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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-garlic oregano flavor and crispy golden edges from a hot, single-layer roast. Finished with crumbled feta and fresh dill for a salty, herb-bright topping.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cut into wedges.
  • 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 Chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425F, then set a roasting pan or sheet pan inside to warm slightly. Visual cue: oven temperature light is on and ready to roast.
  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. Visual cue: all wedges look evenly glossy and coated.
  3. Spread the potatoes in a single layer so the cut sides have space. Visual cue: no piles or overlapping wedges.
Roast to crispy edges
  1. Roast at 425F for 45-50 minutes, flipping halfway for even browning. Visual cue: the liquid is absorbed and the edges turn crispy and golden.
Finish and serve
  1. Top the hot potatoes with crumbled feta and fresh dill or parsley, then let the heat soften the cheese for a moment. Visual cue: feta starts to look slightly melty and speckled over the wedges.
  2. Serve the Greek feta roast potatoes hot. Visual cue: crisp exterior with fluffy centers and bright herb finish.

Notes

For the crispiest edges, keep the potatoes in a true single layer and use a preheated pan if you have one. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425F until hot and re-crisped. Freezing is not recommended because the potatoes can soften and the feta texture changes. For a dairy-light option, swap feta for a crumbled vegan feta-style product or use a sprinkle of nutritional yeast mixed with extra lemon and herbs.