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 4 of 4

4. Make-Ahead, Storage & Serving Ideas

Welcome to Part 4 of 4 of my kitchen guide for Greek Feta Roast Potatoes. Whether you are meal-prepping for the week ahead or saving leftovers for tomorrow’s lunch, here is how to keep every bite fresh.

Greek Feta Roast Potatoes — Plating, Storage & Final Recipe Card (Page 4) — Ready to Serve: Greek Feta Roast Potatoes · By Chef Elena Rossi (@recipestokitchen)
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How to Store, Freeze & Reheat

These Greek feta roast potatoes are wonderful alongside grilled chicken, lamb chops, or a simple green salad. They also fit right into a holiday spread—think Thanksgiving or Easter—where they add a Mediterranean twist to the usual sides. I love serving them straight from the baking sheet, with a sprinkle of extra parsley.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 10 minutes—this revives the crispiness. They’re not freezer-friendly, as the potatoes turn mushy, but they rarely last that long in my house!

👩🍳 Before You Start Cooking

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👩🍳 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 →