I absolutely love this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe because it transforms humble potatoes into something truly special-crispy on the outside, tender on the inside, and bursting with bright, herby lemon flavor. Whenever I m craving something comforting yet fresh, this dish is my go-to. It works perfectly as a side for both casual dinners and festive meals, and the addition of creamy feta just takes it to another level.
When I first tried this, I was amazed at how simple ingredients could create such a layered, vibrant flavor. You ll find that roasting the lemon right alongside the potatoes adds a gentle sweetness and zest that s hard to beat. Plus, the fresh herbs combined with olive oil and feta give each bite a burst of freshness that makes this recipe worth keeping in your rotation.
Why You’ll Love This Recipe
- Bright Lemon Flavor: Roasting lemon halves with the potatoes infuses a tender citrus sweetness you won t get by just squeezing juice.
- Perfect Crispy Texture: Using Yukon gold potatoes and olive oil creates the perfect crispy outside without drying out the inside.
- Fresh Herb Boost: A mix of Greek basil, oregano, parsley, and thyme adds freshness and complexity with every bite.
- Easy Yet Elegant: This dish feels fancy but is so simple to prepare, making it a crowd-pleaser for weeknights or entertaining.
Ingredients You’ll Need
The ingredients here are straightforward, but what makes the magic happen is how they come together – the starchy potatoes soak up the lemony, herby goodness, while the salty feta adds a creamy contrast. Look for fresh herbs and quality feta for the best results.
- Yukon gold potatoes: These hold their shape well and have just the right amount of starch to get crispy and creamy at the same time.
- Olive oil: Use good quality extra virgin olive oil for rich flavor and a delicious golden roast.
- Lemons: Two lemons are key – one for zest and juice, the other for roasting alongside the potatoes to mellow the tang.
- Garlic cloves: Minced fresh garlic works best for that aromatic punch without overpowering the dish.
- Dried oregano: Offers an earthy, classic Greek flavor that complements the potatoes and lemon beautifully.
- Fresh herbs (Greek basil, oregano, parsley & thyme): Freshness matters-these herbs bring brightness and an herbaceous pop that s essential to the recipe.
- Feta cheese: Crumbled feta adds creaminess and a salty bite that perfectly balances the lemon and herbs.
Variations
I love making this recipe my own by swapping or adding different herbs depending on what s fresh or what I have on hand. It s such a flexible base that you can easily adjust flavors to suit your mood or season.
- Herb swaps: Sometimes I swap out thyme for rosemary for a piney twist, or add dill for a brighter note; each brings a new dimension to the potatoes.
- Spicy kick: Adding a pinch of crushed red pepper flakes gives it a subtle heat that my family loves.
- Vegan version: Simply omit the feta or replace with vegan cheese or toasted nuts for texture.
- Extra crispy: Parboil the potatoes for 5 minutes before roasting to get an even crunchier exterior.
How to Make Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
Step 1: Prep the Potatoes and Lemon-Infused Oil
Start by quartering your Yukon gold potatoes-aim for evenly sized pieces so they cook at the same rate. In a small bowl, whisk together olive oil, lemon zest, juice from one lemon, dried oregano, and a pinch of salt and pepper. Toss the potatoes in this mixture thoroughly to coat each piece-this is where the lemon starts to really shine and soak into the spuds.
Step 2: Arrange Lemon Halves and Garlic for Roasting
Cut the second lemon in half and tuck those halves in with the potatoes on your roasting pan-don t juice them yet, as they ll slowly release flavor as they roast. Scatter the minced garlic over the potatoes, making sure it spreads evenly for that lovely aroma that fills your kitchen.
Step 3: Roast to Golden Perfection
Pop your pan into a 400ºF oven and roast for about 30 to 40 minutes, flipping occasionally to help every side turn golden and crisp. Watch for that fragrant lemon-herb aroma that signals they re nearly ready – and check the potatoes with a fork to ensure they re tender inside but crispy outside.
Step 4: Make Herby Feta Drizzle
While the potatoes roast, chop up your fresh herbs-Greek basil, oregano, parsley, and thyme make a perfect combo. Mix them with a couple tablespoons of olive oil and crumble in the feta cheese. Let this marinate and meld while the potatoes cook; the flavors deepen and meld into a delightful drizzle.
Step 5: Final Assembly and Serving
Once roasted, remove the lemon halves and give them a squeeze over the potatoes for a fresh burst of juicy brightness. Transfer the potatoes to a serving dish, then drizzle generously with your herby feta olive oil mix. If you want, scatter a few fresh herbs on top for an extra pop of color and flavor.
Pro Tips for Making Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
- Don t Squeeze Lemon Too Early: Leaving the lemon halves whole during roasting lets their oils caramelize gently, which adds a subtle sweetness to balance the tartness.
- Coat the Potatoes Well: Make sure every wedge is coated in the lemon-oregano olive oil mix so they roast evenly with flavor.
- Fresh Herbs Matter: If possible, use fresh herbs rather than dried for the finishing drizzle – they add freshness and visual appeal.
- Avoid Overcrowding: Give your potatoes space on the baking tray to crisp up nicely instead of steaming.
How to Serve Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
Garnishes
I like to sprinkle a little extra fresh parsley or oregano on top just before serving – it brightens the dish and adds a lovely herbal aroma. Sometimes a light drizzle of extra virgin olive oil or a few toasted pine nuts bring some extra texture and richness.
Side Dishes
This pairs beautifully with grilled chicken, lamb kebabs, or a simple Greek salad. I often serve it alongside tzatziki for a cool, creamy contrast that balances the warm, tangy potatoes perfectly.
Creative Ways to Present
For a special occasion, try serving these potatoes in a rustic earthenware bowl topped with whole roasted lemon halves for an impressive presentation. You can also arrange the potatoes on a platter with fresh herb sprigs and scattered feta crumbles for a colorful centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover Greek roast potatoes in an airtight container in the fridge for up to 3 days. When you do this, be sure to keep the herbed feta mixture separate until serving to keep it fresh and flavorful.
Freezing
Freezing these potatoes isn t my favorite because the texture can get a bit mushy upon thawing. However, if you want to freeze, roast them without the fresh herb and feta topping, then freeze in a single layer. Reheat and add the fresh toppings after.
Reheating
To reheat leftovers, pop them in a hot oven (around 375ºF) for 10-15 minutes to bring back the crispiness. Avoid microwaving as it tends to make the potatoes soggy. Add the herby feta drizzle fresh after reheating for best flavor.
FAQs
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Can I use other types of potatoes for this recipe?
Yes, but Yukon gold potatoes are ideal because they hold their shape well and crisp nicely. Russets tend to be more fluffy and may fall apart during roasting, while red potatoes will work but have less creamy interiors.
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Why do you roast the lemon halves with the potatoes?
Roasting the lemon halves releases their juices and oils slowly, mellowing their acidity and adding a natural sweetness that really enhances the flavor of the potatoes, unlike simply squeezing lemon juice raw.
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Can I prepare this recipe ahead of time?
Absolutely! You can toss the potatoes in the lemon oil mixture a few hours before roasting and refrigerate. Just bring them to room temperature before roasting for even cooking.
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Is this dish suitable for vegans?
You can make it vegan by omitting the feta or substituting with a non-dairy cheese alternative or toasted nuts for added texture and flavor.
Final Thoughts
I can t recommend this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe enough-it s become a favorite in my kitchen because it s both comforting and vibrant without any fuss. I love how easy it is to make yet feels like a dish you d get at a charming Mediterranean taverna. Give it a try for your next meal, and you ll see why it s such a crowd-pleaser that friends and family keep asking for seconds!
Print
Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek roast potatoes recipe features tender Yukon gold potatoes roasted to crispy perfection with lemon, garlic, and a blend of aromatic herbs. Finished with a flavorful drizzle of feta-infused herbed olive oil, these potatoes offer a bright, fresh, and savory side dish bursting with authentic Mediterranean flavors.
Ingredients
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 or halves (for roasting, do not squeeze)
- 3 cloves garlic, minced
Herb and Feta Drizzle
- 2 Tablespoons olive oil
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare it for roasting the potatoes.
- Prepare Potatoes and Marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons olive oil, lemon zest, juice from one lemon, and dried oregano. Toss the potatoes in this mixture, ensuring they are evenly coated. Season generously with sea salt and black pepper to taste.
- Add Roasting Lemon and Garlic: Place the second lemon cut into halves or slices directly with the potatoes; do not squeeze it yet. Add minced garlic to the potatoes as well, allowing these to roast together for maximum flavor infusion.
- Roast Potatoes: Spread the potatoes, garlic, and lemon evenly on a baking sheet. Roast in the preheated oven for approximately 30-40 minutes, or until the potatoes are golden and crispy on the outside and tender inside. The potatoes will emit a fragrant aroma of lemon and herbs when done.
- Prepare Herb and Feta Drizzle: While roasting, chop the fresh herbs finely and mix them with 2 tablespoons of olive oil. Add crumbled feta to this mixture and let it marinate until the potatoes finish roasting.
- Serve: Remove the roasted lemon from the baking sheet and gently squeeze over the potatoes to add zest and juiciness. Transfer the hot potatoes to a serving plate or bowl. Drizzle the herbed feta olive oil over the top and garnish with extra fresh herbs if desired for an added fresh touch.
Notes
- Only use one lemon for the lemon zest and juice in the potato marinade. The second lemon is roasted whole with the potatoes and squeezed after cooking to contribute sweetness and depth of flavor.
- You can use any combination of the listed fresh herbs, but for best flavor, include at least two varieties such as Greek basil and oregano.
- Ensure the potatoes are roasted long enough to achieve crisp edges and a tender interior for the perfect texture contrast.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
