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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-oregano wedges roast until edges turn crispy and golden. Finished with crumbled feta and fresh dill for a bright, 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek potato wedges
  • 3 lb Yukon gold potatoes, cut into wedges
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 0.5 cup chicken broth
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425F and place a roasting pan or sheet pan inside while it heats, so the edges start crisping right away.
  2. In a roasting pan, toss potato wedges with olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer so they sit cut-side down and have space for browning.
  4. Roast 45-50 minutes, flipping halfway, until the liquid is absorbed and you see crispy, golden edges and a dry, caramelized surface.
Finish and serve
  1. Remove the pan from the oven and top hot potatoes with crumbled feta and chopped fresh dill or parsley so the feta softens slightly on contact.
  2. Serve hot, with any remaining browned lemon-oregano pan juices drizzled over the wedges.

Notes

For extra crisp edges, keep the potatoes in a true single layer and avoid stirring after the halfway flip. Refrigerate leftovers in a sealed container up to 3 days; reheat on a sheet pan at 425F until hot and edges re-crisp. Freezing isn’t recommended because the potatoes can soften and the feta can turn watery. If you want a vegetarian swap, use vegetable broth instead of chicken broth (everything else stays the same).