I created this Crispy Greek Roast Potatoes recipe with lemon, garlic and crumbled feta to show a simple way to get reliably crisp edges and bright lemon pockets, and it’s become one of my go to Greek Potato Recipes for picnics and potlucks.

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I’ve always thought a humble side could be a showoff, and these Simple Greek Roast Potatoes with Lemon and Feta prove it. Crispy outsides, fluffy insides, a burst of lemon you don’t see coming and salty crumbled feta that melts into little pockets of tang.

I bring them to barbecues and they vanish, and honestly I don’t know why they work so well but they just do. They fit so many things from casual picnics to proper Catering Sides and they give that Greek Baked Potatoes feeling without sounding fussy.

Try them once and you’ll be hooked, asking how I pulled it off.

Ingredients

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Potatoes: Starchy comfort food, lots of carbs and some fiber, filling and versatile
Extra virgin olive oil: Healthy monounsaturated fats, adds richness and helps crisping, use sparingly
Lemon: Bright acidic punch, vitamin C, makes potatoes tangy and fresh not sweet
Garlic: Pungent aromatic, small calorie count, gives savory depth and a little bite
Dried oregano: Earthy herb, antioxidants, classic Greek flavour, dries well in the oven
Feta cheese: Salty tang, creamy crumbly texture, adds protein and calcium it’s a savory punch
Parsley: Fresh herb, light bitterness, vitamin K and color, makes dish pop visually

Ingredient Quantities

2 lb (900 g) potatoes, Yukon Gold or russet, cut into wedges

1/3 cup extra virgin olive oil, plus a little more if needed

1 lemon, zested and juiced (about 2 tbsp juice and 1 tsp zest)

4 garlic cloves, minced

1 1/2 tsp dried oregano

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1/4 cup low sodium chicken or vegetable broth

1/2 cup crumbled feta cheese

2 tbsp fresh parsley, chopped (optional but nice)

Optional: lemon slices for roasting or serving

How to Make this

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1. Preheat oven to 425°F (220°C). Line a large roasting pan or rimmed baking sheet with foil or parchment if you like easier cleanup.

2. Parboil the potato wedges in salted boiling water for 8 minutes until just starting to get tender, then drain and shake the pot a few times to rough up the edges so they get crispier.

3. Pat the potatoes dry with a towel, put them in a big bowl and add 1/3 cup extra virgin olive oil, the zest and juice of 1 lemon (about 2 tbsp juice and 1 tsp zest), 4 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; toss well so every wedge is coated, add a little more oil if they look dry.

4. Spread the wedges in a single layer in the roasting pan, dont overcrowd or they’ll steam; tuck optional lemon slices among the potatoes if using.

5. Pour 1/4 cup low sodium chicken or vegetable broth into the pan around the potatoes, not over them, so it steams and braises the insides while the outsides crisp.

6. Cover the pan tightly with foil or a lid and roast for 30 minutes to let them soften and soak up the lemony juices.

7. Remove the foil and roast uncovered for another 20 to 30 minutes, turning the wedges once halfway through, until edges are golden and crispy.

8. Sprinkle the 1/2 cup crumbled feta over the hot potatoes in the last 5 minutes of roasting so it warms but doesnt melt into nothing, or just scatter it on after you take them out if you prefer more texture.

9. Finish with 2 tbsp chopped fresh parsley and another squeeze of lemon if you want, taste and adjust salt and pepper, then serve hot — perfect for picnics, BBQs and potlucks.

Equipment Needed

1. Oven set to 425 F for roasting
2. Large roasting pan or rimmed baking sheet, plus foil or parchment for easier cleanup
3. Large pot to parboil the potato wedges
4. Colander to drain, and a clean kitchen towel or paper towels to pat dry (dont skip this)
5. Big mixing bowl to toss the potatoes with oil and seasonings
6. Measuring cups and spoons for oil, broth, lemon juice and spices
7. Chef’s knife and cutting board for cutting wedges and slicing lemon
8. Microplane or zester for the lemon zest
9. Tongs or a sturdy spatula to turn the wedges while roasting

FAQ

Q: How long and at what temperature should I roast the potatoes?

A: Roast at 400 to 425°F (200 to 220°C) until golden and tender, usually 35 to 45 minutes depending on wedge size and oven. Turn them once or twice so they brown evenly.

Q: How do I get the potatoes extra crispy?

A: Don’t overcrowd the pan, use plenty of oil, and spread them in a single layer. Parboil for 5 to 8 minutes if you want extra-crispy edges, then shake the pot so the surfaces get roughed up before roasting. High heat helps too.

Q: Can I make these ahead or freeze them?

A: Make ahead and store in the fridge for up to 3 to 4 days, then reheat in a hot oven or skillet to crisp back up. Freezing cooked potatoes usually makes them mealy, so if you want to freeze do it after parboiling but before roasting.

Q: What if I dont want feta or need this dairy free?

A: No problem, you can skip the feta or swap it for a crumbly vegan alternative. Add fresh herbs, a little extra lemon zest or a drizzle of olive oil at the end so it still feels bright and tangy.

Q: Why is there chicken or vegetable broth in the recipe?

A: The broth adds flavor and a little steam so the insides get soft while the outside crisps. It also helps the lemon and garlic flavors spread through the potatoes.

Q: Which potatoes should I use and how should I cut them?

A: Yukon Gold or russets both work great. Cut into even wedges or chunks so they cook at the same rate. Bigger pieces take longer, smaller pieces cook faster and get crispier.

Simple Greek Roast Potatoes With Lemon And Feta Recipe Substitutions and Variations

Potatoes: swap with sweet potatoes, baby red potatoes or fingerlings. Sweet potatoes cook faster so check around 30–35 minutes, baby potatoes may need less time.
Olive oil: use avocado oil or grapeseed oil for a higher smoke point, or melted butter for a richer flavor; use the same amount or a little less with butter.
Lemon (zest & juice): substitute 2 tbsp white wine vinegar or 1 1/2 tbsp apple cider vinegar plus 1 tsp zest if you have it, or stir in lemon slices after roasting if you dont have fresh juice.
Feta: swap with crumbled goat cheese, ricotta salata or shaved Parmesan for a salty finish. Goat cheese is milder and softer so add it right after the potatoes come out of the oven.

Pro Tips

– Parboil till theyre just starting to soften, then shake the pot to rough up the edges and pat them really dry before oiling — the drier they are the crispier they get. If you skip the shake or dont dry them well theyll steam instead of crisp.

– Toss the wedges while theyre still warm so the lemon, garlic and oil cling better, and dont be shy with a little extra oil if some wedges look dry. If you want a tiny richer flavor add 1 tablespoon butter with the oil, it helps browning.

– Give them space on the pan dont overcrowd, and pour the broth around the potatoes not over them so the insides steam while the outsides stay crisp. Use convection if youve got it but drop the temp by about 25°F or watch closely cause theyll brown faster.

– Add the feta at the end not at the start so it stays crumbly, and taste for salt after feta since it adds saltiness. Finish with a bright squeeze of lemon and parsley right before serving, it makes the whole thing pop.

Simple Greek Roast Potatoes With Lemon And Feta Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

391

kcal

Equipment: 1. Oven set to 425 F for roasting
2. Large roasting pan or rimmed baking sheet, plus foil or parchment for easier cleanup
3. Large pot to parboil the potato wedges
4. Colander to drain, and a clean kitchen towel or paper towels to pat dry (dont skip this)
5. Big mixing bowl to toss the potatoes with oil and seasonings
6. Measuring cups and spoons for oil, broth, lemon juice and spices
7. Chef’s knife and cutting board for cutting wedges and slicing lemon
8. Microplane or zester for the lemon zest
9. Tongs or a sturdy spatula to turn the wedges while roasting

Ingredients

2 lb (900 g) potatoes, Yukon Gold or russet, cut into wedges
1/3 cup extra virgin olive oil, plus a little more if needed
1 lemon, zested and juiced (about 2 tbsp juice and 1 tsp zest)
4 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 cup low sodium chicken or vegetable broth
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped (optional but nice)
Optional: lemon slices for roasting or serving

Directions

Preheat oven to 425°F (220°C). Line a large roasting pan or rimmed baking sheet with foil or parchment if you like easier cleanup.
Parboil the potato wedges in salted boiling water for 8 minutes until just starting to get tender, then drain and shake the pot a few times to rough up the edges so they get crispier.
Pat the potatoes dry with a towel, put them in a big bowl and add 1/3 cup extra virgin olive oil, the zest and juice of 1 lemon (about 2 tbsp juice and 1 tsp zest), 4 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; toss well so every wedge is coated, add a little more oil if they look dry.
Spread the wedges in a single layer in the roasting pan, dont overcrowd or they'll steam; tuck optional lemon slices among the potatoes if using.
Pour 1/4 cup low sodium chicken or vegetable broth into the pan around the potatoes, not over them, so it steams and braises the insides while the outsides crisp.
Cover the pan tightly with foil or a lid and roast for 30 minutes to let them soften and soak up the lemony juices.
Remove the foil and roast uncovered for another 20 to 30 minutes, turning the wedges once halfway through, until edges are golden and crispy.
Sprinkle the 1/2 cup crumbled feta over the hot potatoes in the last 5 minutes of roasting so it warms but doesnt melt into nothing, or just scatter it on after you take them out if you prefer more texture.
Finish with 2 tbsp chopped fresh parsley and another squeeze of lemon if you want, taste and adjust salt and pepper, then serve hot — perfect for picnics, BBQs and potlucks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.