Crispy Lemon-Feta Roasted Potatoes

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Crispy Lemon-Feta Roasted Potatoes are the perfect side dish for almost any meal. Featuring crispy smashed potatoes, a roasted lemon dressing, chunks of feta, and fresh dill, these potatoes are sure to be a hit.

Why You’ll Love These Lemon-Feta Potatoes

The Perfect Texture: Crispy on the outside with creamy insides, perfectly complemented by chunks of feta cheese. There’s something magical about smashed potatoes.

Lively Flavors: The combination of salty, tangy feta, bright lemon, and citrusy dill elevates the humble potato to a new level.

Pairs Well with Everything: These potatoes go great with Chimichurri Chicken Meatballs, Mediterranean Baked Cod, or Slow Roasted Salmon.

Minimal Ingredients: This recipe follows a “less is more” approach, using high-impact ingredients that pack a punch.

Crowd Pleaser: Who doesn’t love crispy potatoes? Hundreds have made this recipe and rave about it.

Part of what makes this recipe special is the roasted lemon dressing. Lemon slices roast alongside the potatoes and are then mixed into a simple dressing. The base recipe is so versatile, you can easily customize it based on your preferences.

Ingredients

  • Potatoes: Use baby yellow potatoes (or petite gold) for creamy insides.
  • Lemon: One small lemon (or 1/2 large) cut into 1/4-inch thick rounds.
  • Feta: Use a block of feta; cut into squares or crumble yourself.
  • Spices: Oregano, garlic powder, salt, and pepper.
  • Dill: Fresh dill adds an herb-y, grassy note. Parsley can be used as a substitute.
  • Olive Oil: Extra-virgin olive oil for coating the potatoes and binding the dressing.

For a complete list of ingredients and quantities, see the recipe card below.

Directions

Step 1: Boil Potatoes

Boil potatoes in a pot of generously salted water until fork-tender, about 10 to 15 minutes. Drain and let cool slightly.

Step 2: Season and Smash Potatoes

Combine extra-virgin olive oil, oregano, garlic powder, salt, and black pepper; mix well. Transfer potatoes to a large baking sheet covered with parchment paper. Drizzle with half of the oil mixture and toss to coat. Using the bottom of a jar or glass, smash the potatoes. Nestle lemon slices among the potatoes and brush remaining oil mixture over lemons and potatoes. Roast for 30 minutes.

Step 3: Prepare Lemon Dressing

Remove lemon slices from the pan and let cool on a cutting board for a few minutes. Finely mince the lemon with a sharp chef’s knife and add to a small bowl. Drizzle with extra-virgin olive oil and a pinch of salt.

Step 4: Toss with Feta and Dill

Pour lemon dressing over potatoes and add feta; toss well. Transfer to a bowl, add fresh dill, and toss again. Serve warm.

    Recipe Variations

    Ranch Roasted Potatoes: Add 1 to 2 tablespoons of dried ranch seasoning mix to the potatoes before roasting.

    Parmesan Roasted Potatoes: Swap the feta for freshly grated Parmigiano-Reggiano. Grate it over the potatoes after they roast.

    Italian Roasted Potatoes: Add 1 to 2 teaspoons of Italian seasoning to the spice mix.

    Vegan Roasted Potatoes: Use your favorite brand of vegan feta.

    Storage Tips

    To Store: Store leftover potatoes in an airtight container for up to 4 days in the refrigerator.

    To Reheat: Rewarm potatoes on a baking sheet in the oven at 350ºF.

    To Freeze: Do not freeze roasted potatoes, as they will become mealy once thawed.

    Equipment

    • Medium pot or Dutch oven
    • Large rimmed baking sheet
    • Small mixing bowl

    Ingredients  

    • 1.5 lbs. baby yellow potatoes (or petite gold)
    • 6 Tbsp. extra-virgin olive oil, divided
    • 1 1/2 tsp. dried oregano
    • 1 tsp. garlic powder
    • 3/4 tsp. kosher salt
    • 1/2 tsp. black pepper
    • 1 small lemon (or 1/2 large), thinly sliced into 1/4-inch thick rounds
    • 4 to 5 oz. feta cheese, cut or crumbled into chunks
    • 1/4 cup roughly chopped fresh dill

    Instructions 

    1. Boil potatoes in a pot of generously salted water until fork-tender, about 10 to 15 minutes. Drain, and let cool slightly. Preheat oven to 450ºF.
    2. In a small bowl, combine 3 Tbsp. extra-virgin olive oil, oregano, garlic powder, 1/2 tsp. salt, and 1/2 tsp. black pepper; mix well. Transfer potatoes to a large rimmed baking sheet covered with parchment paper. Drizzle with half of the oil mixture and toss to coat. Using the bottom of a jar or glass, smash the potatoes until they’re crushed. Nestle lemon slices in among the potatoes, and brush remaining oil mixture over lemons and potatoes. Roast for 30 minutes, until golden and crisp.
    3. Remove lemon slices from the pan, and let cool on a cutting board for just a few minutes. Use a sharp chef’s knife to very finely mince the lemon, and add to a small bowl. Drizzle with 3 Tbsp. extra-virgin olive oil and a pinch of salt; mix well.
    4. Pour lemon dressing over potatoes and add feta; toss well. Transfer to a bowl, add fresh dill, and give it one more toss before serving warm. (I also like to garnish with extra cracked black pepper.)

    Notes

    • To Store. Store leftover potatoes in an airtight storage container for up to 4 days in the refrigerator. 
    • To Reheat. Rewarm potatoes on a baking sheet in the oven at 350ºF.
    • To Freeze. Do not freeze roasted potatoes, as they will become mealy once thawed.
    NUTRITION INFORMATON: Serving: 0.75cup | Calories: 243kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 546mg | Fiber: 2g | Sugar: 2g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

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