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Greek Feta Roast Potatoes

Greek feta roast potatoes bake in a lemon, garlic, and oregano mixture until fork-tender with golden edges. Crumbled feta goes on at the end and warms through in the oven.
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Prep Time 15 minutes
Cook Time 1 hour 28 minutes
Total Time 1 hour 43 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 2 lb Yukon Gold potatoes scrubbed and cut into 1-inch wedges
  • 0.33 cup olive oil
  • 0.75 cup low-sodium chicken broth
  • 0.25 cup lemon juice
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the feta topping
  • 4 oz feta cheese crumbled

Equipment

  • 1 9x13-inch baking dish

Method
 

Roast the potatoes
  1. Heat the oven to 400°F.
  2. Put the potatoes in a 9x13-inch baking dish.
  3. Add the olive oil, chicken broth, lemon juice, garlic, oregano, salt, and pepper; toss to coat and spread into an even layer.
  4. Roast for 70–80 minutes, stirring once after 35 minutes, until the potatoes are fork-tender, golden at the edges, and most of the liquid has evaporated.
Finish with feta
  1. Scatter the feta over the potatoes and bake for 5–8 minutes, until warmed through.

Notes

For the most golden edges, spread the potatoes into an even layer in the baking dish. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes may become mealy. For a vegetarian version, use vegetable broth instead of chicken broth.