Name: Lemon & Feta Oven‑Roasted Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 medium potatoes, diced (Yukon Gold or red potatoes preferred); 200 g feta cheese, crumbled; 2 tablespoons olive oil (extra virgin recommended); 1 lemon, zested and juiced; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme); Salt and pepper, to taste

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A warm and hearty side dish, these Lemon & Feta Oven‑Roasted Potatoes bring together the rich creaminess of feta with the brightness of lemon and the rustic comfort of roasted potatoes. Inspired by Mediterranean flavors, this recipe transforms a few simple ingredients into a crave-worthy dish I find myself making again and again.

Lemon & Feta Oven‑Roasted Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium potatoes, diced (Yukon Gold or red potatoes work best)

200 g feta cheese, crumbled

2 tablespoons olive oil (extra virgin recommended)

1 lemon, zested and juiced

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

Salt and pepper, to taste

Directions

I start by preheating my oven to 400 °F (200 °C).

In a baking dish, I toss the diced potatoes with olive oil, lemon zest, lemon juice, thyme, salt, and pepper until everything is evenly coated.

I crumble the feta generously over the potatoes—this is what gives the dish its creamy, savory finish.

I roast the potatoes for 30–35 minutes, until they’re golden on the edges and tender in the center, with the feta lightly browned on top.

I like to serve it warm, often with grilled chicken, fish, or a crisp salad on the side.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: ~280 kcal per serving

Variations

I sometimes swap the thyme for oregano or rosemary for a different herbal note.

For a spicier version, I add a pinch of chili flakes before roasting.

I’ve also used sweet potatoes in place of regular potatoes—they roast beautifully and add a touch of sweetness that pairs surprisingly well with the feta and lemon.

To make it heartier, I stir in some chickpeas or sliced olives before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the potatoes on a baking tray and warm them in the oven at 350°F (175°C) for about 10–15 minutes. This helps keep the potatoes crispy and the feta nicely reheated. I avoid microwaving since it can make the texture soggy.

FAQs

How do I know when the potatoes are fully cooked?

I check with a fork—if it easily slides into the potato pieces, they’re ready. The edges should also be golden and slightly crisp.

Can I use another type of cheese instead of feta?

Yes, though feta gives that tangy Mediterranean flavor I love, I’ve also tried it with goat cheese or even crumbled ricotta salata for a milder version.

Can I make this dish ahead of time?

I can prep the ingredients in advance, but I prefer roasting it fresh to keep the potatoes crisp. Reheated versions are still tasty, but they lose some of that fresh-roasted texture.

What’s the best kind of potato to use?

I’ve had the best results with Yukon Gold or red potatoes. They hold their shape well and develop a nice creamy texture when roasted.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—no modifications needed.

Conclusion

These Lemon & Feta Oven‑Roasted Potatoes are a perfect example of how a few humble ingredients can turn into something truly satisfying. I love the way the bright lemon, rich feta, and earthy potatoes come together for a comforting, flavorful dish that works for any meal. Whether I’m serving it as a side or enjoying it solo, it always hits the spot.

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Lemon & Feta Oven‑Roasted Potatoes

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

These Lemon & Feta Oven-Roasted Potatoes combine creamy feta, zesty lemon, and hearty roasted potatoes for a warm, Mediterranean-inspired side dish that’s simple to make and packed with flavor.

Ingredients

4 medium potatoes, diced (Yukon Gold or red potatoes preferred)

200 g feta cheese, crumbled

2 tablespoons olive oil (extra virgin recommended)

1 lemon, zested and juiced

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

Salt and pepper, to taste

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Instructions

Preheat the oven to 400 °F (200 °C).
In a baking dish, toss the diced potatoes with olive oil, lemon zest, lemon juice, thyme, salt, and pepper until evenly coated.
Crumble the feta generously over the top of the potatoes.
Roast for 30–35 minutes, until the potatoes are tender and golden on the edges, and the feta is lightly browned.
Serve warm as a side dish or vegetarian main.