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These lemon roasted potatoes are perfectly golden brown with a fluffy, soft interior, and they’re so addicting! Lemon juice, garlic, feta, and fresh herbs give them tons of flavor. Serve them with your favorite protein and enjoy this easy to make side dish!
If love roasted potatoes, try my popular parmesan pesto roasted potatoes!
Why you’ll love them
Quick and easy – Roasted potatoes are so simple to make. Toss them in olive oil, salt, pepper, and oregano and pop them in the oven to bake. Depending on the size of the potato chunks, they’ll only need about 25 minutes in the oven.
Greek lemon potatoes – If you love Greek flavors then you’ll love these potatoes! They’re seasoned with dried oregano, garlic, lemon zest and juice, feta, and fresh parsley and dill.
Simple fresh ingredients – You only need a handful of ingredients to make these lemon potatoes with herbs and you probably already have a few of them. Fresh lemon juice and fresh herbs are what really bring the flavor of these potatoes to life.
The ingredients
- Baby potatoes – Sometimes called new potatoes because they are harvested early. They have a thin skin and a creamy flesh.
- Olive oil – Makes the potatoes crisp and keeps the flesh tender.
- Dried oregano – The earthy flavor of oregano pairs well with lemon and feta.
- Lemon – You’ll use both the zest and juice from the lemon.
- Garlic – Don’t add it in until the last 5 minutes of roasting so it doesn’t burn.
- Flat leaf parsley and dill – Fresh herbs sprinkled on after roasting brighten up the flavor of the potatoes.
- Feta – Crumble feta from the block for the best flavor and texture.
How to make lemon roasted potatoes
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 425° F. Place the potato chunks onto a rimmed baking sheet. If you want to save time on cleanup, line it with foil or parchment paper.
Drizzle 2 tablespoons of olive oil onto the potatoes and season with dried oregano, salt and pepper. Toss them around with your hands until they’re coated.
Roast the potatoes for 15 minutes, then remove them from the oven and use a spatula to toss them around. Place them back in the oven to roast for another 10 minutes.
Remove them from the oven again and mix the garlic in. You don’t want to add the garlic too early or it will burn and taste bitter. Roast for another 3-5 minutes or until the potatoes are fork tender.
Remove the potatoes from the oven and squeeze lemon juice all over them. Sprinkle on the fresh herbs, lemon zest, and crumbled feta.
Finish the potatoes with a sprinkle of flaky sea salt. You can serve them directly off of the baking sheet or put them into a serving bowl.
Tips for the best roasted potatoes
- Cut your potatoes into even sized chunks. The more uniform they are the more evenly they will roast.
- Don’t cut too big of chunks. If the chunks are too big they’ll take much longer to roast and you’ll risk them burning on the outside before they’re tender inside.
- Season them generously with salt. Potatoes need a good amount of salt.
- Don’t be shy with the olive oil. Oil makes them crispy and golden brown on the outside.
What to serve with Greek lemon potatoes
Steak, chicken, and fish all go great with these Greek potatoes. Some of my favorite recipes to have them with are:
Storage and reheating
The potatoes will keep in an airtight container for up to 4 days. You may find that they need more seasoning and an extra drizzle of olive oil and fresh lemon juice to freshen them up.
To reheat potatoes I recommend re-roasting them for the best texture. Put them on a sheet pan with extra olive oil and roast them in a 400° F. oven for 8-10 minutes or until they’re hot and have a crisp texture again.
If you’re in a hurry you can always just microwave them. You can freeze roasted potatoes, however, the texture will likely be a little grainy and mushy after they’ve been defrosted.
More recipes using potatoes
- Chimichurri Potato Salad
- Creamy Mashed Potatoes
- Broccoli Cheddar Chicken Twice Baked Potatoes
- Green Chile Chicken and Potatoes
- Sheet Pan Pesto Salmon and Potatoes
Did you make these lemon roasted potatoes? I’d love if you’d leave a recipe rating and review below.
Lemon Roasted Potatoes
Ingredients
- 2 pounds baby potatoes cut into 1-inch chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste I used about 1 teaspoon of salt
- 1 1/2 teaspoons dried oregano
- 2 cloves of garlic grated or minced (about 1 teaspoon)
- 1 teaspoon lemon zest
- Juice of 1/2 of a lemon
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh dill
- 2 ounces feta crumbled
Instructions
- Preheat oven to 425° F. Place the chunks of potatoes onto a rimmed baking sheet. Drizzle the olive oil onto the potatoes along with the dried oregano, salt and pepper. Use your hands to toss the potatoes until their coated in the oil and seasoning.
- Roast the potatoes for 15 minutes, then remove them from the oven and use a spatula to toss them around. Place them back in the oven to roast for another 10 minutes. After 10 minutes, remove them from the oven again and mix the garlic in. Roast for another 3-5 minutes or until the potatoes are tender.
- Remove the potatoes from the oven and squeeze fresh lemon juice all over them. Sprinkle on the lemon zest, fresh herbs, and crumbled feta. Fish with a sprinkle of flaky sea salt and serve off of the baking sheet or transfer them to a serving dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect. Adding this as my favorite roasted potato recipe. I didn’t have feta but it was so good.
Glad it made it to your favorites! Thanks for making them.