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Greek Roast Potatoes with Lemon and Feta

Delicious Greek Roast Potatoes infused with zesty lemon and creamy feta, perfect as a side dish or light main.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, cut into wedges Russet, red, or sweet potatoes can be used.
  • 3 tablespoons olive oil For coating the potatoes.
  • 2 tablespoons fresh lemon juice For a zesty flavor.
  • 1 teaspoon dried oregano Can substitute with other herbs.
  • to taste Salt and pepper
  • 1 cup feta cheese, crumbled For topping the roasted potatoes.
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potato wedges with olive oil, lemon juice, oregano, salt, and pepper until evenly coated.
Cooking
  1. Spread the potatoes on a baking sheet in a single layer.
  2. Roast in the oven for about 30-35 minutes, or until golden and crispy, turning halfway through.
  3. Remove from the oven and sprinkle with crumbled feta cheese.
  4. Garnish with fresh parsley and serve warm.

Notes

Cut potato wedges evenly for consistent cooking. Rotate the baking sheet for even crispiness. For extra citrus flavor, add lemon zest. Optional substitutions include goat cheese or a dairy-free option. Add roasted garlic or Mediterranean spices for variation. Can store in the fridge for up to 3 days in an airtight container.