Deliciously Crispy Greek Roast Potatoes with Lemon and Feta.

Equipment

These Greek Roast Potatoes with Lemon and Feta are a truly exceptional side dish – easy to make, bursting with flavor, and guaranteed to impress. The combination of crispy potatoes, bright lemon, salty feta, and fragrant herbs is simply irresistible. I encourage you to give this recipe a try and experience the magic of Mediterranean flavors in your own kitchen. Let me know in the comments how yours turned out – I’d love to hear from you! Don’t forget to rate this recipe and share it with your friends and family. Happy cooking!

Baking Sheet Large enough to hold potatoes in a single layer
Mixing bowl

Ingredients

Potatoes & Aromatics

2 lbs baby potatoes halved
3 tablespoons olive oil
3 cloves garlic minced
1 lemon juice of 1 large

Seasoning & Cheese

1 lemon zest of 1
1 teaspoon dried oregano
0.5 cup feta cheese crumbled
2 tablespoons parsley fresh, chopped
1 lemon wedges, for serving

Instructions

Preheat oven to 400°F (200°C).
Halve the baby potatoes and toss them in a large bowl with olive oil, minced garlic, lemon juice, and lemon zest.
Season generously with salt, pepper, and dried oregano.
Spread the potatoes in a single layer on a baking sheet.
Roast for 35-45 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
Remove from oven and sprinkle with crumbled feta cheese and chopped parsley.
Serve immediately with lemon wedges.

Notes

For extra crispy potatoes, parboil them for 5-7 minutes before roasting.