Crispy oven-roasted golden potatoes tossed with crumbled feta cheese, fragrant herbs, and fresh lemon — this rustic Mediterranean side dish is a celebration of simple, wholesome ingredients. Greek Roasted Potatoes with Feta and Herbs are savory, zesty, and irresistibly satisfying, perfect alongside grilled meats, fresh salads, or as a hearty vegetarian option on their own.
Why You’ll Love This Recipe
This dish delivers both comfort and freshness in every bite. The potatoes are roasted to golden perfection, their crispy edges providing contrast to the creamy, tangy feta. The addition of garlic, lemon, and herbs lifts the flavor, transforming a humble ingredient into something extraordinary. It’s easy to prepare, requires minimal cleanup, and makes an ideal side for any Mediterranean-inspired meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs Yukon gold or russet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- Zest of 1 lemon
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Directions
- Preheat the oven: Set the oven to 425°F (220°C) and line a large baking tray with parchment paper.
- Season the potatoes: In a large bowl, toss the potato chunks with olive oil, minced garlic, oregano, thyme, salt, pepper, lemon juice, and zest until well coated.
- Arrange and roast: Spread the potatoes in a single layer on the prepared tray. Roast for 35–40 minutes, flipping once halfway through, until golden brown and crisp at the edges.
- Add feta: Remove the potatoes from the oven and immediately sprinkle crumbled feta on top.
- Finish roasting: Return the tray to the oven for an additional 5 minutes to allow the feta to soften and slightly melt into the potatoes.
- Serve: Transfer to a serving platter, garnish with freshly chopped parsley or basil, and serve warm.
Servings and timing
This recipe serves approximately 4–6 people as a side dish.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes
Variations
- Add olives: Toss in some Kalamata olives during the final 5 minutes of roasting for a briny touch.
- Spicy kick: Add a pinch of red pepper flakes or cayenne for extra heat.
- Vegan option: Substitute feta with a dairy-free feta alternative or omit it altogether.
- Use sweet potatoes: Swap regular potatoes with sweet potatoes for a sweeter contrast to the savory feta.
- Add vegetables: Include red onions or bell peppers on the tray to roast alongside the potatoes.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the potatoes on a baking sheet and warm in a preheated oven at 375°F (190°C) for 10–15 minutes until heated through and slightly crispy. Avoid microwaving if you want to retain the crisp texture.
FAQs
What type of potatoes work best for roasting?
Yukon gold and russet potatoes are ideal due to their starchy content and ability to crisp up well in the oven.
Can I make this dish ahead of time?
Yes, you can roast the potatoes in advance and reheat them just before serving. Add the feta and herbs fresh during reheating for the best flavor and texture.
Is it necessary to peel the potatoes?
Peeling is optional. Leaving the skin on can add texture and nutritional value, but for a more classic presentation, peeled potatoes are preferred.
What kind of feta cheese should I use?
Use high-quality Greek feta, preferably made from sheep’s milk, for the creamiest texture and richest flavor.
Can I use fresh herbs instead of dried?
Yes, you can replace dried oregano and thyme with fresh versions. Use about three times the amount of fresh herbs as dried.
How do I keep the potatoes from sticking to the tray?
Use parchment paper or a well-oiled baking sheet to prevent sticking. Avoid overcrowding, which can cause steaming instead of crisping.
Can I use lemon juice from a bottle?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
How can I make it more filling?
Serve it as a main dish by adding chickpeas, grilled chicken, or cooked quinoa for a more complete meal.
What does returning the potatoes to the oven with feta do?
It allows the feta to warm and slightly melt, enhancing flavor and helping it cling to the potatoes more evenly.
Are there other cheeses I can use?
Yes, you can substitute with goat cheese or crumbled ricotta salata, but the flavor profile will differ.
Conclusion
Greek Roasted Potatoes with Feta and Herbs offer a balance of crisp texture, bold flavor, and rustic charm. Whether you’re pairing them with grilled lamb, serving them at a summer cookout, or enjoying them as a light vegetarian dish, they bring Mediterranean flair to any table. Simple to prepare and deeply satisfying, this is a side dish you’ll want to make again and again.
Print
Greek Roasted Potatoes with Feta and Herbs
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Description
Pommes de terre dorées croustillantes rôties au four, mélangées à du fromage feta émietté, des herbes fraîches et un soupçon de citron — un plat d’accompagnement méditerranéen rustique débordant de saveur et de texture.
Ingredients
- 2 lb de pommes de terre Yukon Gold ou Russet, pelées et coupées en morceaux
- 3 cuillères à soupe d’huile d’olive
- 3 gousses d’ail hachées
- 1 cuillère à café d’origan séché
- 1/2 cuillère à café de thym séché
- 1/2 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- Jus d’1/2 citron
- Zeste de 1 citron
- 3/4 tasse de fromage feta émietté
- 2 cuillères à soupe de persil ou de basilic frais haché (pour la garniture)
Instructions
- Préchauffer le four à 220 °C. Recouvrir une grande plaque de cuisson de papier sulfurisé.
- Dans un grand bol, mélanger les morceaux de pommes de terre avec l’huile d’olive, l’ail, l’origan, le thym, le sel, le poivre, le jus de citron et le zeste jusqu’à ce qu’ils soient uniformément enrobés.
- Répartissez les pommes de terre en une seule couche sur la plaque de cuisson préparée.
- Faites rôtir pendant 35 à 40 minutes, en retournant une fois à mi-cuisson, jusqu’à ce que les bords soient dorés et croustillants.
- Retirez du four et saupoudrez immédiatement de feta émiettée sur les pommes de terre chaudes.
- Remettez la plaque au four pendant 5 minutes supplémentaires pour faire fondre légèrement la feta et lui permettre d’enrober les pommes de terre.
- Transférer dans une assiette de service, garnir d’herbes fraîches hachées et servir chaud.
Notes
- Pour plus de croustillant, faites tremper les pommes de terre coupées dans de l’eau froide pendant 30 minutes avant de les rôtir, puis séchez-les soigneusement.
- Vous pouvez remplacer la feta par du fromage de chèvre ou l’omettre pour une option sans produits laitiers.
- Ajoutez une pincée de flocons de piment pour une touche épicée.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
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