Introduction
Greek cuisine is celebrated for its vibrant flavors, fresh herbs, and simple, rustic ingredients. One of the stars of the Greek table is the lemony roasted potato. Infused with garlic, oregano, and olive oil, these potatoes are roasted until golden and crispy, then finished with crumbled feta cheese for a creamy, salty contrast. It’s the perfect balance of zest, richness, and texture — and it’s incredibly easy to make.
Whether you’re pairing it with grilled meats, fresh salads, or serving it solo, this dish brings the sunshine of Greece right to your plate.
🛒 Ingredients
For the Potatoes:
- 1.5 kg (3.3 lbs) Yukon Gold or Russet potatoes, peeled and cut into wedges
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- Juice of 2 lemons (about 6 tbsp)
- Zest of 1 lemon
- 1.5 tsp dried oregano (Greek if possible)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable or chicken broth (for moisture and flavor)
- Optional: ½ tsp smoked paprika (for a warm depth)
For Topping:
- 100g (3.5 oz) feta cheese, crumbled
- Fresh parsley or dill, chopped (for garnish)
- Extra lemon wedges (for serving)
🍳 Instructions & Method
1. Prep the Oven & Potatoes
- Preheat your oven to 200°C (400°F).
- Peel and cut the potatoes into thick wedges (about 1-inch thick). Try to keep them uniform for even cooking.
2. Season the Potatoes
- In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, pepper, and broth.
- Toss the potato wedges in this mixture until fully coated.
3. Roast – Part 1
- Spread the potatoes in a single layer on a large roasting tray or baking dish. Pour any remaining liquid over the top.
- Cover the tray tightly with foil and roast for 30 minutes.
4. Roast – Part 2
- After 30 minutes, remove the foil. Gently flip the potatoes and roast uncovered for another 30–40 minutes, or until the edges are golden and crisp and the insides are tender.
- Optionally, broil for the last 5 minutes for extra crispiness.
5. Finish & Serve
- Transfer the roasted potatoes to a serving dish.
- Sprinkle generously with crumbled feta cheese and fresh parsley or dill.
- Serve hot with extra lemon wedges on the side for a fresh burst of acidity.
✅ Tips & Variations
- For crispier potatoes: Use a non-stick roasting tray and avoid overcrowding.
- Vegan option: Omit the feta or replace it with a vegan feta alternative.
- Add olives or cherry tomatoes in the last 10 minutes for a twist.
- This dish pairs beautifully with grilled lamb, chicken souvlaki, or a Greek salad.
🧄 Why This Recipe Works
- The lemon juice breaks down the starch slightly, helping the potatoes develop a tender inside.
- Roasting uncovered after steaming makes the edges crispy and golden.
- The feta cheese adds creaminess and saltiness, balancing the citrusy tang.
- It’s a one-pan wonder with minimal cleanup and huge flavor payoff.