Name: Greek Feta Roast Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean-American
Ingredients: 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

Greek Feta Roast Potatoes

By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026

Step Guide 3 of 4

3. Step-by-Step Visual Guide

In Part 3 of making Greek Feta Roast Potatoes, let’s walk through the hands-on cooking technique so your texture turns out restaurant-worthy at home.

Greek Feta Roast Potatoes — Step-by-Step Visual Guide (Page 3) — Step-by-Step Kitchen Technique: Cooking Greek Feta Roast Potatoes · @recipestokitchen
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Visual Cues & Timing Secrets

First, make sure your potatoes are in a single layer on the baking sheet—crowding them will cause steaming instead of roasting. When you pull them out after the first 25 minutes, they should be golden and crisp on the edges, but still a bit firm in the center. That’s the perfect time to add the feta.

After the final roast, the feta will be melted and spotty brown, and the potatoes should be fork-tender. If you want extra browning, pop them under the broiler for a couple of minutes—just keep an eye on them so the feta doesn’t burn. The lemon juice goes on after they come out, so it stays bright and fresh.

Head to Page 4 for my Make-Ahead, Storage & Reheating Tips plus what to serve alongside this dish!

👩🍳 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.

📌 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)

🍳 Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the potato wedges with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast for 25 minutes.
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.
Drizzle with fresh lemon juice and sprinkle with parsley. Serve hot, straight from the pan.
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

Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.

Read My Kitchen Story → 📌 Follow @recipestokitchen on Pinterest →