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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon, garlic, and oregano are oven-roasted until crisp and golden, then finished with crumbled feta and fresh dill. Wedges get flipped halfway so the edges caramelize while the lemony juices absorb.
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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
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Roasting liquid and seasoning
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Topping
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley

Equipment

  • 1 sheet pan

Method
 

Roast the potato wedges
  1. Preheat the oven to 425F and place a roasting pan in the oven while it heats for better browning.
  2. In a roasting pan, toss Yukon gold potatoes with olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer so the cut sides can crisp rather than steam.
  4. Roast for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden, watching for deep golden color and dryness at the pan bottom.
Finish and serve
  1. Remove the pan and top the roasted potatoes with crumbled feta and fresh dill or parsley.
  2. Serve hot so the feta softens slightly and the herbs stay bright.

Notes

For extra crisp edges, make sure the potatoes are in a true single layer with space between wedges. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 425F oven or air fryer until hot and re-crisped. Freezing is not recommended because feta and potatoes can lose texture. For a vegetarian option, use vegetable broth instead of chicken broth.