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Greek Feta Roast Potatoes

Greek feta roast potatoes with crispy golden lemon-oregano wedges, roasted until the cooking liquid is absorbed for big flavor. Finished with crumbled feta and fresh dill (or parsley) for a tangy, herby side.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cut into wedges.
Lemon-herb roasting base
  • 0.333 cup olive oil
  • 0.333 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
Topping
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and roast
  1. Preheat the oven to 425F so it reaches full heat before the potatoes go in.
  2. In a roasting pan, toss the Yukon gold potatoes with olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer in the roasting pan so they roast instead of steam.
  4. Roast for 45-50 minutes at 425F, flipping halfway, until the liquid is absorbed and the edges are crispy and golden.
Finish and serve
  1. Top the hot potatoes with crumbled feta and fresh dill or parsley for a fresh, herby finish.
  2. Serve the Greek feta roast potatoes hot right out of the pan.

Notes

Pro tip: make sure the wedges are in a single layer and flip halfway so both sides crisp evenly. Store leftovers in the fridge up to 3 days in a covered container; reheat on a sheet pan at 425F until hot and edges re-crisp. Freezing is not recommended because the feta and potato texture can change. For a vegetarian swap, use vegetable broth instead of chicken broth.