Greek Feta Roast Potatoes: My Real-Deal Family Recipe

Catching Up Over Greek Feta Roast Potatoes

Alright, so I have to tell you about the time I tried to impress my in-laws with these Greek feta roast potatoes. Actually, I’ll never forget it – partly because I dropped half the tray on the floor (don’t worry, five second rule). These spuds have pretty much been my kitchen sidekick ever since; they’ve bailed me out of the most boring weeknight dinners and once even outshone a fancy holiday roast. Trust me, if potatoes could win an award for best supporting veggie, these would be up there with Meryl Streep’s Oscar count. And yes, that’s me comparing potatoes to Meryl Streep… Anyway.

Why I Keep Making This (and You Probably Will Too)

I drag out this recipe whenever I want the house to smell amazing (seriously, my mum says it’s better than her expensive candles) or when my family’s getting that grumpy “meat and potatoes again?” look. Everyone acts like they’ve never seen a potato before when they spot the feta and oregano on top. It’s just potatoes, right? But somehow it isn’t. It’s almost magic (okay, maybe just cheese magic). And let’s be honest, there was an age where my only kitchen trick was adding more garlic – so if you’re not much of a cook, you’ll love this because the oven does all the heavy lifting. If you forget about them for a bit, they seem to get even more crispy.

What You’ll Need (and My One or Two Cheats)

• 1.2 kg potatoes (waxy types work best but I’ve used whatever was on sale and lived to tell the tale)
• 3-4 tbsp olive oil (my grandma used to lecture about Greek extra virgin, but, erm, any will do honestly)
• 2-3 cloves garlic, smashed (sometimes I just use garlic powder if I’m in a hurry—it’s not criminal)
• Juice of half a lemon (for that zing — bottled works in a pinch; I won’t tell)
• 1 handful fresh oregano or 2 tsp dried (if you only have Italian mixed herbs, that’ll do. Honestly. I promise!)
• Sea salt + cracked black pepper
• 100g feta cheese (I’ve even used mild goat cheese one time. It was… interesting.)
• Optional: Sprinkle of chili flakes, or a bit of crumbled cooked bacon for the daredevils.

How I Make These (A Bit Chaotic, But Trust Me)

1. Preheat your oven to 210°C (about 410°F) and grab your biggest roasting tray. Or two smaller ones—there are no potato police.
2. Peel the potatoes if you’re feeling fancy, but sometimes I just scrub ‘em and go rustic. Cut into chunky wedges, like hefty pub chips.
3. Toss the potatoes right in the tray with olive oil, smashed garlic, lemon juice, oregano, and a decent shower of salt and pepper. Give everything a little toss with your hands. (This is where things get a bit messy, but that’s part of the fun, isn’t it?)
4. Roast for 35–40 minutes, turning once—don’t panic if they stick a little. I always get a few that want to glue themselves to the tray. Just scrape ‘em up.
5. When there’s about 10 minutes to go, crumble that gloriously salty feta all over the top (I tend to sneak a nibble here and there, I admit).
6. Pop back in until the edges go golden and the feta is a little scorched in places. I personally like a few charred bits.
7. Let ‘em sit for five minutes before serving; apparently flavors mingle or something scientist-y that I read once (honestly, it just lets them cool enough to eat without incinerating your mouth).

The Odd Little Notes I’ve Picked Up

• Once, I made these with red potatoes. Didn’t crisp up quite the same, but tasted just fine with extra lemon.
• If you wanna go wild, add extra feta on the side. I don’t judge.
• I tried coating the tray with baking parchment—don’t bother; the spuds steam instead of crisping. Learned the hard way.

Stuff I’ve Tried (And One I Definitely Don’t Recommend)

• Added rosemary in place of oregano—nice, but it’s just not as Greek.
• Once swapped in halloumi instead of feta. It melted into chewy puddles. Maybe don’t do that. Or do, if you like chewy puddles.
• Threw in a handful of kalamata olives one time; actually, that was a win (except my friend Jim hates olives, so maybe ask your crowd).

What You’ll Need From The Kitchen Drawer

• A big old roasting tray
• Sharpish knife; but to be honest, sometimes I use a chef’s knife for everything. Or a bread knife in a pinch (not recommended, but you do you).
• Mixing bowl—honestly, I just toss everything straight in the pan, less washing up.

Can You Keep Leftovers? Well…

Technically, yes. Store in a container in the fridge—they’ll keep 2–3 days. But honestly, in my house, these barely last the night. If you must, warm up in the oven for crispiness. Microwave is fine, but not amazing. Actually, I think these are somehow tastier cold the next day, sort of like pizza (is that weird?).

How I Love To Serve These (Feel Free To Copy… Or Not)

So, I pile them up next to grilled chicken or lamb chops. If it’s just for me, I make a big messy Greek salad on the side and call it dinner. My cousin once threw a fried egg on top, and I’ve gotta say, it was a stroke of genius.

A Few Pro Tips I Learned the Hard Way

• Don’t skimp on oil, or the potatoes end up dry and sad. (I tried. It wasn’t worth it.)
• Actually, if you rush the first roasting, they don’t get that magical crust. Take your time.
• If you forget the lemon, just squeeze a bit on at the end. Nobody will know except you.

Real Questions People Have Thrown At Me

• Can I make these ahead?
  Yeah, mostly—but they’re best freshly roasted. Warm ‘em up in the oven if you must (I personally love sneaking them cold form the fridge, but that’s just me).
• Is it OK to use store brand feta?
  Totally! My gran swore by the fancy kind, but I’ve used cheapo blocks and nobody noticed. If you’re curious, Serious Eats has a neat feta buying guide I used once.
• I’m dairy free—what’s a good swap?
  I tried vegan feta once out of curiosity, and it was actually decent. Alternatively, try making your own vegan cheese.
• Do I have to peel the potatoes?
  Short answer: no. I usually don’t when I’m lazy. Skin has loads of flavor and is good for you, or so I hear.
• Which olive oil is best?
  Look, I use whatever’s on hand (don’t tell my grandma), but if you want full Greek flavor, go for a Greek extra virgin oil. I like Olivado for big flavor, but seriously, use what you have.

One Last Thing (Slightly Off Topic, Sorry)

Did you know that some people eat leftover roast potatoes for breakfast with ketchup? Not me, but I respect the hustle. My teenage self would have probably dunked them in barbecue sauce, too. Makes me wonder—what’s the weirdest potato combo you’ve tried?