Greek Feta Roast Potatoes: Weeknight Winner for Busy Cooks

This recipe turns humble baby potatoes into a show-stopping side. The outside roasts to a golden crisp while the inside stays tender. Crumbled feta melts slightly and adds a creamy, salty finish. Fresh parsley and a squeeze of lemon lift the whole dish so it never feels heavy. It will make your kitchen smell like heaven on a rainy day.

Greek Feta Roast Potatoes bring a crisp golden skin, soft fluffy centers, and a salty tang from crumbly feta. This dish is simple but special herb-scented, lemony, and perfect beside roast chicken, grilled fish, or a green salad.

If you love bold Greek flavors, you might also enjoy Greek orzo with tomatoes, olives, basil & feta as a warm, matching side or light main.

Why You’ll Love This Recipe

• Ready in about 45 minutes with little hands-on time
• Made with pantry staples and fresh herbs
• Great for meal sharing, weeknights, or entertaining
• Naturally gluten-free

Ingredients of Greek Feta Roast Potatoes

• 2 pounds baby potatoes, halved if large
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions of Greek Feta Roast Potatoes

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Toss the halved baby potatoes with olive oil, dried oregano, salt, and pepper in a large bowl.
3. Spread the potatoes cut-side down in a single layer on the prepared sheet.
4. Roast the potatoes for 25–30 minutes, until golden and crisp at the edges, tossing once halfway through.
5. Remove the potatoes from the oven and sprinkle the crumbled feta evenly over the hot potatoes.
6. Return to the oven for 5 minutes so the feta softens and warms.
7. Sprinkle chopped fresh parsley over the potatoes and serve immediately, squeezing a little lemon if you like.

Tips for Success

• Roast potatoes cut-side down to get the crispiest bottoms.
• Use room-temperature feta for easier crumbling and faster warmth.
• Don’t overcrowd the pan give potatoes space to brown.
• Taste and adjust salt after adding feta; feta adds saltiness.

Substitutions & Variations of Greek Feta Roast Potatoes

To Make It Vegan/Gluten-Free:

• Vegan: Replace feta with firm crumbled tofu marinated in lemon and a pinch of nutritional yeast, or use a store-bought vegan feta.
• Gluten-Free: This recipe is naturally gluten-free just check labels on any pre-shredded or packaged ingredients.

Variations:

• Add halved cherry tomatoes and sliced red onion for a one-pan roasted mix.
• Toss in a few smashed garlic cloves before roasting for deeper flavor.
• Stir in chopped kalamata olives or a drizzle of balsamic glaze to finish.
• Add smoked paprika or red pepper flakes for a smoky or spicy twist.

Storage Instructions of Greek Feta Roast Potatoes

Refrigerator:

• Store leftovers in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven or in a skillet to bring back crispiness.

Freezer:

• Freezing roasted potatoes can change texture. If needed, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge and re-crisp in the oven.

Make-Ahead:

• Par-roast the potatoes a day ahead (roast 20 minutes), cool, then finish roasting and add feta just before serving.

Frequently Asked Questions (FAQ) of Greek Feta Roast Potatoes

Can I use russet or red potatoes instead of baby potatoes?

• Yes. Cut russets or reds into 1–1.5 inch pieces so they cook evenly. Baby potatoes give the best skin-to-center ratio.

Should I add lemon?

• A squeeze of lemon brightens the dish nicely at the end. Add to taste after roasting.

How can I keep the feta from burning?

• Add the feta in the last 5 minutes of roasting so it softens without over-browning.

Final Thoughts

Greek Feta Roast Potatoes are a simple way to add big flavor to any meal. With a crispy outside, tender inside, and salty feta finish, this side feels both homey and elegant. Try it tonight then come back and leave a comment and a star rating to let others know how it turned out. Enjoy making Greek Feta Roast Potatoes a new favorite on your weeknight table!

Greek Feta Roast Potatoes

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Crispy on the outside and fluffy on the inside, these Greek Feta Roast Potatoes are a comforting side dish infused with Mediterranean flavors.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 2 pounds baby potatoes, halved if large
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Toss the halved baby potatoes with olive oil, dried oregano, salt, and pepper in a large bowl.
3. Spread the potatoes cut-side down in a single layer on the prepared sheet.
4. Roast the potatoes for 25–30 minutes, until golden and crisp at the edges, tossing once halfway through.
5. Remove the potatoes from the oven and sprinkle the crumbled feta evenly over the hot potatoes.
6. Return to the oven for 5 minutes so the feta softens and warms.
7. Sprinkle chopped fresh parsley over the potatoes and serve immediately, squeezing a little lemon if you like.

Notes

Roast potatoes cut-side down for crispiest bottoms. Use room-temperature feta for easier crumbling.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian