they are at your Tuesday dinner.
Storage & Reheating
Have leftovers? Here’s how to keep them delicious:
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Refrigerate in an airtight container for up to 4 days.
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Reheat in a 375°F oven or air fryer for 8–10 minutes to regain crispness.
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Avoid microwaving if you want that crisp edge.
For a refreshing contrast, serve with a cold dish like Avocado Strawberry Caprese Salad or Roasted Beet and Feta Salad.
FAQ: Your Greek Potato Questions Answered
Can I make this in an air fryer?
Yes! Just reduce the cook time to about 25–30 minutes at 375°F, flipping once halfway.
Is it okay to leave out the feta?
You can, but the salty richness of feta really completes the dish. A dairy-free alternative works too.
Can I make this in advance?
Absolutely. Roast the potatoes ahead, then reheat and add feta just before serving.
Can I use bottled lemon juice?
Fresh is highly recommended, especially for zest—but in a pinch, bottled works for juice.
Final Thoughts
This dish may be simple, but it’s bursting with personality. From the lemony brightness to the creamy feta finish, these Greek potatoes are a total crowd-pleaser.
If you enjoyed this, you’ll love Greek Smashed Potatoes with Feta and Roasted Beets and Sweet Potatoes with Feta.
Let your kitchen smell like the Mediterranean—and bring joy to your table, one bite at a time.
Tried this recipe? Let me know what you think in the comments below! And if you’re on Pinterest, share your gorgeous potato shots here: https://www.pinterest.com/recipesbysylvia/
Print
Greek Potatoes with Lemon & Feta Cheese
- Total Time: 50
- Yield: 4 servings
- Diet: Vegetarian
Description
Greek Potatoes with Lemon & Feta Cheese are crispy on the outside, tender on the inside, and infused with zesty Mediterranean flavor. Roasted to golden perfection, these potatoes are tossed in lemon, olive oil, garlic, and herbs, then topped with creamy feta and fresh parsley. A stunning and easy side dish perfect for any meal.
Ingredients
• 2 pounds Yukon Gold or baby potatoes, halved or quartered
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley (optional)
• Lemon wedges, for serving
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, toss potatoes with olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet.
4. Roast for 35–40 minutes, turning once halfway through, until golden and tender.
5. Transfer hot potatoes to a serving dish and sprinkle with crumbled feta cheese and fresh parsley.
6. Serve with lemon wedges on the side.
Notes
– Yukon Gold potatoes are best for their creamy texture, but red potatoes work too.
– Use vegan feta to make this recipe dairy-free.
– Add Kalamata olives or fresh dill for a twist.
– Leftovers reheat best in an air fryer or oven, not microwave.
– Pairs beautifully with grilled chicken or lamb, or as a vegetarian main.
- Prep Time: 10
- Cook Time: 40
- Method: Roasted
- Cuisine: Greek