Roasted Feta Potatoes With Lemon

Feta Potatoes With Lemon made their unplanned debut one breezy afternoon when we were prepping a casual dinner for my neighbor Grace’s garden club. They’d spent the day repotting herbs, sipping mint tea, and chatting under the grape arbor, and I offered to pull something simple together for their post-digging meal.

My fridge was already hosting a block of feta, and the counter held a small mountain of baby gold potatoes from a market trip the day before. That’s when Mateo, my cousin visiting from Thessaloniki, suggested we roast them Greek-style lemony, herby, and finished with creamy, briny cheese.

The potatoes went into the oven coated with olive oil, garlic, oregano, paprika, and just enough zest to make the whole kitchen feel sunlit. We dot butter over the pan just before roasting, and the edges turned golden and crisp while the inside stayed soft.

Grace wandered in mid-roast and declared it smelled like her grandmother’s Easter kitchen. When we scattered feta over the hot tray, it softened slightly into a creamy finish, tangy and savory against the lemon.

Feta Potatoes With Lemon are bright and earthy, with a clean finish that makes them welcome alongside anything from grilled fish to roasted lamb or just served with crusty bread and olives.

They always taste like more than the sum of their parts and come together with the kind of ease that makes them perfect for busy cooks or breezy afternoons.

Short Description

Feta Potatoes With Lemon are crispy roasted baby potatoes tossed in olive oil, herbs, garlic, and lemon, then topped with crumbled feta and fresh parsley for a bold, tangy side dish.

Key Ingredients

• 1 ½ pounds baby gold potatoes, halved or quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons butter, cubed
• ½ cup feta cheese, crumbled
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Tools Needed

• Baking sheet
• Mixing bowl
• Microplane or zester
• Garlic press or knife
• Oven mitts
• Serving spoon or spatula

Cooking Instructions

Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Cut baby potatoes in half or quarters for even roasting.

Step 2: Season the Potatoes
In a mixing bowl, toss potatoes with olive oil, garlic, oregano, paprika, salt, pepper, lemon zest, and lemon juice until evenly coated.

Step 3: Arrange and Roast
Spread seasoned potatoes on a baking sheet in a single layer with space between. Dot with cubes of butter. Roast for 35–40 minutes, stirring once halfway through, until golden and crisp on the edges.

Step 4: Add Feta
Remove pan from oven, sprinkle crumbled feta evenly over hot potatoes. Return to oven for 5 minutes to soften the cheese slightly.

Step 5: Garnish and Serve
Sprinkle with chopped parsley and a little extra lemon zest. Taste and adjust seasoning if needed. Serve warm.

Why You’ll Love This Recipe

Bold Mediterranean flavor with minimal ingredients

Crisp edges and tender centers in every bite

Fresh lemon adds brightness

Feta melts slightly for creamy tanginess

Perfect for make-ahead or casual entertaining

Pairs beautifully with grilled proteins or vegetarian mains

Mistakes to Avoid & Solutions

Overcrowding the baking sheet
Give the potatoes space to roast properly. If they’re too close, they’ll steam instead of crisp.

Skipping the butter
Butter adds rich flavor and helps browning. Dot evenly over the tray for golden edges.

Using cold potatoes
Room-temperature potatoes roast more evenly. Pull them out of the fridge 10–15 minutes before prepping if chilled.

Adding feta too early
If added before roasting, feta can dry out or burn. Sprinkle it on just for the last 5 minutes.

Forgetting to taste before serving
Feta is salty, so adjust seasoning after baking to balance flavors.

Serving and Pairing Suggestions

Serve as a side with roasted chicken, lamb, or grilled fish

Add to grain bowls with arugula and tahini dressing

Pair with tzatziki or Greek yogurt for dipping

Top with soft-boiled eggs for a brunch platter

Present family-style on a large platter with fresh lemon wedges

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days

Reheat in the oven at 350°F for 10–15 minutes until warmed through

Avoid microwaving to preserve texture

Add fresh herbs after reheating to refresh flavor

Use leftovers in warm potato salads or tossed with greens and vinaigrette

FAQs

1. Can I use red potatoes or Yukon gold instead?
Yes, just make sure they’re cut to similar sizes for even roasting.

2. Is bottled lemon juice okay?
Fresh lemon juice is best for brightness and clean flavor, but bottled works in a pinch.

3. Can I make these ahead?
You can roast the potatoes ahead, then reheat and add feta and parsley just before serving.

4. What type of feta should I use?
Use a firm block of feta if possible, and crumble it yourself. It melts better and tastes fresher.

5. Can I make this dairy-free?
Skip the butter and feta, and add olives or capers for salty contrast instead.

Tips & Tricks

Roast on parchment paper for easier cleanup

Add a pinch of crushed red pepper for heat

Zest the lemon before juicing—it’s easier that way

Use leftover potatoes in wraps or omelets the next day

Try a squeeze of honey before serving for a sweet-savory twist

Recipe Variations

Greek Herb Mix: Add 1 teaspoon each of dried mint and thyme for extra flavor depth.

Garlic-Feta Mashup: Stir roasted garlic cloves into the finished dish along with the feta.

Lemon-Tahini Drizzle: Top roasted potatoes with a lemon-tahini sauce instead of feta.

Spicy Feta Potatoes: Mix in ¼ teaspoon chili flakes and serve with hot sauce or harissa.

Loaded Picnic Style: Add chopped cucumber, cherry tomatoes, and red onion for a cold salad twist.

Final Thoughts

Feta Potatoes With Lemon prove that a few bright ingredients can bring life to the table with almost no fuss. These potatoes come out of the oven crisp, golden, and infused with garlic and citrus, made complete with soft feta and fresh parsley. They’re the kind of side dish that steals attention from the main course and gets asked for again and again.

They also carry that easy kind of warmth that works year-round whether you’re tucking into them beside grilled fish in the summer or serving them with slow-roasted chicken in winter. No matter when they show up, they never overstay their welcome. Just one pan, one lemon, and a little feta magic.