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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon, oregano, and garlic-roasted wedges for crispy golden edges. Toss in a roasting pan, roast until the liquid is absorbed, then finish with crumbled feta and fresh dill for a salty, bright topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek feta roast potatoes
  • 3 lb Yukon gold potatoes
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 clove garlic
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potato wedges
  1. Preheat oven to 425F until fully hot. This helps the wedges start crisping immediately on contact.
  2. Toss potatoes with olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper in a roasting pan. Make sure every wedge is coated so the flavors roast into the edges.
  3. Spread the potatoes in a single layer in the roasting pan. Keep them spaced for crisp, golden browning rather than steaming.
  4. Roast 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden. Look for browned edges and nearly dry pan liquid before finishing.
Finish with feta
  1. Top hot potatoes with crumbled feta and fresh dill or parsley. The feta should sit on the hot wedges so it softens slightly without melting away.
  2. Serve hot. Plate right away for the crispiest texture.

Notes

For extra crisp edges, use a true single layer and avoid adding more liquid once roasting begins. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan at 425F until hot and re-crisped. Freezing is not recommended because the feta and potatoes can become softer after thawing. Dietary swap: use feta labeled made with dairy-free ingredients and chicken broth can be replaced with vegetable broth for a vegetarian version.