Golden Greek Feta Roast Potatoes

Golden Greek Feta Roast Potatoes bring together everything we love about Mediterranean cooking—simple ingredients, bold flavor, and irresistible texture. First, tender baby potatoes roast until deeply golden and crisp. Then, bright lemon, oregano, and olive oil create that unmistakable Greek aroma. Finally, warm feta melts just enough to coat each bite with creamy, salty goodness.

Because this dish relies on classic flavors, it pairs effortlessly with grilled meats, roasted vegetables, or fresh salads. Even better, it works just as beautifully for weeknight dinners as it does for special gatherings. While roasted potatoes exist across many cultures, Greek-style versions often highlight olive oil, herbs, and citrus rather than heavy sauces.

Interestingly, feta has been protected as a Greek product in the EU since 2002, making it a true culinary icon. As a result, combining it with crispy potatoes feels both authentic and comforting. Whether served straight from the oven or shared family-style, this recipe delivers warmth, flavor, and timeless appeal.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb baby potatoes, halved
¾ cup crumbled feta cheese
1 tsp dried oregano
½ tsp garlic powder
½ tsp paprika
¾ tsp sea salt
½ tsp black pepper
1 Tbsp fresh lemon juice
1 tsp lemon zest
3 Tbsp olive oil
2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

1. Preheat and prepare:
First, preheat the oven to 425°F (220°C). Meanwhile, line a large baking sheet with parchment paper and set it aside.

2. Season the potatoes:
Next, add the halved potatoes to a large bowl. Then, drizzle with olive oil and sprinkle with oregano, garlic powder, paprika, salt, and black pepper. Toss thoroughly until evenly coated.

3. Roast until golden:
After that, spread the potatoes cut-side down in a single layer. Roast for 35–40 minutes, flipping once halfway, until deeply golden and crispy on the edges.

4. Finish with Greek flavors:
Once roasted, remove the potatoes from the oven. Immediately drizzle with lemon juice, then scatter feta evenly over the hot potatoes.

5. Garnish and serve:
Finally, sprinkle with fresh parsley and lemon zest. Serve warm while the feta is slightly softened but still textured.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Extra Crispy Texture: Always place potatoes cut-side down first. As a result, the flat surface caramelizes beautifully without drying out.
• Balanced Greek Flavor: Add lemon juice while potatoes are hot. This allows the acidity to absorb gently rather than overpower.
• Feta Control: For best results, use block feta crumbled by hand. It melts slightly while keeping a creamy bite.