Greek Feta Roast Potatoes

If you hopped over from our @recipestokitchen Pinterest community, welcome to my kitchen! Today I’m sharing my tested, no-fail recipe for Greek Feta Roast Potatoes—complete with ingredient swaps, visual step-by-step cues across 4 pages, and a printable recipe card below.

1. Why This Recipe Works Every Time

In my test kitchen, I’m always chasing that perfect roast potato—crispy on the outside, fluffy inside, and full of flavor. One evening, I had a block of feta left over from a Greek salad, and I thought, why not toss it onto the potatoes? The result was pure magic. The feta melts into the crevices, creating salty, tangy pockets of goodness that cling to every wedge.

The secret is roasting the potatoes cut-side down first, so they develop a deep golden crust. Then, when the feta goes on, it melts and browns slightly, adding a savory richness that takes these spuds to the next level. The lemon juice at the end brightens everything up, cutting through the richness—it’s a side dish that disappears fast at any table.

Tap Next Page (Page 2) below for my Key Ingredients & Easy Substitutions, or scroll down to check off the full Recipe Card!

👩🍳 RECIPESTO KITCHEN · OFFICIAL TESTED RECIPE CARD

Greek Feta Roast Potatoes

Crispy, golden potatoes roasted with briny feta, oregano, and a squeeze of lemon—a hearty, tangy side dish that brings the Greek islands to your table.

🖨 Print Recipe📌 Pin Recipe to Board★★★★★ 4.9 from Kitchen Testers

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings6 servings

CourseAppetizer & Side

Calories320 kcal

🛒 Ingredients (Check Off As You Measure)

• 2 lbs Yukon Gold potatoes, cut into 1-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz block feta cheese, crumbled
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

🍳 Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast for 25 minutes.
4. Remove the baking sheet from the oven and scatter the crumbled feta over the potatoes. Return to the oven and roast for another 15 minutes, or until the potatoes are tender and golden brown and the feta is melted and slightly browned.
5. Drizzle with fresh lemon juice and sprinkle with parsley. Serve hot, straight from the pan.
6. For extra crispiness, broil for the last 2-3 minutes, watching carefully to avoid burning.

👩🍳 Chef Elena’s Kitchen Notes & Storage

For the crispiest potatoes, soak the wedges in cold water for 30 minutes, then pat dry before tossing with oil. You can also use red potatoes or baby potatoes—just adjust the roasting time. Leftovers keep in an airtight container in the fridge for up to 4 days; reheat in a 375°F oven to bring back the crunch.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):

Calories: 320 kcalProtein: 8gCarbs: 38gFat: 16gFiber: 5g