Ingredients for Lemon Feta Potato Dish

• Yukon Gold Potatoes: Essential base for this Greek dish. Their waxy texture holds up well, becoming creamy inside and crispy outside. No need to peel!
• Extra Virgin Olive Oil: The foundation of Mediterranean cooking. It provides rich flavor and helps the potatoes roast to golden perfection. Use a good quality cold-pressed oil.
• Fresh Lemons: The star citrus element, providing bright, tangy flavor and a vibrant aroma. Always zest before juicing for maximum impact.
• Feta Cheese: The iconic salty, tangy star that truly makes these Lemon Feta Roasted Potatoes sing. Opt for block feta packed in brine for best flavor.
• Garlic: Offers pungent, aromatic depth, a crucial flavor builder in Greek cuisine. Mince it finely to distribute its delicious essence evenly.
• Dried Oregano: The classic Greek herb, imparting earthy, peppery notes essential for an authentic taste. Rub between your palms to release more aroma.
• Chicken or Vegetable Broth: Adds moisture to steam the potatoes from within, ensuring tenderness before they crisp up. Low-sodium broth is best for salt control.
• Fresh Parsley: Provides a burst of fresh, herbaceous flavor and vibrant color as a finishing touch. Flat-leaf (Italian) parsley is preferred for its robust taste.
• Red Pepper Flakes: (Optional) Introduces a subtle warmth and gentle kick, balancing the rich flavors. Adjust the amount to your preferred spice level.
• Kosher Salt: An essential seasoning that enhances all the flavors and helps crisp the potatoes. Use less if your broth or feta is already very salty.
• Freshly Ground Black Pepper: Adds a sharp, aromatic finish and a subtle earthy warmth. Grind fresh for superior flavor compared to pre-ground.
• Fresh Dill: (Optional) Offers a delicate, slightly anisy freshness that complements the lemon and feta beautifully. Sprinkle just before serving.
• Lemon Wedges: For serving, allowing guests to add extra brightness and tang to their individual portions. A beautiful and functional garnish.

How to Make Lemon Feta Potato Dish

Prep Potatoes:

Start your Easy Lemon Feta Potato Dish by scrubbing and cutting Yukon Gold potatoes into 1-inch wedges. Mince your garlic and zest/juice your fresh lemons. This foundational prep ensures everything is ready for a smooth cooking process. Preheat oven to 400°F (200°C) now.

Make Dressing:

In a large bowl, whisk together the olive oil, fresh lemon juice and zest, minced garlic, dried oregano, kosher salt, black pepper, and optional red pepper flakes. Don’t forget the chicken or vegetable broth for extra moisture. This creates the flavorful base.

Toss Potatoes:

Add the potato wedges to the bowl with the lemon-garlic mixture. Toss thoroughly to coat every potato piece evenly. Make sure to get them all coated for maximum flavor absorption. This critical step ensures a delicious Lemon Feta Potato Dish.

Roast Potatoes:

Spread the coated potatoes in a single layer on a large baking sheet. Roast at 400°F (200°C) for 30-40 minutes, flipping halfway through. They are done when tender inside and beautifully golden brown. Achieve perfect roasted potatoes this way.

Add Feta:

Once the potatoes are roasted, remove them from the oven. Sprinkle the crumbled feta cheese and chopped fresh parsley over the hot potatoes. The residual heat will slightly soften the feta, enhancing the creamy texture of your Lemon Feta Potato Dish.

Serve Warm:

Gently toss everything together and transfer your vibrant Lemon Feta Potato Dish to a serving platter. Garnish with fresh dill and lemon wedges. Serve immediately as a delightful side, bringing the golden taste of Greece to your table.

How to Store Lemon Feta Potato Dish

To store leftover Lemon Feta Potato Dish, allow it to cool completely. Transfer to an airtight container and refrigerate for up to 3-4 days. Don’t leave it out at room temperature for too long, or it will spoil quickly – a mistake I’ve made before! Always check for off smells or mold before eating.

For make-ahead convenience, prep potato wedges, minced garlic, and lemon zest/juice a day ahead. Keep these separate and refrigerated to maintain their fresh quality until ready to assemble.

Reheat leftovers spread in a single layer on a baking sheet until warmed through.

What to Serve with Lemon Feta Potato Dish

Serve these vibrant Lemon Feta Potato Dish warm, straight from the oven, as a delightful and comforting side. For a special touch, garnish with extra fresh dill and lemon wedges. They are perfect paired with grilled chicken, baked fish, or a crisp Greek salad, allowing everyone to enjoy the full Mediterranean experience.

My personal favorite way to serve them is alongside simple grilled lamb chops. The tangy lemon and salty feta perfectly pair with the rich, savory meat, creating a truly satisfying and easy meal that I always enjoy.

Frequently Asked Questions

→ How do I prevent my Easy Lemon Feta Roasted Potatoes from becoming soggy?

The key is a single layer on the baking sheet; overcrowding traps steam, leading to soggy potatoes, a mistake I learned the hard way. Also, ensure your oven is fully preheated to 400°F (200°C) before roasting.

→ Can I use different potato varieties instead of Yukon Golds for these roasted potatoes?

While Yukon Golds are ideal for their creamy texture, you can use red or new potatoes. Avoid starchy russets, as they can become too crumbly. Just adjust roasting time slightly for different sizes and textures.

→ Can I prep these Easy Lemon Feta Roasted Potatoes ahead or freeze leftovers?

You can prep the potatoes, garlic, and lemon zest/juice a day ahead and refrigerate them separately. Freezing cooked potatoes with feta isn’t recommended, as the texture changes significantly upon thawing and reheating.

→ How do I adapt this Lemon Feta Potato Dish to be suitable for vegans?

To make it vegan, swap the feta for a good quality plant-based feta alternative. Replace chicken broth with vegetable broth to maintain moisture and flavor. The dish will still be vibrant and delicious.

→ How long can I store leftover Lemon Feta Potato Dish in the refrigerator?

Leftovers will keep well in an airtight container in the refrigerator for up to 3-4 days. Always let them cool completely before storing to prevent spoilage, a lesson I’ve learned from past mistakes.