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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon, garlic, oregano, and feta topping for crispy, golden wedges. Roasted until the pan liquid is absorbed, then finished with crumbled feta and fresh dill.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek feta roast potatoes
  • 3 lb Yukon gold potatoes
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425F and position a rack in the middle.
  2. Toss the potato wedges with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper in a roasting pan.
  3. Spread the potatoes in a single layer so they roast rather than steam.
  4. Roast for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden.
Finish with feta
  1. Top the hot roasted potatoes with crumbled feta and sprinkle with fresh dill or parsley.
  2. Serve right away while the feta is warm and the potatoes are crisp.

Notes

For extra crisp edges, make sure the wedges are in a single layer with minimal overlap and use a hot oven (425F). Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425F until hot. Freezing is not recommended because the potatoes and feta texture can soften. For a vegetarian swap, replace chicken broth with vegetable broth.