I absolutely love this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe because it transforms simple potatoes into something truly special. The combination of tangy lemon, salty feta, and fresh herbs creates a bright and savory dish that s perfect for any occasion-family dinners, weekend gatherings, or even a casual lunch. You ll find that these potatoes crisp up beautifully on the outside and stay tender and fluffy inside, soaking in all those vibrant flavors.
When I first tried this recipe, I was amazed by how easy it was to make yet how impressive it tasted. It s one of those dishes that feels fancy but requires minimal effort-just toss everything together, pop it in the oven, and let the magic happen. Trust me, once you make this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe, it ll quickly become your go-to side dish for brightening up any meal.
Why You’ll Love This Recipe
- Bold & Bright Flavor: The lemon zest and juice combined with fresh herbs give every bite a refreshing kick.
- Simple Yet Impressive: Easy to prep with pantry staples but looks and tastes like you re serving something special.
- Versatile Side Dish: Pairs beautifully with grilled meats, salads, or stands on its own as a vegetarian delight.
- Family Favorite: My family goes crazy for the crispy edges and creamy feta pairing every time.
Ingredients You’ll Need
Every ingredient in this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe has a purpose, blending simple flavors to create something bright, herby, and delicious. I recommend using fresh herbs and quality olive oil for the best results.
- Yukon gold potatoes: These roast up beautifully with crispy skins and creamy insides-perfect for soaking up all the lemon and herb goodness.
- Olive oil: Use a good quality extra virgin olive oil for rich flavor and crisping the potatoes evenly.
- Fresh lemons: One lemon is zested and juiced to infuse vibrant citrus notes, while the second is roasted whole with the potatoes to add a subtle sweet lemon aroma.
- Garlic: Minced garlic adds a lovely depth of flavor that complements both the herbs and lemon.
- Dried oregano: Brings that classic Greek flavor and a slightly peppery touch to the potatoes.
- Fresh herbs (Greek basil, oregano, parsley, thyme): These mix into the olive oil and feta for fresh, herbaceous bursts in every bite-feel free to mix and match based on what you have.
- Feta cheese: Crumbled on top to provide salty creaminess that balances the tang of the lemon.
Variations
I love tweaking this Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe depending on the season and what herbs I have on hand. Try mixing it up to make it your own!
- Herb swap: I once used dill and mint instead of basil and oregano for a fresh twist that my guests adored.
- Spice it up: Adding a pinch of red pepper flakes before roasting gives a subtle warmth without overpowering the lemon and herbs.
- Dairy-free option: Skip the feta and sprinkle toasted pine nuts or olives for a salty texture boost that keeps the dish vibrant.
- Extra citrus zing: Grate some lemon peel over the potatoes just before serving for an added fresh aroma and flavor.
How to Make Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
Step 1: Prep the Potatoes and Lemon Oil Mixture
Start by preheating your oven to 400ºF. While it s warming up, quarter your Yukon gold potatoes so they roast evenly and get that perfect crisp edge. In a small bowl, whisk together 3 tablespoons of olive oil, the zest and juice of one lemon, and dried oregano. Toss the potatoes in this lemony olive oil mix until they re evenly coated-this step is key for flavor and a lovely golden color.
Step 2: Add the Whole Lemon and Garlic
Cut the second lemon in half and toss it whole with the potatoes-don t squeeze the juice yet! This roasted lemon softens and caramelizes during cooking, adding an amazing depth. Also, add the minced garlic at this stage so it roasts alongside and infuses the potatoes with a subtle garlicky aroma.
Step 3: Roast Until Golden and Tender
Spread the potatoes, lemon halves, and garlic on a baking sheet in a single layer. Roast for about 30-40 minutes, tossing occasionally for even browning. You ll know they re done when the potatoes are tender inside and crispy on the edges, and your kitchen is filled with gorgeous lemon-herb scents. Just before serving, squeeze the roasted lemon over the potatoes to add a bright pop of fresh juice.
Step 4: Prepare the Herb and Feta Drizzle
While the potatoes roast, chop your fresh herbs and mix them with the remaining olive oil (around 2 tablespoons). Stir in the crumbled feta and let it marinate. This herby, salty olive oil drizzle is what takes the whole dish to the next level-don t skip it!
Step 5: Serve and Enjoy
Once the potatoes are out of the oven, transfer them to a serving bowl. Drizzle generously with the feta-herb olive oil mixture and sprinkle extra chopped herbs if you like more freshness. This dish is best enjoyed warm, right from the oven when the textures and flavors are at their peak.
Pro Tips for Making Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
- Cut Evenly: Make sure your potato quarters are uniform to ensure they roast evenly and finish cooking at the same time.
- Don t Squeeze the Lemon Too Early: Roasting lemon halves whole lets the citrus oils mellow and sweeten, giving a deeper lemon flavor without bitterness.
- Marinate the Feta: Letting feta soak in herb-infused olive oil softens its texture and helps distribute its flavor throughout the dish when drizzled.
- Use Fresh Herbs: Fresh herbs really brighten the dish-using dried herbs alone won t have the same fresh, vibrant effect.
How to Serve Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
Garnishes
I like to finish these roast potatoes with extra crumbled feta and a sprinkle of fresh oregano or parsley for color and freshness. A drizzle of good quality olive oil right before serving never hurts, either. These simple touches make the dish look as good as it tastes.
Side Dishes
This Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe pairs wonderfully with grilled chicken or lamb, a fresh Greek salad, or even alongside sautéed greens like spinach or kale. It also works great as a stand-alone vegetarian main, especially with a big leafy salad or roasted vegetables for a hearty meal.
Creative Ways to Present
For special occasions, I love serving these potatoes in a rustic earthenware dish with lemon wedges artfully arranged on top. Adding edible flowers or extra sprigs of herbs turns it into a beautiful centerpiece. You can also serve them alongside tzatziki or a yogurt dip for a fun mezze-style platter that everyone can share.
Make Ahead and Storage
Storing Leftovers
After the potatoes cool, I store leftovers in an airtight container in the fridge for up to 3 days. They keep nicely but lose a bit of their crispness, so I recommend reheating carefully to bring back that golden edge.
Freezing
I don t usually freeze this dish because potatoes can get a bit mealy after thawing, and the fresh herbs lose their vibrancy. If you do freeze leftovers, flash freeze on a baking sheet first and then store in freezer bags for up to a month, but expect a texture change.
Reheating
To reheat, I spread the potatoes on a baking sheet and roast them in a hot oven at 400ºF for about 10 minutes until the edges crisp up again. Avoid microwaving if you want to maintain the delightful crunch and texture.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! While Yukon golds work best because they roast up crispy yet creamy, you can use red potatoes or even russets. Just keep an eye on cooking time as russets may become fluffier and require careful handling to avoid falling apart.
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How important is it to roast the whole lemon with the potatoes?
Roasting the whole lemon adds subtle sweetness and mellows the acidity, balancing the bright lemon zest and juice you add beforehand. It creates a beautiful layered lemon flavor that s worth the extra step.
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Can I make this recipe vegan?
Yes! Simply omit the feta or replace it with a vegan cheese alternative or toasted nuts for texture and saltiness. The lemon and herbs still carry the dish s vibrant flavor perfectly on their own.
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What fresh herbs work best in this recipe?
I recommend Greek basil, oregano, parsley, and thyme as used in the recipe, but you can experiment. Dill, mint, or rosemary can also work beautifully but use sparingly to avoid overpowering the lemon.
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Can I prepare this dish ahead of time?
You can prep the potatoes and lemon mixture ahead and store them in the fridge before roasting. However, for the best texture, roast just before serving. The feta-herb drizzle can also be prepared ahead and refrigerated.
Final Thoughts
This Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe holds a special place in my kitchen because it delivers incredible flavor with such straightforward ingredients. I always feel proud serving it, even when I m short on time-it never disappoints. I hope you ll give it a try soon and find yourself reaching for this recipe whenever you want to brighten up your meal with something easy, fresh, and absolutely delicious.
Print
Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Roast Potatoes recipe features Yukon gold potatoes roasted to golden perfection with a vibrant lemon and garlic marinade, infused with dried oregano and fresh herbs. Finished with crumbled feta cheese and a herbed olive oil drizzle, these potatoes are crispy on the outside, tender inside, and bursting with bright Mediterranean flavors – perfect as a side dish for any meal.
Ingredients
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 1 lemon, cut into slices (for roasting, do not squeeze)
- 3 cloves garlic, minced
Herbed Feta Topping
- 2 tablespoons olive oil
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes and Marinade: Cut the Yukon gold potatoes into quarters. In a small bowl, combine 3 tablespoons of olive oil, the lemon zest, juice from one lemon, and dried oregano. Toss this lemon-olive oil mixture with the potatoes until they are thoroughly coated. Season generously with sea salt and freshly ground black pepper.
- Add Lemon Slices and Garlic: Take the second lemon, cut it in half or into slices, and add it to the potatoes without squeezing the juice. Add the minced garlic as well. This allows the lemon to roast alongside the potatoes, contributing a subtle sweetness and deep lemon flavor.
- Roast the Potatoes: Spread the potatoes, lemon slices, and garlic in an even layer on a baking tray. Roast in the preheated oven for 30-40 minutes, or until potatoes are tender inside and golden, crispy outside. The aroma will be fragrant with lemon and herbs.
- Prepare Herbed Feta Drizzle: While the potatoes roast, finely chop the fresh herbs (Greek basil, oregano, parsley, and thyme). Mix these herbs with 2 tablespoons of olive oil and the crumbled feta cheese in a small bowl. Let this mixture marinate until the potatoes have finished roasting.
- Finish and Serve: Once the potatoes are cooked, transfer them to a serving dish. Drizzle the herbed olive oil and feta mixture over the warm potatoes. Garnish with additional fresh herbs if desired, and serve immediately.
Notes
- Use only one lemon for zesting and juicing to mix with the potatoes. The second lemon is roasted with the potatoes whole or sliced before squeezing later to add a different, sweeter lemon essence.
- You can choose any combination of the fresh herbs listed, but using at least two of the fresh herbs (basil, oregano, parsley, thyme) elevates the flavor and makes a humble potato dish really shine.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 280
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
