Imagine pulling a tray from the oven, the air filling with the scent of lemon and oregano clinging to crispy, golden potatoes. Now, picture crumbling salty feta and scattering sun-kissed tomatoes over the top. That’s the magic we’re diving into today.

This isn’t just another side dish; it’s a celebration on a plate. It’s the kind of food that turns a simple weeknight dinner into a small, sun-drenched event, a taste of a Greek taverna right in your own kitchen.

The Simple Joy of a Well-Made Side Dish

Sometimes, the most memorable parts of a meal aren’t the main events, but the supporting acts. A truly great side dish can steal the show, and these potatoes are poised to do just that. They carry a humble confidence.

They’re robust enough to stand up to a hearty roast, yet bright and vibrant enough to lighten up a simple piece of grilled fish. They bring texture, flavor, and a whole lot of personality to your table, making every bite an experience.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward creating something truly special. Each one plays a crucial part in the symphony of flavors and textures.

• 2 pounds red potatoes, cut into quarters
• ¼ cup olive oil
• ¾ teaspoon kosher salt
• ¾ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 lemon, juiced

For the Feta Topping:

• ½ cup feta cheese, crumbled
• ¼ cup sun-dried tomatoes, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1 lemon, zested

How to make Greek Roasted Potatoes with Feta?

The process is a delightful dance of heat and timing, resulting in potatoes that are impossibly crispy on the outside and dreamily fluffy within. It’s easier than you might think, I promise.

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Preparing Your Potatoes for Greatness

Start by preheating your oven to a robust 425°F, that initial blast of heat is non-negotiable for the perfect crisp. While it warms, cut your red potatoes into those perfect, hearty 1-inch quarters.

The goal here is uniformity, so every piece cooks at the same rate. Toss them right on the baking sheet with the olive oil, salt, dried oregano, garlic powder, onion powder, and black pepper—this is where the foundational flavor is built.

The First Roast: Building the Crisp

Spread the potatoes in a single, uncrowded layer across the baking sheet. This is the secret, honestly, giving each piece its own space to breathe and become golden. Roast them for about 25 minutes, giving them a good toss halfway through.

You’ll know you’re on the right track when the edges are just starting to turn a light, promising brown and the potatoes are nearly tender all the way through. The smell in your kitchen will be your guide.

The Lemon Juice Lift

Now for a little chef’s trick. Pull the pan from the oven and immediately drizzle the fresh lemon juice over the hot potatoes. It will sizzle and steam, a fragrant cloud that gets absorbed right into the cracks and crevices.

This not only adds a beautiful zing, but it also helps create an even more interesting texture on the potato skins. Toss them to coat and pop them back in for a final 5 to 10 minutes, until they are deeply golden and perfectly tender.

Creating the Vibrant Feta Topping

While the potatoes are doing their thing in the oven, let the feta sit out to soften slightly. In a small bowl, gently combine the crumbled feta, chopped sun-dried tomatoes, fresh oregano, fresh basil, and that beautiful, fragrant lemon zest.

The contrast here is everything—the salty, creamy cheese against the sweet, chewy tomatoes and the bright, herbal notes. It’s a topping that feels alive.

The Grand Finale: Bringing It All Together

Transfer your glorious, crispy, lemon-kissed potatoes to a serving dish. Do it while they’re still piping hot. Then, generously scatter the feta topping over them.

The residual heat will just barely warm the topping, melting the feta ever so slightly and releasing the oils from the herbs. Serve it immediately, and listen for the happy sighs.

Why This Potato Recipe Just Works

It’s all about the method, really. The high heat creates a crisp exterior while keeping the interior light and fluffy. The lemon juice, added partway, injects a burst of freshness without making the potatoes soggy.

And by adding the fresh, complex topping at the very end, you preserve its vibrant texture and flavor. Every element has its moment to shine, creating a perfectly balanced bite every single time.

Tips

For the crispiest results, don’t crowd the pan. If you need to, use two baking sheets to ensure each potato piece has its own personal space. A little room goes a long, long way.

Resist the urge to use fresh herbs during the roasting process. Their delicate nature means they’ll just burn in the high heat; dried herbs are your friend here for building that base flavor.

If you’re lucky enough to have a convection oven, use it. Just reduce the temperature to 400°F and keep a close eye on them, as they’ll cook a bit faster and get even crispier.

What to Serve With Your Greek Potatoes

These potatoes are incredibly versatile. They’re a dream alongside simply grilled chicken or a flaky piece of blackened cod. The bright acidity cuts through the richness of the fish beautifully.

For a truly special meal, pair them with a roast leg of lamb. The earthy, savory lamb and the zesty, creamy potatoes are a match made in culinary heaven. Don’t forget a simple, crisp green salad to round it all out.

Ingredient Substitutions: Making It Your Own

No red potatoes? Yukon Golds are a fantastic substitute, offering a similar waxy texture and buttery flavor. I’d steer clear of russets, though, as they tend to fall apart.

If you can’t find feta, crumbled goat cheese offers a similar tangy, creamy profile that works wonderfully. And for the sun-dried tomatoes, feel free to use chopped, fresh cherry tomatoes in the summer when they’re at their peak.

How to Store and Reheat Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. They won’t have the same crackling crispness, but they are still utterly delicious.

You can reheat them in the microwave for a quick fix, but for a better texture, a toaster oven or air fryer works wonders. Or, my personal favorite, eat them cold straight from the fridge, maybe tossed into a salad with some leftover grilled chicken.

Exploring Delicious Variations

This recipe is a wonderful canvas for your own creativity. For a simpler version, skip the full topping and just serve the lemon-herb roasted potatoes on their own—they are magnificent in their own right.

If you’re an olive lover, try swapping the sun-dried tomatoes for an equal amount of chopped Kalamata olives. Their briny, salty punch is a classic Greek flavor that pairs beautifully with the feta and lemon.

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Greek Roasted Potatoes with Feta Recipe

Author: Elly Cooking Method: Roasting Cuisine: Mediterranean Courses: Side Dish Recipe Keys: M Mediterranean P potato recipes V vegetable side dish

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 425  F Servings: 6 Estimated Cost: $ low Calories: 240

Best Season: Fall, Winter, Spring

Description

Our savory roasted Greek potatoes are a simple oven-baked crispy potato recipe with lemon and herbs. Topped with feta, sundried tomatoes, and fresh herbs, this Greek-inspired side dish is bursting with Mediterranean flavor and perfect alongside grilled meats or fish.

ingredients

Servings

Potatoes

• 2 pounds red potatoes (cut into 1-inch pieces or quarters)
• 0.25 cup extra virgin olive oil
• 0.75 teaspoon kosher salt
• 0.75 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon black pepper
• 1 lemon (juiced (about 2–3 tbsp))

Feta Topping

• 0.5 cup feta cheese (crumbled)
• 0.25 cup sundried tomatoes (chopped (vacuum-sealed, not oil-packed))
• 1 tablespoon fresh oregano (chopped)
• 1 tablespoon fresh basil (chopped)
• 1 lemon (zested (same lemon as juice))

Instructions

1. Preheat oven to 425°F (220°C). Set out feta to soften slightly.
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2. Place cut potatoes in the center of a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, dried oregano, garlic powder, onion powder, and black pepper. Toss to coat evenly and spread in a single layer.
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3. Roast for 25 minutes, tossing halfway through, until potatoes are nearly tender and just beginning to brown.
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4. Remove from oven and drizzle with lemon juice. Toss to coat, then return to oven and roast 5–10 more minutes until golden brown and fully tender.
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5. While potatoes roast, combine feta, sundried tomatoes, fresh oregano, fresh basil, and lemon zest in a small bowl.
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6. Transfer roasted potatoes to a serving dish and sprinkle generously with the feta topping. Serve immediately.
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Nutrition Facts

Servings 6

Serving Size 1 cup

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 3.5gg18%

Trans Fat 0gg

Cholesterol 15mgmg5%

Sodium 480mgmg20%

Potassium 620mgmg18%

Total Carbohydrate 28gg10%

Dietary Fiber 3gg12%

Sugars 3gg

Protein 6gg12%

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Calcium 15% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use red, new, or Yukon Gold potatoes—avoid russets as they’re too starchy. Vacuum-sealed sundried tomatoes (not oil-packed) are recommended for best texture. For extra crispiness, ensure potatoes are in a single layer and avoid overcrowding the pan. Leftovers keep well for 3–4 days and are delicious cold on salads!

Keywords: greek roasted potatoes, lemon herb potatoes, feta potatoes, mediterranean side dish, easy roasted potatoes, vegetarian side dish