Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe

I absolutely love making Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe because it turns simple potatoes into something truly special – crispy on the outside, tender inside, with that beautiful bright zing of lemon and the salty creaminess of feta. Whenever I want a side dish that feels like sunshine on a plate, or something that pairs perfectly with grilled meats or Greek-style salads, this recipe is my go-to.

What makes these potatoes stand out is how easy they are to prepare while delivering big flavors. You ll find that the fresh herbs combined with lemon juice and zest create this irresistible aroma and taste that feels both refreshing and comforting. Plus, the feta melted just a bit on top gives the potatoes a delightful tang and texture you just don t get with your average roast.

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Ingredients You’ll Need

The ingredients here blend wonderfully to capture the essence of Greek cooking – fresh herbs, lemon, and feta paired with your potatoes for a match made in heaven. When shopping, I recommend fresh herbs if you can get them, and a good quality feta for the best flavor payoff.

• Yukon gold potatoes: Ideal for roasting thanks to their creamy texture and ability to crisp up nicely.
• Olive oil: Use extra virgin for that fruity, peppery kick that complements the lemon beautifully.
• Lemons: You’ll use one for zest and juice and another sliced to roast with the potatoes – the subtle roasting softens their bitterness.
• Garlic: Adds that classic savory depth roasted to perfection with the potatoes.
• Dried oregano: A staple in Greek cuisine that brings a warm, aromatic note.
• Fresh herbs (Greek basil, oregano, parsley & thyme): The mix layers freshness and earthiness – pick at least two if you can.
• Feta cheese: Crumbled and mixed into herbed olive oil for a creamy, salty finish you ll savor.

Variations

I like to play around with this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe depending on what I have on hand or the season. Don t be afraid to tweak the herbs or the cheese for a version that suits your taste!

• Herb swaps: Sometimes I swap the Greek basil for fresh dill or mint, which adds a sweet twist that my family enjoys.
• Feta alternatives: If you want to keep it dairy-free, a sprinkle of toasted pine nuts or chopped olives can stand in for feta s salty punch.
• Spicier kick: Adding a sprinkle of red pepper flakes to the potatoes before roasting gives a subtle heat that s surprisingly addictive.
• Garlic infusion: For an even stronger garlic flavor, roast whole garlic cloves alongside the potatoes and mash some of it into the herbed oil.

How to Make Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe

Step 1: Prep your potatoes and lemon-oregano marinade

Start by preheating your oven to 400ºF. Quarter your Yukon gold potatoes – no need to peel, their skins add great texture and nutrients. In a small bowl, whisk together 3 tablespoons of olive oil, the zest and juice from one lemon, and a tablespoon of dried oregano. Toss your potatoes in this mixture until every piece is nicely coated. This marinade is where that vibrant lemon flavor starts to build, so don t skip it!

Step 2: Add whole lemon halves and garlic for roasting

Now, cut your second lemon in half without squeezing (we want the juice to develop while roasting) and add those lemon halves to your potatoes in the roasting dish along with the minced garlic. Season generously with sea salt and fresh cracked black pepper-this step is critical for bringing out all the flavors. Pop everything in the oven for about 30-40 minutes, stirring halfway through, until the potatoes are golden and fragrant.

Step 3: Prepare the herbed feta drizzle

While the potatoes roast, chop your fresh herbs-Greek basil, oregano, parsley, and thyme work beautifully here. Combine the herbs with 2 tablespoons of olive oil and the crumbled feta, allowing it to marinate and meld. This mixture will be your delicious topping that adds freshness and creamy texture to the finished dish.

Step 4: Finish and serve with love

Once your potatoes are perfectly roasted and tender inside, take out the lemon halves and gently squeeze their softened juice over the dish. Then spoon over the herbed feta mixture, letting the flavors mingle just before serving. I love throwing an extra sprinkle of fresh herbs on top for a pop of color and brightness that makes this dish feel like a celebration.

How to Serve Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe

Garnishes

For garnishes, I like adding a little extra fresh parsley and a sprinkle of flaky sea salt right before serving. Sometimes a few cracked black peppercorns or a drizzle of good-quality extra virgin olive oil finishes it off with an elegant touch. These small additions really highlight the freshness and make every bite pop.

Side Dishes

This recipe shines alongside grilled chicken or lamb, a fresh Greek salad, or even roasted vegetables for a vegetarian spread. I ve also paired it with grilled fish and tzatziki – the creamy cucumber sauce complements the lemony potatoes beautifully. It s a versatile side that elevates any meal.

Creative Ways to Present

For special occasions, I ve served these potatoes in a rustic ceramic dish surrounded by fresh herbs and lemon wedges. You can also layer them on a platter with crumbled feta sprinkled like confetti and whole sprigs of herbs scattered on top-instantly Instagram-worthy and inviting!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, though the potatoes lose some crispness. Reheating gently helps bring some crunch back.

Freezing

Freezing works in a pinch, but the texture changes. If you freeze, spread the potatoes on a baking sheet first to flash freeze, then transfer to a freezer bag to prevent clumping. Thaw overnight before reheating.

Reheating

For the best results, reheat leftover Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe in a hot oven (around 375ºF) for 10-15 minutes to revive that crispy edge. Avoid microwaving to prevent mushiness – oven or air fryer does the trick perfectly.

FAQs

Final Thoughts

This Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe has become one of my absolute favorites because it s comforting without being heavy, bright without being overpowering, and always a crowd-pleaser. I encourage you to try making it for your next family dinner or gathering – it s surprisingly simple, yet feels so special. Once you get the balance of lemon and herbs, and the potatoes turn golden and crispy, you ll understand why I keep going back to this recipe again and again!

Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 124 reviews

• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Total Time: 40-50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Baking
• Cuisine: Greek

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Description

Greek Roast Potatoes with Lemon and Feta is a vibrant and flavorful side dish featuring tender Yukon gold potatoes roasted to golden perfection with zesty lemon, garlic, and aromatic herbs. Finished with a fresh herbed olive oil and creamy crumbled feta, this easy oven-roasted recipe captures the essence of Mediterranean cuisine and offers a delightful balance of citrus brightness and savory richness.

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Ingredients

Units USM Scale 1x2x3x

Potatoes and Marinade

• 2 pounds Yukon gold potatoes, quartered
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 tablespoon dried oregano
• Sea salt and freshly ground black pepper, to taste
• 1 lemon, cut into slices
• 3 cloves garlic, minced

Herb and Feta Topping

• 2 tablespoons olive oil
• 1/2 cup chopped fresh herbs: Greek basil, oregano, parsley & thyme
• 1/4 cup feta cheese, crumbled

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Instructions

1. Preheat the oven: Set your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
2. Prepare the potatoes and marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons of olive oil, lemon zest and juice from one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture, then season generously with sea salt and black pepper.
3. Add lemon slices for roasting: Cut the second lemon in half and toss the halves with the potatoes, making sure not to squeeze the juice. The lemon halves will roast alongside the potatoes to impart a subtle citrus aroma.
4. Roast the potatoes: Spread the potatoes and lemon halves on a baking sheet. Add the minced garlic evenly over the potatoes. Roast in the oven for 30-40 minutes, or until the potatoes are tender inside and golden and crispy outside, filling your kitchen with bright lemon and herb fragrance.
5. Prepare the herb and feta topping: While the potatoes roast, chop the fresh herbs and combine them with 2 tablespoons of olive oil in a small bowl. Add the crumbled feta to this herbed olive oil and let it marinate, allowing flavors to meld.
6. Serve: Once the potatoes are cooked, transfer them to a serving plate or bowl. Drizzle the marinated herb and feta olive oil over the hot potatoes. Garnish with extra fresh herbs if desired, and serve immediately for a flavorful Greek-inspired side dish.

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Notes

• Use only one lemon for juice and zest to keep the lemon flavor bright and balanced. The second lemon halves roast with the potatoes and should not be squeezed until after roasting to preserve their natural sweetness and aroma.
• You can use all the listed fresh herbs or a combination. For the best flavor, include at least two varieties from Greek basil, oregano, parsley, and thyme to complement the potatoes.
• Yukon gold potatoes are preferred for their creamy texture and ability to crisp up well during roasting.

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Nutrition

• Serving Size: 1/4 of recipe (approx. 250g)
• Calories: 280 kcal
• Sugar: 3g
• Sodium: 370mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg