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Greek Feta Roast Potatoes

Greek feta roast potatoes with crispy golden wedges are coated in a lemon-oregano garlic broth and roasted until the liquid is absorbed. Finished with crumbled feta and fresh dill for a tangy, savory side.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek feta roast potatoes
  • 3 lb Yukon gold potatoes
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat your oven to 425F and get a roasting pan ready for spreading the wedges in a single layer.
  2. In the roasting pan, toss the Yukon gold potatoes with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until evenly coated.
  3. Spread the potatoes into a single layer so they can crisp instead of steam.
  4. Roast at 425F for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden, watching for deep browning on the edges.
Finish and serve
  1. Remove the pan and top the hot potatoes with crumbled feta so it softens slightly from the residual heat.
  2. Sprinkle with fresh dill or parsley and serve hot.

Notes

For the crispiest edges, keep the potatoes cut into similar-size wedges and spread them tightly but not piled. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot sheet pan or in an oven until re-crisped. Freezing is not ideal because the lemony coating can lose texture, but you can freeze if needed. Dietary swap: use vegetable broth instead of chicken broth for a vegetarian version.