These flavourful Greek roasted potatoes are a little spiced and a little lemony, with the sweetness of red peppers and the saltiness of feta. Serve them as a side dish or a main, they are gluten-free and vegetarian-friendly.
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Lemony Greek Roasted Potatoes
When someone says Greek potatoes, they might mean those garlicky mashed potatoes also known as Skordalia or they might be talking about Greek lemon potatoes, which are the roasted kind.
This recipe is my adaptation of Greek roasted potatoes. Potatoes are cubed for maximum flavour distribution, which comes from a mix of herbs and spices, olive oil, salt and lemon. I throw in some red peppers as they add a lovely touch of sweetness when roasted, creating a nice contrast to the salty feta. The whole lot are roasted on a flat baking sheet so you get perfectly crispy potatoes that are packed with flavour.
This dish can be served as a side, main or for breakfast/brunch, it’s vegetarian and gluten-free.
👩🍳 You might also like these Greek-inspired recipes: my Spanakopita-inspired spinach feta frittata, lemony herby chickpea soup, these Greek chicken salad bowls, and marinated lamb kabobs with salad. If you love feta, check out these tasty feta cheese recipes.
Ingredients for Greek Potatoes
Here are the ingredients you need for these sheet pan feta potatoes. Find full measurements in the recipe below.
- Potatoes – I use what we call brushed potatoes, also known as Sebago, but you can use any type suitable for roasting. You will need about 1kg of unpeeled potatoes.
- Red pepper – aka capsicum, aka bell pepper for sweetness but can be omitted
- Spices – garlic and onion powder, paprika, dried oregano, cinnamon, pepper and salt.
- Feta – I love smooth mild feta as it’s a little less overwhelming but any good Greek feta will work here.
- You will also need olive oil, lemon and a little parsley or basil.
How To Make Roasted Greek Potatoes
A full list of ingredients, instructions and nutritional info is in the recipe card below. Here are step-by-step pics and a short video.
- Step 1. Preheat the oven to 200 C / 400 F.
- Step 2. Cut potatoes into similar-sized cubes. Cut red peppers into squares. Add both to a bowl.
- Step 3. Toss cubed potatoes and red peppers in a large bowl with 1 teaspoon salt, 2 tablespoons olive oil and juice of 1/4 lemon.
- Step 4. Grease a large, flat sheet pan/baking tray with another tablespoon of olive oil. Spread the potatoes and peppers evenly and roast in the oven, middle shelf, for 25 minutes.
- Step 5. Prepare the spices and herbs. Remove the potatoes after 25 minutes and sprinkle evenly with the spice mix. Use a spatula to stir the potatoes around to make sure they are evenly coated with the spices.
- Step 6. Place back in the oven for 10-15 minutes until the potatoes get a golden crispy edge and are soft in the middle.
- Step 7. Finish the potatoes with another drizzle of lemon juice, crumbled feta and parsley on top.
Watch The Video
What To Serve With Greek Potatoes
These roasted potatoes are great as a side dish and not just with other Greek dishes. It pairs with any roast meats, grilled chicken or fish, meat patties, burgers, frittata and more.
I love them with a fried egg on top. In fact, they make excellent breakfast potatoes.
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Ingredients
- 1 kg potatoes peeled and cut into small cubes (2 lbs.)
- 1 red capsicum bell pepper, cut into cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- Juice of 1/4 lemon
For the spice mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground pepper
To finish
- 60 grams feta cheese smooth or Greek (2 oz.)
- 2 tablespoons chopped parsley
- Juice of 1/4 lemon
Instructions
- Preheat the oven to 200 C / 400 F.
- Toss cubed potatoes and red peppers in a large bowl with 1 teaspoon salt, 2 tablespoons olive oil and juice of 1/4 lemon.
- Grease a large, flat sheet pan/baking tray with another tablespoon of olive oil. Spread the potatoes and peppers evenly and roast in the oven, middle shelf, for 25 minutes.
- Prepare the spices and herbs. Remove the potatoes after 25 minutes and sprinkle evenly with the spice mix. Use a spatula to stir the potatoes around to make sure they are evenly coated with the spices.
- Place back in the oven for 10-15 minutes until the potatoes get a golden crispy edge and are soft in the middle.
- Finish the potatoes with another drizzle of lemon juice, crumbled feta and parsley on top.
These potatoes were excellent. My husband absolutely loved them, as did I. Will definitely be making them again. Thanks for the recipe.
Why isn’t the recipe in pounds, not kgs?
You can see kg first, and lbs/oz in grey. I cater to a global audience. While the US uses lbs and oz, most of the world uses kgs and grams, so I usually include both. I hope that helps 🙂
Thank you for this great recipe. Loved it, and will definitely make again. I added some sliced black olives at the end.
You’re welcome! Black olives are a great addition. Irena
Yum! Made these tonight and had a friend for dinner. She said every bite is just as good as the first. I also added some chopped kalamata olives at the end.
Thanks, Erica. Glad you enjoyed it. Love the addition of Kalamata olives, too.