Greek Feta Roast Potatoes – The Perfect Side Dish: 3 Ingredients, Crispy Edges, Tangy Bites

Greek Feta Roast Potatoes are the kind of side dish that quietly steals the show. Crispy on the outside, fluffy on the inside, and coated in olive oil, herbs, and crumbled feta, these golden potatoes bring the essence of Greek comfort food to any table.

With just a handful of pantry staples, this dish transforms simple potatoes into something crave-worthy—salty, herby, and perfectly browned. Whether paired with grilled meats, served at a holiday feast, or tossed into a mezze platter, these roast potatoes bring rustic charm and bold Mediterranean flavor every time.

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Ingredients Overview

Potatoes: Waxy potatoes like Yukon Gold or red potatoes are best for roasting—they hold their shape and get beautifully crisp. If you prefer a fluffier interior, russets work too but may break down more.

Olive oil: A generous drizzle of high-quality extra virgin olive oil gives richness and helps the edges crisp up. It also carries the flavor of the herbs and garlic.

Feta cheese: Crumbled over the warm potatoes, feta adds tangy creaminess. Greek sheep’s milk feta is traditional, but cow’s milk feta works well too. Avoid pre-crumbled feta for best texture and taste.

Lemon juice: A squeeze of fresh lemon after roasting brightens up the dish and complements the feta perfectly.

Herbs: Dried oregano is the signature Greek seasoning here—fragrant, earthy, and robust. Fresh parsley, dill, or thyme can also be added before serving for freshness.

Garlic: Whole cloves or minced garlic roasted alongside the potatoes add deep flavor without overpowering the dish.

Salt and pepper: Keep it simple—feta adds salinity, so season lightly before roasting and adjust at the end.

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Step-by-Step Instructions

1. Prep the potatoes: Preheat oven to 425°F (220°C). Wash and cut 2 lbs of Yukon Gold or red potatoes into quarters or thick wedges. Leave the skins on for texture.
2. Toss with flavor: In a large bowl, combine the potatoes with 3 tablespoons olive oil, 1 teaspoon dried oregano, 4–5 garlic cloves (smashed or minced), 1/2 teaspoon salt, and a few cracks of black pepper. Toss to coat evenly.
3. Roast until golden: Spread the potatoes in a single layer on a large baking sheet lined with parchment paper. Roast for 35–45 minutes, flipping halfway, until golden brown and crisp on the edges.
4. Finish with feta and lemon: While still hot, transfer potatoes to a serving bowl. Toss gently with 1/2 cup crumbled feta cheese and a squeeze of fresh lemon juice. Optional: add chopped parsley or dill for a fresh finish.

Serve warm for best texture.

Avoid overcrowding the pan—this ensures crispy edges instead of steaming. Use a hot oven and don’t skimp on olive oil.

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Tips, Variations & Substitutions

For ultra-crispy results, parboil the potatoes for 5–7 minutes before roasting. Drain and let steam dry before tossing with oil and spices.

Use roasted garlic instead of raw if you prefer a sweeter, mellow flavor.

Add olives, cherry tomatoes, or thinly sliced red onion after roasting for a more loaded Greek-style version.

Swap oregano for za’atar or thyme for a twist, or add crushed red pepper flakes for subtle heat.

To make it vegan, use a plant-based feta alternative or skip the cheese and serve with a tahini drizzle instead.

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Serving Ideas & Occasions

Perfect alongside grilled lamb, chicken souvlaki, or seared halloumi.

Add to a mezze platter with hummus, tzatziki, cucumbers, and pita bread.

Pair with roasted vegetables and a simple Greek salad for a nourishing vegetarian dinner.

They also make a comforting holiday side dish that’s a fresh alternative to creamy mashed potatoes.

Great for meal prep—just reheat in a hot oven or air fryer to revive their crispness.

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Nutritional & Health Notes

Potatoes offer fiber, potassium, and complex carbs—especially when the skins are left on.

Olive oil brings heart-healthy fats and adds satisfying richness.

Feta cheese adds calcium and protein in small, flavor-packed amounts. Opt for reduced-sodium feta if needed.

This dish is naturally gluten-free and vegetarian. With simple swaps, it can be dairy-free and vegan.

Lower in fat than cream-based potato sides, with bolder flavor from real herbs and quality oil.

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FAQs

1. Can I use sweet potatoes instead?
Yes, but they’ll cook slightly faster and won’t get quite as crispy. Adjust roasting time to 25–30 minutes.

2. How do I keep the potatoes from getting soggy?
Spread them in a single layer with space between each piece, and roast at high heat. Avoid overcrowding the pan.

3. Can I use fresh oregano instead of dried?
Yes. Add fresh oregano at the end instead of before roasting, as it can burn in the oven.

4. What’s the best feta to use?
Greek sheep’s milk feta in brine is ideal—rich, tangy, and creamy. Crumble it by hand for best texture.

5. Can I make these ahead of time?
Yes, roast ahead and reheat in a 400°F oven or air fryer until hot and crispy again. Add feta and lemon after reheating.

6. What herbs pair best with this dish?
Dried oregano is classic, but parsley, dill, thyme, or rosemary all pair beautifully with the other flavors.

7. How do I make these oil-free?
It’s tough to get crispy results without oil, but you can try roasting with broth and finishing with lemon and herbs. Texture will be softer.

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