Go Back

Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon, garlic, oregano, and feta for crispy golden wedges. Roast in a single layer until the pan liquid is absorbed, then finish with crumbled feta and fresh dill for bright, savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Roast potato wedges
  • 3 lb Yukon gold potatoes
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic minced
  • 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
 

Preheat and season
  1. Preheat the oven to 425F. Visual cue: allow the oven to fully come to temperature so the edges crisp fast.
  2. Toss the Yukon gold potatoes with olive oil, fresh lemon juice, chicken broth, garlic, dried oregano, salt, and black pepper in a roasting pan. Visual cue: coat every wedge so the seasoning clings evenly.
  3. Spread the potatoes in a single layer in the roasting pan. Visual cue: keep space between wedges to promote crisping instead of steaming.
Roast and finish
  1. Roast at 425F for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden. Visual cue: look for caramel-brown edges and no pooled liquid left in the pan.
  2. Top with crumbled feta and fresh dill or parsley, then serve hot. Visual cue: the feta should soften slightly from the heat without disappearing.

Notes

For extra crisp edges, don’t overcrowd the pan—use a large sheet pan or roast in two batches. Store leftovers in the refrigerator up to 3 days; reheat at 425F until hot and the edges regain some crunch. Freezing is not recommended because feta and potatoes can lose texture. For a vegetarian option, swap chicken broth with vegetable broth while keeping the rest the same.