Our savory roasted Greek potatoes are a simple oven-baked crispy potato recipe with lemon and herbs. But we upped the ante by topping them with feta, sundried tomatoes, and fresh herbs for an out-of-this-world Greek-inspired side dish.
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We typically make this dish in the Fall or Winter when the sundried tomatoes feel like such as treat with their sweet taste reminiscent of summer.
We typically serve this with grilled chicken in the summer or blackened cod in the winter. But pairing with roast lamb is always a treat.
I like to think of this recipe as the potato version of Greek salad.
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📖Why This Recipe Works
The base for this recipe is a simple herb-roasted potato with a crispy outside and a soft flakey interior. The potatoes are seasoned in a delicate marinade before roasting.
Using lemon juice and the zest amps up the flavor. And by adding the toppings at the end, they warm slightly but don't become a mess in the oven. Perfectly balanced lemony potatoes.
This roasted potato recipe is naturally gluten-free.
The best potatoes for this recipe are all-purpose or waxy potatoes. I recommend red or small new potatoes cut into small 1-inch pieces. Yukon Golds make a suitable substitution but I do not recommend using russet potatoes for this recipe.
- Extra Virgin Olive Oil
- Dried Herbs- Greek oregano, garlic powder, onion powder, kosher salt, and black pepper
- Lemon Juice
While I love using fresh garlic and herbs, in order to ensure the potatoes get perfectly crispy edges I found that dried herbs are the way to go.
The lemon and feta topping is full of Greek flavors.
- Feta Cheese
- Sundried Tomatoes
- Fresh Oregano and Fresh Basil - You can also experiment with fresh parsley or fresh rosemary to change up the flavor profile.
- Lemon Zest
For this recipe, I typically purchase the pre-crumbled feta. Block feta can work as well. Cut off the amount you need from your block. Pat it dry if it was in brine then cut or tear it into crumbles.
Can't find feta? Try crumbled goat cheese instead.
See the recipe card for exact quantities.
⏲️ How to Make Greek Roasted Potatoes
The method we use for cooking the potatoes is a high heat method to quickly crisp the outside of the potato while creating a moist and creamy center. The Greek feta topping is applied separately at serving.
Before you begin preheat your oven to 425 F degrees and set the feta out to soften.
Step 1: Prep the Potatoes
Cut the red potatoes into 1-inch pieces. Typically you cut them into quarters, but it can vary based on the size of the potatoes. Making potato wedges that are too large will result in unevenly cooked potato pieces.
If your red potatoes are very small, I recommend cutting them in half even if the pieces are smaller than 1-inch. You will need to reduce the cooking time.
The key to any roasted vegetable recipe is ensuring all the pieces are the same size.
Place the potatoes in the center of the baking sheet, drizzle with your olive oil, and sprinkle with the seasonings (i.e., salt, pepper, and dried herbs).
Reserve the lemon juice back for the next step.
Step 2: Roast the Potatoes
Spread the potatoes in an even layer across the baking sheet. They need to be in a single layer for the best results. Roast for about 25 minutes tossing halfway through.
The potatoes should be nearly tender and just beginning to brown lightly.
Remove the roasting pan from the oven. Drizzle the lemon juice over the potatoes. Toss to coat and place them back into the oven.
Roast 5 to 10 minutes longer or until fully tender and golden brown.
I know some people choose to add chicken broth at this point but I wanted to keep this recipe vegetarian.
Step 3: Feta Topping
Your feta should be slightly softened after sitting out at room temperature for 15 minutes or so. Stir together the topping ingredients.
Transfer the roasted potatoes to a serving dish. Sprinkle with the feta topping and serve immediately.
🥗 What to Serve with Greek Lemon Potatoes
👩🏻🍳 Expert Tips
- You can coat the cut potatoes in a large bowl if that is easier for you than using the roasting pan.
- To speed up the cooking process use your convection oven. Reduce the heat to 400 F degrees and cook for a total of 20 to 25 minutes.
- Resist the urge to use fresh herbs in the initial cooking. The delicate basil doesn't stand up to the high heat.
This is such a great break from my usual roasted potatoes here are a few more ways to customize this recipe.
- The potatoes are great on their own as a simple lemon-herb style Greek potato.
- During the summer we swap out the sundried tomatoes for cherry tomatoes from the garden. Cut in half and remove the seeds. Then dice and mix into the feta topping.
- When testing this recipe, we tried a variation with chopped kalamata olives. In the end, the olives overpowered the sundried tomatoes. If you are an olive lover, try swapping out the tomatoes instead.
We recommend a large sheet pan for roasting your potatoes. This allows enough room to ensure air circulates around the potatoes crisping up the edges.
🌡️ Storing Leftovers
Place leftover potatoes in the fridge in a well-sealed, airtight container. The potatoes will keep for 3-4 days. You can reheat them in the microwave or eat them cold. I personally like them on a salad with a little leftover grilled chicken.
🥗More Delightful Side Dishes
If you enjoyed this recipe, be sure to check out these other great sides featuring simple ingredients.
💬 Frequently Asked Questions
The roasting time will vary based on oven temperature. The recommended temperature is between 400 and 425 F degrees for 35-35 minutes to ensure a crispy outside and soft flakey inside.
For 1 inch pieces:
Bake at 350°F for 45-50 minutes
Bake at 375°F for 35-40 minutes
Bake at 400°F for 30-35 minutes
Bake at 425°F for 25-30 minutes
When working with starchy potatoes soaking your cut potatoes in cold water for 5 to 20 minutes helps remove the exterior starch thus improving the crispiness.
If you use the potatoes recommended for this recipe (Red, New, or Yukon) you do not need to soak.
Greek Roasted Potatoes with Feta
- ½ cup feta cheese crumbled
- ¼ cup sun dried tomatoes chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh basil chopped
- 1 lemon, zested
- Preheat oven to 425 F degrees. Place potatoes in the center of the baking sheet, drizzle with olive oil, sprinkle with the seasonings. Spread potatoes evenly across the baking sheet.2 lb red potatoes, ¼ cup olive oil, ¾ teaspoon kosher salt, ¾ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ½ teaspoon onion powder
- Roast in until nearly tender and just beginning to brown lightly, tossing once halfway through about 25 minutes total.
- Remove from the oven and drizzle lemon juice over the potatoes. Toss to coat and place them back into the oven. Roast 5 to 10 minutes longer or until fully tender and golden brown.1 lemon
- When the potatoes go in the oven set out the portion of feta needed for the topping. It is best if it has a few minutes to soften.½ cup feta cheese, ¼ cup sun dried tomatoes, 1 tablespoon fresh oregano, 1 tablespoon fresh basil, 1 lemon, zested
- Stir together the topping ingredients.
- Transfer the potatoes to a servings dish. Sprinkle with the feta topping.
- You need just 1 whole lemon for this recipe. The juice goes over the potatoes in the second step of cooking and the zest goes into the topping.
- Vacuumed sealed sun-dried tomatoes are recommended over the kind packed in oil.
- Oven temperatures vary greatly, check your potatoes after 20 minutes and adjust heat up or down as needed.