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Greek Feta Roast Potatoes

Crispy, golden-brown roasted potatoes tossed with fresh lemon, oregano, and creamy crumbled feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American, Greek, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs Yukon Gold potatoes washed and cut into 1-inch cubes
Marinade
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Finishing
  • 4 oz authentic Greek feta cheese crumbled from a block
  • 2 tbsp fresh basil or parsley chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Chef's Knife
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Add the cubed potatoes to the bowl and toss thoroughly to coat them in the mixture.
  4. Spread the potatoes in a single layer on a large rimmed baking sheet, ensuring they are not crowded.
  5. Roast for 40-45 minutes, flipping the potatoes halfway through, until deeply golden and crispy.
  6. Remove from the oven and immediately sprinkle the crumbled feta over the hot potatoes.
  7. Garnish with fresh chopped basil or parsley and serve hot.

Notes

For best results, use a block of feta in brine and crumble it yourself rather than buying pre-crumbled feta.