Learn how to make roasted Greek Potatoes in this step-by-step photo & video guide. Easy to make with limited prep, and loaded with flavor from lemon, oregano and garlic. Topped with Feta cheese that melts slightly on the hot potatoes - this is the perfect side dish for any meal!
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A quick potato side is great to have on hand for busy weeknights. These Greek lemon potatoes are loaded with delicious lemon flavors and topped with slightly melted cheese - so really, I don't see why you shouldn't make Greek potatoes at least once a week!
And if you ever need to switch it up - try these Air Fryer Baked Potatoes.
Why you will love this recipe
- It's hands off with just 10 minutes of prep
- It's pretty quick and all done in 50 minutes
- It's easy to make with a few simple steps
- Loaded with flavor from lemon, oregano and garlic powder
- Topped with Feta cheese for the ultimate indulgence
What you need to make it
Ingredient notes & substitutions
- Olive oil adds loads of flavor. You can switch it for another type of oil, preferably neutral in flavor, but the taste won't be the same.
- Potatoes: I used small red potatoes that I cut in half. You can use any size, just cut them accordingly - the pieces should be less than 2 inches thick.
- Lemon: I recommend using organic lemon since you will keep the skin on
- Feta cheese can be swapped for a Feta-style white cheese
How to make it
- Toss potatoes and lemon slices with olive oil and seasoning
- Spread out on a lined baking sheet
- Bake until crispy and browned
- Top with Feta cheese while the potatoes are still hot
Tips & tricks
- Serve roasted Greek potatoes with lemon basil chicken, air fryer turkey burgers or meatballs
- Store leftovers in the fridge in an airtight container for up to 4 days
- Leftover Greek lemon potatoes do not freeze well
- Reheat leftovers in the microwave or air fryer in 1 minute increments
Recipe FAQ
The best potatoes for roasting are neither too starchy nor too waxy. Some examples of potatoes that are great for roasting are:
- Red potatoes
- Yukon Gold potatoes
- Desiree potatoes
You can boil potatoes before roasting, but I prefer not too. I find they turn out great even without this added step, and it saves both time and effort.
The most common reasons why roasted potatoes come out soggy, is because they haven't cooked long enough. The trick is to cook them for a long time (at least 40 minutes, longer if cooking bigger pieces) while making sure they don't burn.
Don't be tempted to turn up the heat - this will most likely cause them to burn.
More quick & easy side dishes
Looking for more quick & easy side dishes like these Greek potatoes?
- Leftover Boiled Potato Casserole
- Smashed Potatoes with Parmesan Cheese & Garlic
- Mashed Potatoes without Milk
- Mexican Potatoes with Lime & Cilantro
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Greek Potatoes with Lemon & Feta Cheese
Print RateIngredients
- 2 lb potatoes washed and cut in half or quarters, about 2 inches thick
- 1 lemon washed and sliced thin
- ¼ cup olive oil
- 2 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
To serve
- 5 ounces Feta cheese crumbled
Instructions
- Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper.
- Prep the potatoes and lemons and place in a bowl, add olive oil and all the seasonings and mix. Don't mix too carefully - you want some of the lemon juice to release from the lemon.2 lb potatoes, 1 lemon, ¼ cup olive oil, 2 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Spread out the potatoes on the lined baking sheet, and align most of the lemon slices on top of the potatoes.
- Roast in the middle of the oven for 40 minutes, until crispy and browned.
- Remove pan from the oven and top potatoes with crumbled Feta cheese while still warm.5 ounces Feta cheese
Equipment (may contain affiliate links)
- 1 Mixing bowl*
Video
Notes
Ingredient notes & substitutions
- Olive oil adds loads of flavor. You can switch it for another type of oil, preferably neutral in flavor, but the taste won't be the same.
- Potatoes: I used small red potatoes that I cut in half. You can use any size, just cut them accordingly - the pieces should be less than 2 inches thick.
- Lemon: I recommend using organic lemon since you will keep the skin on
- Feta cheese can be swapped for a Feta-style white cheese
Tips & tricks
- Store leftover Greek potatoes in the fridge in an air tight container for up to 4 days
- Greek potatoes do not freeze well
- Reheat leftovers in the microwave or air fryer * in 1 minute increments
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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