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