If there’s one side dish that instantly wins over a crowd, it’s these Crispy Lemon-Feta Roasted Potatoes. Golden, craggly potatoes get the royal treatment with vibrant lemon, creamy feta, and a shower of fresh dill—a blend of flavors and textures that’s bright, savory, and downright irresistible.
Why You’ll Love This Recipe
- Ultra-Crispy Texture: Each potato gets smashed and roasted for the ultimate golden, crunchy exterior that’s simply unbeatable.
- Bright, Tangy Lemon Flavor: Roasted lemon infuses the dish with zippy freshness, perfectly balancing the richness of the potatoes and feta cheese.
- Simple Ingredients, Big Flavor: You’ll only need a handful of everyday ingredients, but each one shines to create a side that feels truly gourmet.
- Crowd-Pleasing & Versatile: Crispy Lemon-Feta Roasted Potatoes go with everything—holiday roasts, weeknight chicken, or even brunch spreads!
Ingredients You’ll Need
The beauty of Crispy Lemon-Feta Roasted Potatoes is you don’t need anything fancy—just a few fresh, flavorful ingredients that come together into something truly heavenly. Each one plays a unique role: the potatoes turn delightfully crisp, the lemon adds punch, and creamy feta gives every bite a savory boost.
- Baby yellow potatoes (or petite gold): These are perfect for smashing—they roast evenly and deliver creamy insides beneath ultra-crispy edges.
- Extra-virgin olive oil: Divided for both roasting and dressing, this ensures every nook is delightfully golden and flavorful.
- Dried oregano: A sprinkle of this classic herb gives depth and a Mediterranean flair.
- Garlic powder: Adds mellow savoriness that doesn’t overpower the lemon or cheese.
- Kosher salt: Essential for seasoning every layer from the boiling water to the final garnish.
- Black pepper: Freshly cracked is best—just the right amount of warmth.
- Fresh lemon: Sliced, roasted, and minced—this is the ingredient that makes these potatoes sing!
- Feta cheese: Choose block feta and crumble it yourself for the creamiest, briniest bursts.
- Fresh dill: For a grassy, herbal finish that brightens up every bite.
Variations
One of the best things about Crispy Lemon-Feta Roasted Potatoes? They’re incredibly easy to make your own. Whether you’re adjusting for what’s in your pantry, special diets, or you simply want to switch up the flavors, there are plenty of ways to experiment.
- Vegan Option: Skip the feta (or use a dairy-free substitute) and add a dusting of nutritional yeast for a cheesy, savory touch.
- Try Other Herbs: Swap the dill for fresh parsley, mint, or even a sprinkle of chives for a totally different green note.
- Spicy Kick: Add crushed red pepper flakes or a shake of smoked paprika to the oil mixture for a pop of heat and depth.
- Switch Up the Citrus: No lemons? Thinly sliced oranges or Meyer lemons add a delicate, sweet-tart twist.
How to Make Crispy Lemon-Feta Roasted Potatoes
Step 1: Boil the Potatoes
Start by adding your baby potatoes to a pot of generously salted water. Boil them until just fork-tender—this usually takes about 10 to 15 minutes. Drain the potatoes and let them cool just enough so you can handle them but they’re still warm (they’ll smash better this way!).
Step 2: Prep the Lemon and Seasoned Oil
While the potatoes are cooling, thinly slice your lemon into 1/4-inch rounds and mix up the olive oil with oregano, garlic powder, salt, and pepper. This seasoned oil is pure gold for flavor and crispiness, trust me!
Step 3: Smash, Season, and Arrange
Spread the potatoes on a parchment-lined baking sheet. Drizzle with half the seasoned oil and toss gently. Use the bottom of a jar or sturdy glass to press down each potato until flattened and craggy—no need for perfection! Nestle lemon slices right in among the potatoes, then brush everything with the rest of that delicious oil.
Step 4: Roast Until Ultra-Crispy
Roast at 450ºF for about 30 minutes. By the end, your kitchen will smell incredible! The potatoes transform into crisp-edged, golden bites, while the lemon turns jammy and fragrant. Remove the lemon slices when done and let them cool for a couple minutes.
Step 5: Make the Lemony Dressing & Finish
Finely mince the roasted lemon rounds (watch for seeds!), then stir in a bit more olive oil and a pinch of salt. This vibrant “lemon confit” dressing is what really sets Crispy Lemon-Feta Roasted Potatoes apart. Toss with the hot potatoes, then add the feta and finish with plenty of fresh dill.
Pro Tips for Making Crispy Lemon-Feta Roasted Potatoes
- Use Hot Potatoes for Smashed Perfection: Smash the potatoes while they’re still warm and pliable—this gives those coveted craggy edges that crisp up beautifully in the oven.
- Don’t Skimp on Oil: A generous drizzle of olive oil is what gives these potatoes their golden crunch—make sure to coat every potato surface and the lemon slices for max flavor.
- Roast the Lemon—Don’t Skip It: Roasting the lemon mellows its sharpness and brings out gorgeous sweetness, which infuses the entire dish.
- Crumble Feta Over While Warm: Toss in the feta just after roasting so it goes a little melty and clings to the crispy potatoes—absolute magic!
How to Serve Crispy Lemon-Feta Roasted Potatoes
Garnishes
For a finishing flourish, I love scattering a bit of extra fresh dill or parsley on top. If you’re a fan of bold flavors, additional crumbled feta or a final crack of fresh black pepper add flair and tang in every bite.
Side Dishes
Crispy Lemon-Feta Roasted Potatoes shine next to grilled chicken, herby lamb chops, or your favorite roast, but don’t overlook them for brunch—try them tucked beside scrambled eggs or as a zippy base for poached salmon.
Creative Ways to Present
Turn these potatoes into a shareable party platter by piling them high with dollops of Greek yogurt and extra lemon wedges, or serve as individual appetizers by skewering them with mini cocktail forks for easy picking. They also look gorgeous alongside jewel-toned roasted veggies for a holiday spread.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Lemon-Feta Roasted Potatoes keep beautifully! Store any extras in an airtight container in the refrigerator for up to four days; they maintain their zesty personality and reheat surprisingly well.
Freezing
I recommend skipping the freezer for this recipe—frozen roasted potatoes tend to lose that signature crispy texture and turn mealy after thawing. These are best enjoyed fresh or simply refrigerated.
Reheating
To bring back the glorious crunch, spread the potatoes on a baking sheet and pop them in a 350ºF oven until heated through. Avoid the microwave if you can, since it softens the edges and mutes those perfect textures.
FAQs
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Can I use other types of potatoes for Crispy Lemon-Feta Roasted Potatoes?
Absolutely! While baby yellow potatoes have the best creamy texture after roasting, you can use red potatoes or fingerlings cut into chunks. Just aim for similarly sized pieces so everything roasts evenly and gets beautifully crisp.
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What’s the best way to smash the potatoes?
If you don’t have a dedicated potato smasher, the flat bottom of a sturdy glass or jar works perfectly. Apply gentle, even pressure—don’t worry if some potatoes break apart, every jagged edge equals extra crunch!
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Can I make this recipe ahead for a party?
You can boil and smash the potatoes a few hours in advance, then finish roasting and dressing them just before guests arrive. This way, you’ll serve them at peak crispiness, with fresh, vibrant flavor.
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Is there a way to make the dish less tangy?
For a milder flavor, use fewer lemon slices or mix in some roasted sweet onion to mellow the dressing. You can also stir in a dollop of Greek yogurt which will temper the punch and add extra creaminess.
Final Thoughts
If you’re looking for a side that’s as easy to pull together as it is vibrant and beautiful, you’ve got to give Crispy Lemon-Feta Roasted Potatoes a try. They’ll steal the show at any table—so gather your ingredients, turn up your oven, and get ready to watch everyone reach for seconds. Enjoy every zesty, golden bite!
Print
Crispy Lemon-Feta Roasted Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Crispy Lemon-Feta Roasted Potatoes are a delightful side dish that combines the tangy flavors of lemon and feta with perfectly crispy smashed baby yellow potatoes. A refreshing dish that pairs well with any meal!
Ingredients
Potatoes:
- 1.5 lbs. baby yellow potatoes (or petite gold)
Oil Mixture:
- 6 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Additional Ingredients:
- 1 small lemon (or 1/2 large), thinly sliced into 1/4-inch thick rounds
- 4 to 5 oz. feta cheese, cut or crumbled into chunks
- 1/4 cup roughly chopped fresh dill
Instructions
- Boil Potatoes: Boil potatoes in salted water until fork-tender, about 10 to 15 minutes. Drain and cool. Preheat oven to 450ºF.
- Prepare Oil Mixture: Combine 3 Tbsp. olive oil, oregano, garlic powder, 1/2 tsp. salt, and black pepper.
- Coat Potatoes: Transfer potatoes to a baking sheet, drizzle with oil mixture, smash, add lemon slices, and roast for 30 minutes.
- Make Lemon Dressing: Mince roasted lemon, mix with olive oil and salt.
- Combine and Serve: Toss potatoes with lemon dressing, feta, and dill. Garnish with black pepper before serving.
Notes
- Store leftover potatoes in the refrigerator for up to 4 days.
- Rewarm in the oven at 350ºF.
- Do not freeze roasted potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
