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Greek Feta Roast Potatoes

Greek feta roast potatoes with crispy, golden wedges are tossed in lemon-oregano juices and roasted until the edges brown. Finished with crumbled feta and fresh dill for a tangy, herb-forward 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: 610
Ingredients Equipment Method Notes

Ingredients
  

3 pounds Yukon gold potatoes, cut into wedges
  • 3 lb Yukon gold potatoes Cut into wedges
1/3 cup olive oil
  • 0.333 cup olive oil
1/3 cup fresh lemon juice
  • 0.333 cup fresh lemon juice
1/2 cup chicken broth
  • 0.5 cup chicken broth
4 cloves garlic, minced
  • 4 garlic Minced
2 teaspoons dried oregano
  • 2 tsp dried oregano
1 1/2 teaspoons salt
  • 1.5 tsp salt
1/2 teaspoon black pepper
  • 0.5 tsp black pepper
3/4 cup crumbled feta
  • 0.75 cup crumbled feta
2 tablespoons fresh dill or parsley, chopped
  • 2 tbsp fresh dill or parsley Chopped

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 425F so it’s hot and ready for crisping. Visual cue: oven should reach 425F before the potatoes go in.
  2. Toss the potato wedges with olive oil, lemon juice, chicken broth, garlic, dried oregano, salt, and black pepper in a roasting pan. Visual cue: all wedges look evenly coated and glossy.
  3. Spread the potatoes in a single layer on a sheet pan. Visual cue: pieces don’t overlap so they can brown at the edges.
  4. Roast for 45-50 minutes, flipping halfway, until the liquid is absorbed and the edges are crispy and golden. Visual cue: midway, lift and turn wedges; at the end, look for deep golden-brown corners and dry, caramelized surfaces.
Finish
  1. Top the hot potatoes with crumbled feta. Visual cue: feta softens slightly on contact with the hot wedges.
  2. Sprinkle with fresh dill or parsley and serve hot. Visual cue: herbs look bright and fresh against the golden potatoes.

Notes

For the crispiest edges, keep the wedges in a single layer and avoid overcrowding on the pan—use two pans if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 425F oven until hot and crisp again. Freezing is not recommended because feta and potato texture can turn grainy after thawing. Dietary swap: use vegetable broth instead of chicken broth for a vegetarian version.