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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-oregano flavor and crispy golden edges. Oven-roasted potato wedges are tossed with garlic, oregano, salt, and pepper, 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: 450
Ingredients Equipment Method Notes

Ingredients
  

Greek Feta Roast Potatoes
  • 3 lb Yukon gold potatoes Cut into wedges.
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 clove garlic Minced.
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and toss
  1. Preheat the oven to 425F until fully heated, then set a roasting pan ready for the wedges. Visual cue: the oven indicator should show it has reached 425F.
  2. In a roasting pan, toss the potato wedges with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until evenly coated. Visual cue: the wedges should look glossy and speckled with seasoning.
  3. Spread the potatoes in a single layer in the pan so the cut sides have space to crisp. Visual cue: you should be able to see individual wedges without heavy overlap.
Roast until crispy
  1. Roast for 45-50 minutes at 425F. Visual cue: after about halfway, the edges start to pull away slightly and turn deeper golden.
  2. Flip the potatoes halfway through roasting so both sides crisp evenly, then continue roasting until the liquid is absorbed and the edges are crispy and golden. Visual cue: the pan should look drier and the wedges should be golden with crisp edges.
Finish and serve
  1. Top the hot potatoes with crumbled feta and chopped fresh dill or parsley. Visual cue: feta should sit on top and soften slightly from the heat.
  2. Serve hot. Visual cue: the wedges should be steaming and the feta should look lightly melted and scattered.

Notes

For maximum crisping, don’t crowd the pan—use a single layer and flip halfway as directed. Store leftovers in the fridge up to 3 days in a sealed container; reheat on a sheet pan at 425F until hot and edges re-crisp. Freezing isn’t recommended because the potatoes can become softer after thawing. Dietary swap: use vegetable broth instead of chicken broth for a vegetarian version.