Greek Feta Roast Potatoes – The Perfect Side Dish
Let Me Tell You About These Potatoes (Honestly, They’re a Family Legend)
Okay, my love for potatoes is borderline embarrassing (if there’s such a thing?), but let me tell you about Greek Feta Roast Potatoes. The first time I made these, my kitchen smelled like some cozy taverna in Athens, and honestly, I almost dove face first into the pan before they cooled down. My cousin swears he makes them better, but judging by how he once used blue cheese instead of feta—well, let’s just say he learned a lesson. I still have his text, full of regret and sheepish emojis.
I still remember the first time I served these at a potluck, watching folks circle back for ‘just one more’. That was the year the only leftovers were some stems of parsley. Classic.
Why You’ll Love This (Or, Why My Family Gives Me the Side-Eye When I Make Anything Else)
I make these Greek feta roast potatoes every time I want something that feels fancier than it is (like, Wednesday). My partner is suspiciously nice to me all day if I tell him they’re for dinner. The combo of roastie crunch and that crumbly, salty feta? Hoo boy. People might ask for your “secret”—which is really just patience, olive oil, and not skimping on cheese.
Confession: I used to under-roast potatoes because I was impatient—big mistake—so don’t be like me in 2018.
What You’ll Need (But Don’t Panic If You’re Missing Something)
- 1kg potatoes – I like Yukon Golds, because they’re buttery, but honestly, anything starchy works (uh, my grandmother only ever used King Edward and, frankly, there’s no wrong answer here)
- 5-6 tbsp olive oil – Go Greek if you can, but Tesco stuff will do. Sometimes I mix in a smidge of melted butter on a whim
- Juice of 1 lemon, plus a bit of zest for zing (or just a squirt of bottled if you’re out—don’t @ me)
- 4 garlic cloves, crushed (I’ve used garlic powder in a panic; nobody noticed… maybe don’t tell my mum)
- 1 tsp dried oregano – Or use chopped fresh if it’s rolling around your fridge. Thyme’s good too if that’s what’s at hand
- 120g feta cheese, crumbled (Budget feta is fine; just avoid that pre-crumbled bag of sadness if you can)
- Salt and cracked black pepper – Taste as you go. This is where misjudgement can happen (trust me…)
- Fresh parsley, handful, chopped (Skip if you don’t have it, nobody will riot)
Let’s Cook! (Here’s My Slightly Chaotic Method)
- Heat your oven up to about 210°C (fan 190°C)—or if your oven’s a bit on the temperamental side, just go as hot as it allows, you know?
- Peel and chop the potatoes into chunky wedges. Not too thin, or they’ll end up sad and floppy. Big enough to, well, feel like a meal. Pop them into a pot of salted water and bring to the boil. Let them simmer for about 7-8 minutes (this is when I usually wander off and forget—set a timer if you’re like me).
- Drain the potatoes and gently shake them around in the colander—just to rough up the edges. Don’t mash, please. This step is oddly satisfying (and key for crispiness, trust me).
- Pour most of the olive oil (save a splash for later) in a big roasting pan; stuff the potatoes in, pour over the rest of the oil, sprinkle with salt, pepper, oregano, and squeeze over the lemon juice. Chuck in the crushed garlic (don’t worry if it sticks together—mine always does!). Toss till nicely coated; hands work best and then you can lick your fingers and nobody can judge you.
- Roast those beauties for 35-40 minutes, giving them a flip at the halfway mark. This is where I sneak one to test for doneness (chef’s privilege).
- Once the potatoes are golden and the edges a little crispy, scatter over the crumbled feta, the lemon zest, and put them back in for about 10 minutes or until the cheese gets a bit gooey and toasty. Try not to eat them directly form the pan—it’s a rookie error that’ll burn your tongue.
- Finish with that handful of parsley. Sometimes I add a little more cracked pepper here. Serve straight out of the tray for full effect (or, you know, on a fancy plate if it’s dinner party vibes).
Notes From My Many Potato Experiments
- If you parboil the spuds too long, they basically dissolve. Yes, it’s happened to me. Just watch them after 6 mins.
- Crumbling feta over the potatoes before roasting them for the last few minutes makes all the difference—honestly, it’s magic.
- I used to skip the lemon, but now I know better: it’s the sunshine in this dish.
- Oh, and don’t overcrowd the pan. I tried to make a double batch once…just resulted in a soggy potato heap.
Variations That Actually Work (And One That Didn’t)
- Add a sprinkle of smoked paprika for something extra warm—my partner thinks it’s “slightly illegal” but loves it anyway
- I’ve swapped in goat’s cheese once or twice…not bad, but it’s definitely not the same vibe—goat cheese is a bit posher than I was aiming for
- Tried sweet potatoes once, and honestly, nope. Didn’t crisp, just flopped around. Wouldn’t do it again
- Chopped olives thrown in? Oh yes. You want the briny, black ones—like Kalamata. Game changer
What If You Don’t Own a Big Roasting Pan?
No worries, just use a couple of baking trays. I’ve even resorted to a pizza pan once (worked surprisingly well; just line it so you don’t spend the night scrubbing stuck cheese).
And, if you need help finding decent kitchen kit that doesn’t cost the earth, check out this baking tray round-up from BBC Good Food—been a lifesaver.
How to Store These (If There’s Any Left…Which There Won’t Be)
If by some miracle there are leftovers, pop them in a sealed tub in the fridge. They’re good for 2 days, though honestly, in my house it never lasts more than a day! Actually, I tend to think the flavors develop, but they do lose the crispy edges—nothing a quick flash under the grill can’t fix.
Not freezer-friendly, in my opinion—prefer them made fresh, every time.
My Favourite Ways to Serve Them Up
With grilled lamb chops, a big crunchy Greek salad, and a generous glass of something cold—perfection. But honestly, I’ll eat these with rotisserie chicken from the shop down the road (don’t judge) or just with a fried egg on top for a lazy lunch.
For more Greek feast ideas, Olive Tomato’s Greek menu is brilliant and drool-worthy.
Lessons Learned (Or, Don’t Do What I Did)
- Never rush the boiling step. I once tried skipping it: ended up with potatoes that were more chewy than crispy, not that anyone told me to my face. But…I knew.
- Too much feta? Possible, yes—I know, shocking. Makes it a bit salty, so just scatter generously, don’t pile it on like snow
- Test your oven temp. My mate’s oven runs hot and, well, let’s just say blackened means more than just crispy
Questions I Actually Get Asked by Real People
- Can I use feta from a block or is crumbled better?
Both work fine, though blocks tend to be creamier. I just use what’s on offer, to be honest (or whatever survived the fridge raid). - What if I hate parsley?
Skip it! Maybe toss on some fresh thyme or even a sprinkle of chives. Or nothing. Nobody’s ever left my house because the garnish was missing. - Do I need to peel the potatoes?
Nope—sometimes I leave the skins on for extra crunch (actually, it’s less effort, so win-win). - How do I re-crisp leftovers?
Quick blast in a hot oven or under the grill, but don’t microwave unless you like sad, floppy chips. - Is this really Greek?
Greek-inspired, definitely—the flavors, feta, lemon, all very Mediterranean. But actual yia-yias might side-eye me for the shortcuts. - Serving size?
Honestly? Depends how hungry you are. I say 4-6 as a side, but if you’re like my brother, maybe just 2!
Anyway, if you try these, let me know how yours turn out (or if you find an even lazier way to make them crispier—I’m all ears for shortcuts that actually work!).
Ingredients
- 1.5 kg Yukon Gold potatoes, peeled and cut into wedges
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 120 g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (optional, for serving)
Instructions
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1Preheat your oven to 220°C (430°F). Line a large baking tray with parchment paper.
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2Place the potato wedges into a large bowl. Add olive oil, minced garlic, dried oregano, dried thyme, lemon juice, salt, and pepper. Toss well to coat all the potatoes evenly.
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3Spread the potatoes onto the prepared baking tray in a single layer, making sure they are not overcrowded.
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4Roast in the preheated oven for 40-45 minutes, turning the potatoes halfway through, until golden brown and crispy on the edges.
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5Remove the tray from the oven. Immediately sprinkle the crumbled feta cheese over the hot potatoes. Garnish with chopped fresh parsley, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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