If you’re craving a side dish that bursts with bright, vibrant flavors and irresistible textures, the Greek Roast Potatoes With Lemon And Feta Recipe is exactly what you need. These golden, crispy potatoes are beautifully infused with zesty lemon, fragrant garlic, and earthy oregano, then perfectly balanced with creamy, salty feta cheese that melts just a little on top. Simple yet spectacular, this dish embodies the heart of Greek cooking and will quickly become a treasured favorite on your dinner table.
Ingredients You’ll Need
To make this Greek Roast Potatoes With Lemon And Feta Recipe truly shine, you’ll want to gather a handful of fresh, straightforward ingredients. Each one plays a critical role in building the depth of flavor, from the mellow richness of Yukon gold potatoes to the bright, tangy punch of lemon and the salty creaminess of feta.
- Yukon gold potatoes (2 pounds, quartered): Their buttery texture crisps up beautifully in the oven while staying tender inside.
- Olive oil (5 tablespoons, divided): Use a good quality, peppery olive oil to coat the potatoes and herbs for that authentic Greek flavor.
- Lemons (2): One whole lemon sliced for roasting, and the other zested and juiced to brighten the potatoes.
- Garlic (3 cloves, minced): Adds a punchy, aromatic layer that complements the citrus and herbs.
- Dried oregano (1 tablespoon): Classic Greek seasoning that brings a warm, earthy note to the potatoes.
- Fresh herbs (½ cup chopped): A vibrant combination of Greek basil, oregano, parsley, and thyme for freshness and color.
- Feta cheese (¼ cup, crumbled): The crowning glory — creamy, salty, and just the right tang to finish the dish.
How to Make Greek Roast Potatoes With Lemon And Feta Recipe
Step 1: Prep and Season the Potatoes
Start by preheating your oven to 400ºF. Quarter your Yukon gold potatoes so they cook evenly and develop a beautifully crispy crust. In a small bowl, whisk together three tablespoons of olive oil, the zest, juice of one lemon, and dried oregano. Toss the potatoes in this lemony olive oil mixture, then season generously with sea salt and freshly cracked black pepper. This marinade is where the magic begins, coating every piece with bright, herbal flavor.
Step 2: Add Lemon Slices and Garlic
Next, halve the remaining lemon and add these slices to the potatoes for roasting. Resist the urge to squeeze them before baking—the roasting process mellows the lemons and infuses the potatoes with a subtle citrus aroma. Spread minced garlic evenly among the potatoes; as it roasts, it will mellow and infuse the dish with mouthwatering fragrance.
Step 3: Roast to Golden Perfection
Place everything onto a baking tray and roast in the oven until the potatoes are tender inside and have developed a golden, crispy exterior—this typically takes 30 to 40 minutes. You’ll know they’re ready when the kitchen fills with the intoxicating scent of lemon, herbs, and garlic mingling together perfectly.
Step 4: Prepare Herb and Feta Drizzle
While the potatoes roast, chop your selection of fresh herbs—Greek basil, oregano, parsley, and thyme work beautifully here. Mix these into the remaining two tablespoons of olive oil and then fold in the crumbled feta. Let this herby, creamy mixture sit and marinate for a bit; this step allows the flavors to meld and enhances the final topping for the potatoes.
Step 5: Final Assembly
Once the potatoes are out of the oven, transfer them to a serving dish and drizzle generously with the feta and herb mixture. For an extra flourish, scatter a few more fresh herbs on top. The combination of hot, crispy potatoes with the cool, creamy feta topping is downright irresistible.
How to Serve Greek Roast Potatoes With Lemon And Feta Recipe
Garnishes
Adding a sprinkle of fresh herbs like oregano or parsley right before serving not only amps up the visual appeal, but also brightens the flavors wonderfully. A pinch of cracked black pepper or an extra crumble of feta on top can personalize the dish even more.
Side Dishes
These potatoes make an excellent companion to grilled meats like lamb or chicken, but they also pair beautifully with a fresh Greek salad, tzatziki, or even alongside roasted vegetables. Their vibrant flavor profile enhances almost any Mediterranean-inspired meal.
Creative Ways to Present
For a fun twist, serve the roasted potatoes in individual small bowls layered with dollops of the herbed feta mixture. Alternatively, pile them on a rustic wooden board alongside lemon wedges and sprigs of fresh herbs, encouraging everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Greek Roast Potatoes With Lemon And Feta Recipe in an airtight container in the refrigerator for up to 3 days. The potatoes will remain flavorful but may lose some of their crispness.
Freezing
This dish freezes fairly well. Lay the cooled potatoes and feta mixture separately in freezer-safe containers. When you’re ready to enjoy them, thaw overnight in the fridge for the best texture and flavor.
Reheating
To keep the potatoes crispy when reheating, warm them in a preheated oven at 375ºF for about 10-15 minutes rather than using a microwave. Add the feta topping fresh after reheating so it stays creamy and delicious.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon gold potatoes are ideal for their creamy texture and crispiness, you can also use red potatoes or even fingerlings. Just adjust the roasting time if needed, as some varieties cook differently.
Is it necessary to use fresh herbs?
Fresh herbs truly elevate this dish with vibrant flavor and color, but if you don’t have fresh on hand, dried herbs can work in a pinch. Use them sparingly in the olive oil and oregano for the best result.
Can this recipe be made vegan?
Yes! Simply omit the feta or substitute with a plant-based vegan cheese. You might also add a sprinkle of nutritional yeast to introduce a cheesy flavor element.
How important is it to roast the lemons whole?
Roasting lemons whole or in thick slices helps mellow their acidity and infuses a subtle citrus aroma to the potatoes without overpowering them. It’s worth keeping this step for authenticity and flavor balance.
What is the best way to get crispy roast potatoes?
Coating the potatoes thoroughly in olive oil, ensuring they have space on the baking tray to roast evenly, and not overcrowding the pan all help achieve crispy edges. Roasting at 400ºF is also key to that perfect crunch.
Final Thoughts
There is something truly special about the way the bright lemon, aromatic herbs, and creamy feta come together in this Greek Roast Potatoes With Lemon And Feta Recipe. It’s a dish that feels both comforting and vibrant, simple yet sophisticated. I promise once you try it, these potatoes will become your go-to side for everything from casual dinners to festive gatherings. So go ahead, give it a whirl, and enjoy a taste of Greece in your own kitchen!
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Greek Roast Potatoes With Lemon And Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek roast potatoes are golden and crispy on the outside, tender inside, and bursting with bright lemon, garlic, and herb flavors. Tossed in olive oil and fragrant oregano, then roasted to perfection and finished with creamy crumbled feta, this easy side dish captures the essence of Mediterranean cooking and makes a perfect accompaniment for any meal.
Ingredients
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Sea salt and black pepper, to taste
Additional Ingredients
- 1 whole lemon, cut into slices (for roasting)
- 3 cloves garlic, minced
- 2 tablespoons olive oil (for herbs and feta mixture)
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme)
- ¼ cup crumbled feta cheese
Instructions
- Preheat Oven: Set your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes and Marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons olive oil, zest of one lemon, juice of one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture until fully coated. Season generously with sea salt and freshly ground black pepper.
- Add Lemon Slices: Cut the second lemon into slices and toss them gently with the potatoes, being careful not to squeeze out the juice. This allows the lemon slices to roast alongside the potatoes for extra flavor.
- Roast Potatoes: Spread the potatoes and lemon slices in a single layer on a baking sheet. Scatter the minced garlic over the top. Roast in the preheated oven for 30-40 minutes until potatoes are golden brown, crispy on the outside, tender inside, and fragrant with lemon and herbs.
- Prepare Herb and Feta Mixture: While potatoes roast, chop the fresh herbs finely. Mix the herbs with 2 tablespoons olive oil and crumble in the feta cheese. Let this mixture marinate to meld the flavors while potatoes finish cooking.
- Serve: Once the potatoes are done roasting, transfer them to a serving plate or bowl. Drizzle the herbed olive oil and feta mixture over the top. Garnish with additional fresh herbs if desired and serve immediately.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to crisp up nicely.
- Do not squeeze the second lemon when roasting; the slices will infuse the potatoes with subtle lemon flavor as they cook.
- Feel free to substitute the fresh herbs with whatever Mediterranean herbs you have on hand.
- Adjust salt to taste, as the feta adds some saltiness.
- For extra crispiness, spread potatoes out well on the baking sheet to avoid overcrowding.
