Description
These Greek Roasted Potatoes are crispy on the outside, fluffy on the inside, and packed with bold Mediterranean flavors. Infused with olive oil, lemon juice, garlic, and oregano, then finished with crumbled feta and fresh herbs, this dish is the perfect side for grilled meats, seafood, or a satisfying vegetarian main.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, cut into wedges
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon (optional, for warmth)
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Extra lemon wedges for serving
Instructions
- Preheat the Oven – Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the Potatoes – In a large bowl, toss potato wedges with olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and cinnamon (if using).
- Arrange on a Baking Sheet – Spread the potatoes in a single layer, making sure they aren’t overcrowded to allow for crisping.
- Roast to Perfection – Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Add the Final Touches – Remove from the oven, sprinkle with crumbled feta and fresh parsley, and serve with extra lemon wedges.
Notes
- For extra crispiness – Roast at 450°F for the last 5 minutes.
- Make it vegan – Omit the feta or use a plant-based cheese substitute.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat – Use an oven at 375°F for 10-15 minutes or an air fryer at 350°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean