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Greek Feta Roast Potatoes – Crispy, Herby, and Irresistibly Tangy

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Greek Feta Roast Potatoes are crispy, lemony, and herb-roasted wedges finished with creamy crumbled feta — the ultimate Mediterranean side dish.

Ingredients

Scale

  • 2 lbs Yukon Gold or red potatoes, cut into wedges

  • 3 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 3 garlic cloves, minced

  • 1 ½ tsp dried oregano

  • Salt and black pepper to taste

  • 1/2 cup crumbled feta cheese

  • Fresh parsley or dill, chopped (optional)

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

  • Toss potato wedges with olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.

  • Spread in a single layer on baking sheet, cut sides down.

  • Roast for 35–45 minutes, flipping halfway, until golden and crispy.

  • Transfer to a platter. Sprinkle with feta and herbs while hot.

  • Serve immediately with extra lemon wedges if desired.

Notes

Parboil potatoes for crispier texture. Add red pepper flakes for heat. Store leftovers for 3 days; reheat in oven or air fryer.

Find it online: https://simplehomeflavors.com/greek-feta-roast-potatoes-crispy-herby-and-irresistibly-tangy/