Easy Greek Roast Potatoes With Lemon And Feta
Crispy golden Yukon potatoes baked to perfection with lemon, garlic, Greek herbs, and topped with creamy crumbled feta. A hearty, flavorful side dish that pairs beautifully with nearly any main course.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Large, for single layer roasting
Ingredients
Main ingredients
- 2 pounds Yukon gold potatoes quartered
- 5 tablespoons olive oil divided
- 2 lemons 1 sliced, 1 zested and juiced
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 0.5 cup chopped fresh herbs Greek basil, oregano, parsley & thyme
- 0.25 cup feta crumbled
Instructions
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the quartered potatoes with 4 tablespoons of olive oil, lemon zest and juice, minced garlic, and dried oregano.
- Spread the potatoes evenly on a baking sheet. Tuck in the sliced lemon pieces among the potatoes.
- Roast in the oven for 25–30 minutes, flipping the potatoes halfway through to ensure all sides are golden.
- Remove from oven and drizzle with the remaining 1 tablespoon of olive oil.
- Sprinkle with chopped fresh herbs and crumbled feta just before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in oven or air fryer. Freeze in a single layer if needed. Use leftovers in salads for a quick lunch.