Greek Feta Roast Potatoes Recipe
Quick Answer
Cut 2 lbs potatoes into wedges. Toss with 3 tbsp olive oil, 1 tsp oregano, salt, pepper, 4 garlic cloves. Roast 425°F 35-40 min. Toss hot potatoes with ½ cup crumbled feta, 2 tbsp lemon juice, fresh dill. Serves 4.
By RecipesQueen Kitchen • June 15, 2026
Crispy roasted potatoes tossed with crumbled feta, fresh lemon juice, oregano, and a drizzle of olive oil — this Greek-inspired side dish is the definition of simple perfection.
The potatoes are roasted until deeply golden and crispy, then the hot potatoes partially melt the feta into creamy pockets while the lemon and herbs cut through the richness.
Ingredients
- 2 lbs Yukon Gold potatoes, cut into wedges
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ cup crumbled feta cheese
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- salt and pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Toss potato wedges with olive oil, garlic, oregano, salt, and pepper.
- 3
Spread in a single layer, cut-side down. Roast 35-40 minutes, flipping halfway, until deeply golden and crispy.
- 4
Transfer hot potatoes to a serving bowl. Add crumbled feta and lemon juice. Toss gently — the heat will slightly soften the feta.
- 5
Top with fresh dill. Serve immediately.
Nutrition Facts (per serving)
Frequently Asked Questions
What potato works best?
Yukon Gold is ideal — creamy inside, crispy outside. Russets work but are fluffier. Avoid waxy red potatoes as they don't crisp as well.
Can I add more vegetables?
Cherry tomatoes, bell peppers, or red onion wedges roast beautifully alongside the potatoes.
Should I add feta before or after roasting?
After — adding feta before roasting would burn it. The residual heat from the hot potatoes softens it just enough.
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