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Close up handheld photo of golden yellow Greek Lemon Potatoes with visible dark brown charred edges and olive oil sheen.

Greek Lemon Potatoes with Crispy Charred Edges and Crumbled Feta

Authentic Greek lemon potatoes roasted to a deep golden yellow with dark brown charred edges. Braised in a zesty lemon juice reduction and topped with creamy feta cheese and fresh rosemary needles for a perfect Mediterranean side.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potato Ingredients
  • 3 lbs Yukon Gold Potatoes Cut into 1-inch wedges
  • 1/2 cup (120ml) Extra Virgin Olive Oil High quality Greek oil preferred
  • 1/2 cup (120ml) Fresh Lemon Juice About 2-3 large lemons
  • 1 cup (240ml) Chicken or Vegetable Broth
  • 4 cloves Garlic Mincing
  • 2 tbsp (4g) Fresh Rosemary Needles Vibrant green
  • 4 oz (115g) Feta Cheese Crumbled into large chunks
  • 1 tsp (2g) Dried Oregano

Equipment

  • 1 Large rimmed baking sheet or roasting pan Heavy-duty for even heat distribution.
  • 1 Chef's knife For uniform wedges.

Instructions
 

Preparation
  1. Preheat oven to 400°F (200°C). Slice potatoes into uniform wedges and place in a single layer in a roasting pan.
  2. Whisk olive oil, lemon juice, broth, garlic, and oregano. Pour over potatoes and toss to create an olive oil glaze.
Roasting
  1. Roast for 30 minutes. Flip potatoes to ensure even browning and absorption of the lemon juice reduction.
  2. Roast for another 15-20 minutes until edges are dark brown and charred and liquid has reduced to a thick glaze.
Finishing
  1. Scatter fresh rosemary needles over hot potatoes. Transfer to a bowl and top with crumbled white feta cheese.

Notes

Use Yukon Gold potatoes for the natural yellow color.
Add rosemary at the very end to keep it green and fragrant.
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