Greek Lemon Potatoes with Feta

These creamy Greek lemon potatoes are tender, lemony potatoes with fresh herbs and salty feta cheese for a nice finishing touch. 

Somewhere in a seaside village in Greece, a lunch is placed on a table. A wide array of fresh fish, wild greens pie, and possibly these creamy lemon potatoes with herbs and feta. Some dishes might just transport you while others bring back fond memories with their flavors.

Whenever I make these potatoes, I go here, to that small village with a bright blue backdrop where the sun dapples through the terrace of vines, and lunch is always fresh and enticing. Lamb and fish are especially delicious to serve alongside these lemony wedges.

If at all possible, I like to roast an entire fish, head-on and serve it right in the center of the table with a plate of Greek lemon potatoes. When the weather is nice, there is no better meal to serve outside than this. 

When it comes to Greek cuisine freshness and the use of the best ingredients available to you are key. The extra steps of checking the potatoes mid-way through cooking and stirring them in the pan help keep the potatoes from having crispy skin and instead become tender creamy wedges with lemony flavor. 

Greek Lemon Potatoes Are…

• Creamy and packed with so much flavor.
• The perfect side dish to serve with fish, Greek meatballs, or roast lamb.
• Not crunchy potatoes but tender potatoes cooked in pan juices.
• A great recipe for Greek style potatoes.
• The perfect pairing of fresh lemons, feta and herbs.

Ingredients

Potatoes- russet potatoes work best and give a nice creamy texture that keep their shape without falling apart. Fingerling potatoes also work well. 

Lemon- I use a medium lemon for this. Fresh lemon juice gives a nice citrusy flavor that pairs well with the herbs and feta cheese. 

Oil- use a good quality extra virgin olive oil. You can also use pure olive oil if you prefer.

Herbs- a blend of fresh chopped roughly chopped fresh oregano and fresh parsley give these potatoes a light fresh flavor. 

Seasoning- I use sea salt and freshly ground cracked black pepper. Kosher salt also works well. If using standard table salt reduce the salt to 1/2-3/4 tablespoon as the standard table salt is a little saltier than sea salt. 

Feta- use regular crumbled feta, not herb-infused or flavored as that could clash with the lemon and herbs already in the dish. 

Water- helps steam the potatoes while cooking. Use regular drinking water.

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Tools

9×13 Baking Pan or a Roasting Pan

Directions

Wash, dry, and peel potatoes. Quarter them lengthwise. Place the cut potatoes in a baking pan in a single layer. Pour in the extra virgin olive oil, lemon juice, sea salt, cracked black pepper, roughly chopped oregano, and parsley.

Mix with your hands or a large slotted spoon. Pour the cup of water evenly over the potatoes. Bake at 400F for 25 minutes. Open the oven and toss the potatoes around the whole pan to coat the exposed tops. Close the oven and finish baking for another 20-25 minutes or until tender.

Transfer the potatoes to a serving dish or large bowl and sprinkle over more parsley and feta cheese evenly. 

Cooking Notes

• Try to cut the potato wedges into similar-sized pieces so they cook evenly. 
• Cooking time can vary with the thickness of the wedges and with different ovens check the potatoes at 40-45 minutes in to see if they are tender. Continue cooking a little bit more if not. 
• For best results, use fresh herbs over dried ones. 

FAQ

Can I double this recipe?

Yes, this recipe can be doubled however, make sure to use a big enough baking pan or roasting pan to accommodate the amount of potatoes. The potato wedges should be laid out in a single layer not piled high. They absorb the pan juices as they cook.

Does this recipe work with new potatoes or Yukon gold potatoes?

You can use any potatoes you like but keep in mind that Yukon golds might fall apart a little easier than the russets. This won’t affect flavor as much as it does the presentation when serving. New potatoes work great. Adjust cooking times as needed for the size of the potatoes used.

Can I use a sheet pan to make these?

​I would not suggest using a sheet pan for these as the water and juices might spill over especially when turning them in the oven during the cooking process. A baking dish, baking pan or roasting pan works best.

How To Store

Store leftover Greek lemon potatoes in an airtight container or a sealed container kept in the fridge. The potatoes can be warmed up in a hot oven for several minutes the next day. They will last up to 3 days in the fridge.

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