Crispy Greek Lemon Roast Potatoes with Feta and Parsley
These Greek-style roasted potatoes are baked until golden and crisp, then brightened with fresh lemon juice and aromatic garlic. Dried oregano adds a classic Mediterranean touch, while olive oil ensures a browned exterior and fluffy interior. Once they come out of the oven, the potatoes are topped immediately with crumbled feta and chopped parsley, creating a creamy, tangy finish. pasted
This dish is naturally vegetarian and gluten-free, making it an easy side to serve alongside many mains or even enjoy on its own. Whether paired with grilled meats or used as part of a mezze platter, each bite combines savory, citrusy, and herb-filled flavors for a satisfying and crowd-pleasing result.
Crispy Greek Lemon Roast Potatoes with Feta and Parsley
Course: Side DishCuisine: GreekDifficulty: Easy4
servings15
minutes35
minutes~250–300
kcalIngredients
900 g Yukon gold or baby potatoes, halved
60 ml extra-virgin olive oil
Juice of 1 large lemon
4 garlic cloves, finely minced
1 teaspoon dried oregano
Salt, to taste
Ground black pepper, to taste
75 g feta cheese, crumbled
2 tablespoons chopped fresh parsley (optional)
Directions
- Prepare the Potatoes
Wash and dry the potatoes thoroughly. Pat them dry so they crisp well in the oven. Slice them in half, keeping the pieces uniform in size to ensure even cooking. - Mix the Marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until everything is well blended - Coat the Potatoes
Add the halved potatoes to the bowl and toss well so each surface is coated in the seasoned mixture. Make sure the cut sides are fully covered - Arrange on the Tray
Line a baking sheet with parchment paper. Spread the potatoes across the sheet in a single layer, placing them cut side down and ensuring they are not crowded. - Roast
Bake the potatoes in a preheated oven at 400°F (200°C) for 35–40 minutes. Turn them halfway through to ensure all sides become golden and tender. - Add Finishing Touches
Once removed from the oven, immediately sprinkle the hot potatoes with crumbled feta and chopped fresh parsley before serving.
Recipe Video
Notes
- For crispier edges, avoid crowding the potatoes on the tray and roast them cut-side down
