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A close-up of golden-brown Greek Feta Roasted Potatoes, topped with crumbled feta cheese and fresh parsley.

Greek Feta Roasted Potatoes with Garlic and Lemon

These zesty Greek feta roasted potatoes are crispy on the outside, fluffy inside, and packed with Mediterranean flavor. Roasted with garlic, oregano, lemon, and olive oil, then finished with creamy feta cheese and fresh herbs, this easy side dish pairs perfectly with chicken, seafood, or grilled vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low sodium vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped

Equipment

  • Baking dish or sheet pan

Method
 

  1. Preheat oven to 425°F. Lightly grease a large baking dish or sheet pan.
  2. Add potato wedges to the pan. Drizzle with olive oil and toss with garlic, oregano, dried parsley, paprika, salt, and black pepper until evenly coated.
  3. Pour vegetable broth around the potatoes and spread them into a single layer.
  4. Roast for 40 minutes, flipping halfway through cooking, until potatoes are golden brown and tender.
  5. Drizzle lemon juice over the potatoes during the final 5 minutes of roasting.
  6. Remove from the oven and sprinkle with lemon zest, crumbled feta cheese, and fresh parsley.
  7. Serve warm with extra lemon wedges if desired.

Notes

For extra crispy potatoes, avoid overcrowding the pan and roast cut-side down during the first half of cooking. These Mediterranean potatoes pair well with grilled chicken, salmon, or fresh Greek salads.