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Lemon roasted potatoes finished with tangy feta cheese bring Greek sunshine to any meal. This classic side packs loads of flavor into every bite and fills your kitchen with the irresistible aroma of garlic and oregano as it bakes. Whenever I crave a cozy but zesty dish that pairs well with just about anything, this is the first recipe I reach for.
I first fell for these potatoes during a summer potluck. Now they show up at my table year round because everyone loves the salty lemony bite of feta on those crispy roasted edges.
Ingredients
- Yukon gold or baby potatoes: A creamy base that roasts up with crisp edges and fluffy centers. Look for firm potatoes without green spots
- Olive oil: Adds richness and helps brown the potatoes. Use extra virgin for best flavor
- Lemon juice: Freshly squeezed juice gives real zip to the potatoes. Pick a lemon that feels heavy and thin skinned for best juice yield
- Garlic cloves: Infuses the whole dish with aromatic depth. Choose firm cloves with tight skin for best taste
- Dried oregano: Offers classic Greek herb flavor. A Greek or Mediterranean blend is ideal
- Salt and black pepper: Essential for seasoning. Use kosher salt and freshly cracked black pepper for a boost
- Crumbled feta cheese: Sprinkling feta adds creamy tang right at the end. Opt for sheep’s milk feta if you can for authentic taste
- Fresh parsley: Brings a pop of color and freshness. Choose flat leaf parsley for the boldest flavor
Instructions
- Prepare the Potatoes:
- Wash and dry the potatoes patting them well for crispier results. Slice in half so all pieces are similar in size. This helps them roast evenly
- Mix the Marinade:
- In a large mixing bowl whisk together olive oil lemon juice minced garlic dried oregano salt and pepper until well combined
- Toss and Coat:
- Add the halved potatoes to the bowl. Toss thoroughly so every potato is slick and glossy with the marinade. Make sure each cut side is well coated
- Arrange on the Pan:
- Place potatoes cut side down in a single layer on a parchment lined baking sheet. Spread out so they are not crowded. This promotes crispy caramelized bottoms
- Roast to Golden Perfection:
- Slide into a preheated oven at four hundred degrees Fahrenheit or two hundred Celsius. Roast for thirty five to forty minutes. Flip the potatoes halfway through so all sides get golden and tender
- Add Feta and Herbs:
- Right out of the oven sprinkle the hot potatoes with crumbled feta and chopped parsley if using. The cheese softens a bit creating a creamy finish over the potatoes
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My favorite part of this dish is how the feta melts around the warm potatoes turning every forkful creamy and bright. Last year my nephew asked for just a bowl of these at his birthday dinner instead of cake and the crowd happily obliged.
Storage Tips
Leftover roasted potatoes keep well in the fridge for up to three days. They reheat beautifully either in a hot oven or air fryer which brings back that signature crunch. Avoid microwaving if you want to preserve the edges and texture.
Ingredient Substitutions
Red potatoes can substitute for Yukon gold though they will be slightly firmer. Try using fresh oregano in place of dried for an even more aromatic punch but reduce the amount slightly. Goat cheese crumbles can stand in for feta if desired.
Serving Suggestions
These potatoes are a classic companion to roast chicken lamb or grilled fish. They also shine as the star of a mezze platter with olives hummus and pita. Sometimes I tuck leftovers into lunch salads with extra herbs and a drizzle of olive oil for a simple meal.
Cultural Snapshot
Roasted lemon potatoes or patates lemonates are a staple in Greek homes especially at holiday dinners. The technique of roasting potatoes with olive oil lemon and oregano dates back generations bringing the sun drenched flavors of the Mediterranean into everyday cooking.
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This simple side dish brings the warmth of Greek flavors to any meal. Serve with pride and savor every bright and fragrant bite.
Frequently Asked Questions
- → What type of potatoes work best?
Yukon gold or baby potatoes are perfect as they roast up creamy inside and golden outside.
- → Can I use dried or fresh oregano?
Dried oregano is ideal for roasting, but you can sprinkle fresh oregano after baking for extra aroma.
- → How do I get crispier potatoes?
Roast cut-side down and avoid crowding the pan to help edges turn golden and crisp.
- → When should I add the feta?
Add crumbled feta immediately after roasting so it slightly softens from the residual heat.
- → Can this dish be made ahead?
You can roast the potatoes ahead, then reheat and top with feta and parsley before serving.