Our savory Greek roasted potatoes are a simple oven-baked crispy potato recipe with lemon and herbs. But we upped the ante and topping them with feta, sundried tomatoes, and fresh herbs for an out-of-this-world Greek-inspired side dish.
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Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
We typically make this dish in the Fall or Winter when the sundried tomatoes feel like such as treat with their sweet taste reminiscent in summer.
We typically serve this with grilled chicken in the summer or blackened cod in the winter.
🧾Greek Potato Ingredients
The base for this recipe is a simple herb-roasted potato with a crispy outside and a soft flakey interior.
Lemon Roasted Potatoes
- Red potatoes
- Olive oil
- Kosher salt and pepper
- Dried oregano
- Garlic powder
- Onion powder
- Lemon juice
The best potatoes for this recipe are all-purpose or waxy potatoes. I recommend red or new potatoes cut into small 1-inch pieces. Yukon Golds make a suitable substitution. You do not need to peel the potatoes.
- Feta cheese
- Sundried tomatoes
- Fresh oregano and basil
- 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 into crumbles.
Can't find feta? Try crumbled goat cheese instead.
See recipe card for quantities.
The method we use for cooking the potatoes is a high heat method to quickly crisp the outside of the potato while leaving the inside moist and flakey. The Greek feta topping is applied separately at serving.
Before you begin preheat the oven to 425 F degrees and set the feta out to soften.
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 potatoes. 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.
Roast the Potatoes
Place the potatoes in the center of the baking sheet, drizzle with olive oil, sprinkle with the seasonings (i.e., salt, pepper, and dried herbs). Reserve the lemon juice.
Spread the potatoes evenly across the baking sheet. Roast for about 25 minutes tossing halfway through. The potatoes should be nearly tender and just beginning to brown lightly.
Remove from oven, 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.
Your feta should be slightly softened after sitting out at room temperature for 15 minutes or so. Stir together the topping ingredients and set aside.
How to Serve Greek Roasted Potatoes
Transfer the roasted potatoes to a servings dish. Sprinkle with the feta topping and serve immediately.
🥘 Tips and Tricks
- 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.
- 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 a small tomatos 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.
💬 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.
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 container. The potatoes will keep for 3-4 days. You can reheat in the microwave or eat them cold. I personally like them on a salad with a little leftover grilled chicken.
🥗 Gluten Free Side Dishes
If you enjoyed this recipe, be sure to check out these other great sides!
- Blue Cheese Potato Salad
- Rainbow Sweet Potato Salad
- Saffron Rice
- Sundried Tomato Risotto (also great as a main course!)
- Honey and Thyme Roasted Rutabagas
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.
- Roast in until nearly tender and just beginning to brown lightly, tossing once halfway through about 25 minutes total.
- Remove from oven, 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.
- 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.
- 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.