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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon, oregano, and garlic—oven-roasted wedge potatoes until the edges are crispy and golden. Finished with crumbled feta and fresh dill for a tangy, herb-forward 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
olive oil
  • 0.333 cup olive oil
lemon juice
  • 0.333 cup fresh lemon juice
chicken broth
  • 0.5 cup chicken broth
garlic
  • 4 garlic cloves, minced
oregano
  • 2 tsp dried oregano
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
feta
  • 0.75 cup crumbled feta
fresh herbs
  • 2 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425F and set up a roasting pan/sheet pan for hot roasting. Visual cue: ensure the oven is fully preheated so the wedges start crisping quickly.
  2. Toss the Yukon gold potato wedges with olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper in the roasting pan. Visual cue: the wedges should look evenly coated and lightly glossy.
  3. Spread the potatoes in a single layer without overcrowding. Visual cue: each wedge should have space so it can crisp at the edges.
  4. Roast for 45-50 minutes at 425F, flipping halfway through. Visual cue: they’re done when the liquid is absorbed and the edges are crispy and golden.
Finish and serve
  1. Top the hot roasted potatoes with crumbled feta. Visual cue: the feta should sit on top and begin to soften from the heat.
  2. Sprinkle with fresh dill or parsley and serve hot. Visual cue: the herbs look bright green and fragrant against the golden wedges.

Notes

For extra crisp edges, keep the wedges in a true single layer and avoid stirring too often—only flip once halfway. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan in a 425F oven until hot and crisp again. Freezing is not recommended because feta can lose texture after thawing. For a dairy-free swap, use a plant-based feta substitute, keeping the lemon-oregano coating the same.