Can I make Greek Lemon Feta Roasted Potatoes in advance?

Yes, you can prepare the seasoned potatoes ahead of time and store them in the refrigerator. Just ensure to roast them fresh before serving for the best texture. Roasted potatoes can also be reheated, though they may lose some of their crispiness.

What potatoes work best for this recipe?

Baby potatoes are ideal due to their creamy texture and even cooking. However, you can substitute them with Yukon Gold or red potatoes for similar results. Just ensure they’re cut into similar sizes for even cooking.

How can I make this recipe vegan?

To make a vegan version of Greek Lemon Feta Roasted Potatoes, simply replace the feta cheese with a plant-based alternative. You could also omit the cheese and add additional spices or nutritional yeast for flavor.

What can I serve with Greek Lemon Feta Roasted Potatoes?

These potatoes make a fantastic side dish to any grilled meats, seafood, or vegetables. They also pair well with salads like Greek salad or quinoa salad for a complete meal.

How can I store leftovers?

Leftover Greek Lemon Feta Roasted Potatoes should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness before serving.

Roasted Potatoes with Greek Lemon Feta

Ingredients

Scale

1.5 pounds Baby potatoes
2 tablespoons Olive oil
1 teaspoon Dried oregano
1 teaspoon Dried thyme
3 cloves Garlic, minced
1 teaspoon Lemon zest
2 tablespoons Lemon juice
4 ounces Feta cheese, crumbled
1/2 teaspoon Paprika
Salt, to taste
Black pepper, to taste
2 tablespoons Fresh parsley, chopped

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Instructions

Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper.
Toss the baby potatoes with olive oil, dried oregano, dried thyme, paprika, salt, and black pepper until they’re evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Roast the potatoes for 25–30 minutes, stirring halfway through to ensure they become golden brown and tender.
Add the minced garlic to the potatoes, toss gently, and return them to the oven for an additional 5 minutes.
Drizzle the potatoes with fresh lemon juice and sprinkle them with lemon zest.
Scatter the crumbled feta cheese and chopped parsley over the potatoes, gently tossing to combine before serving.

Notes

For a tangy twist, substitute goat cheese for feta. Stir halfway through roasting for even crispness.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg