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Greek Feta Roast Potatoes

Greek feta roast potatoes with lemon-oregano flavor roasted until edges are crispy and golden, then topped with crumbled feta and fresh dill. Oven-roasted potato wedges cook in a garlic-lemon broth for absorbed, flavorful crispness.
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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
Ingredients Equipment Method Notes

Ingredients
  

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
Toppings
  • 0.75 cup crumbled feta
  • 2 tbsp fresh dill or parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F so it’s fully hot for crisp, golden edges.
Toss and roast
  1. Toss the potato wedges with olive oil, lemon juice, chicken broth, garlic, oregano, salt, and black pepper in a roasting pan until evenly coated.
  2. Spread the potatoes in a single layer so they roast instead of steam.
  3. Roast for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden (visual cue: browned, crisp edges and reduced pan liquid).
Finish and serve
  1. Top the hot potatoes with crumbled feta and fresh dill or parsley, letting the heat soften the feta slightly (visual cue: feta just warms and starts to melt).
  2. Serve hot for the best contrast between crispy edges and lemony, garlicky insides.

Notes

For maximum browning, keep the potatoes in a true single layer with space between wedges so steam can escape. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425F until hot and re-crisped. Freezing is not recommended because the feta and potatoes can turn softer after thawing. Dietary swap: use vegetable broth instead of chicken broth for a vegetarian version while keeping the same lemon-oregano seasoning.