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Overhead view of crispy roasted potatoes with soft garlic cloves, crumbled feta, and parsley on a rustic sheet pan

Crispy Roasted Greek Potatoes with Garlic and Feta

Baby potatoes roasted with whole garlic cloves, oregano, and lemon, finished with crumbled feta for a simple Greek side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 900 g baby potatoes halved or quartered into 2.5 cm / 1-inch pieces
  • 4 tbsp olive oil
  • 8 cloves garlic cloves peeled, left whole
  • 1.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 180 g feta crumbled by hand
  • 1 lemon juiced and zested
  • 2 tbsp fresh parsley chopped

Method
 

Prep the Potatoes
  1. Heat the oven to 220C / 425F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. Cut the potatoes into even 2.5 cm / 1-inch pieces, halving small ones and quartering larger ones.
  3. In a large mixing bowl, toss the potatoes with olive oil, oregano, salt, and pepper along with the whole garlic cloves until everything is coated.
  4. Spread the potatoes in a single layer on the sheet pan, cut side down where you can, with the garlic cloves scattered among the pieces.
Roast and Finish
  1. Roast for 20 minutes. Flip the potatoes and toss the garlic cloves so they don't scorch near the pan edges, then roast another 15 minutes, until the potatoes are golden and tender when pierced with a knife.
  2. Scatter the crumbled feta over the potatoes and return the pan to the oven for 8 to 10 minutes, until the feta softens slightly but doesn't fully melt.
  3. Remove from the oven. Squeeze the lemon juice over the top and sprinkle with the lemon zest.
  4. Scatter the fresh parsley over everything and serve warm.

Notes

  • Cut potatoes evenly so they all roast at the same rate.
  • Watch the feta window, 8 to 10 minutes only.
  • Line the pan with parchment if potatoes tend to stick.
  • Go light on added salt since feta is already salty.
  • Squeeze lemon on while the potatoes are still hot.