Roasted Greek Potatoes with Feta and Lemon

Roasted potatoes have special charms you’d be hard-pressed to find in mashed or baked potatoes. No matter how hard you look.  No matter how fond you are of them.

Maybe, because of this, a strange, roasted potato mania is causing them, out of the blue, to pop into my head at all hours of the day and night.

Like at 5 in the morning when I awaken from a nightmare craving roasted potatoes with smoked paprika.

Like right after breakfast when I can’t blame it on hunger but find myself daydreaming of greasy, chicken-fat-drowned potatoes roasting with an entire chicken in my oven.

Or like when someone has something important to say and I have no clue what they’re talking about because all I can think of is tossing hot potatoes with feta cheese and lemon juice. I’m not encouraging these random thoughts. I swear.

In order to put a stop to this potato craziness I caved in a if-you-can’t-beat-them-join-them-kind-of-way. When I spied Irish potatoes for the first time in my market I became convinced this was no mere coincidence. Now, it was a situation.

Me + roasted potatoes = fated. As a result no less than 15 pounds of them are now in my possession. Along with a bunch of recipe ideas crowding my mind.

The first idea put to rest? Greek potatoes. Roasted with extra-virgin olive oil, oregano and thyme then tossed with lemon-marinated feta cheese and parsley.

The bite of the lemon is undeniably delicious if not unexpected. Between the bright, pungent flavor and the warm, saltiness of the feta cheese combined with those hard-to-forget roasted potatoes they are awfully hard to stop eating.

When you do you might wish for more. You might even go make more. Right then and there. Without hesitation. To test the recipe.  Again. Oh, wait, that wasn’t you, that was me. Maybe I should change my name to Potato Girl. Roasted Potato Girl.


Roasted Greek Potatoes with Feta Cheese and Lemon

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 3-4 servings

Roasted Greek Potatoes with Feta Cheese and Lemon

Roasted potatoes with extra-virgin olive oil, oregano and thyme tossed with lemon-marinated feta cheese and parsley.


4 cups potatoes, 3/4" cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
3/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
1/2 cup feta cheese, chopped/crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped


  1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet with oil.
  2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
  3. Meanwhile, marinate the feta in the lemon juice and parsley.
  4. Remove from oven and toss the potatoes with the lemony feta right on the pan; cook 5 more minutes. Serve immediately.

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  1. Joanne says

    Maybe you’re being haunted by a roasted potato ghost!

    Or maybe you’re just totally normal and happen to love potatoes. It happens. The feta and lemon sound like the perfect toppers! And the potatoes are the ideal amount of crispy.

  2. BeadedTail says

    You’re so funny! Roasted Potato Girl! LOL! These do look delicious and I love roasted potatoes too! We have them for breakfast just about every Sunday. I look forward to them every week but this looks perfect for lunch and dinner too!

    Purrs to Moon!

  3. Becki's Whole Life says

    This is a dish that I can totally see popping up in a great Greek Restaurant – they sound wonderful, Reeni! You have the spices perfect, too with the Thyme and Oregano.

  4. Ambika says

    Wow!! The potatoes look fabulous and perfectly roasted!! Glad I discovered your blog, such a beautiful page you have! Lovely pictures!

  5. claudia @whats cookin italian cuisine says

    Boy do these look awesome, if you don’t open a resturant or already have on the world is truly missin out!

  6. Amy (Savory Moments) says

    I LOVE roasted potatoes in any form. I make a similar Greek roasted potato recipe; however, they don’t have feta on top. That will need to be rectified! These look delicious!

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