Lemon Feta Roasted Potatoes
This is the potato side dish you make when you want loads of flavour with little effort. These creamy as anything, lemon feta potatoes with garlic and herbs are light, vibrant and somehow cosy at the same time, perfect for roasts, entertaining and holiday side dishes.
Lemon Feta Roasted Potatoes
Lemon Feta Roasted Potatoes
Lemon Feta Roasted Potatoes
Hey, potato lovers, I’m glad you’re here. You’re going to love these lemon feta potatoes. This recipe is full of lemony garlicky flavours, lemon forward but not too much, with hits of salty tang from the feta and bursts of herby fragrance. They are the actual bomb diggity, you have to give them a crack.
The technique is easy, They’re essentially a riff on the popular Greek side dish, Patates Lemonates, think kind of like fondant potatoes but make it Mediterranean. First the potatoes are baked in olive oil, salt, pepper and stock for 40 minutes, then add melted butter, lemon juice, garlic and feta to roast all together for another 20-25 minutes to become friends, and you’re done.
This recipe is a perfect side dish for chicken, fish or lamb. I highly recommend trying them with my Baked Salmon with Fennel and Lemon, Marry Me Pesto Chicken or Pulled Leg of Lamb.
Let’s chat about roasting potatoes for a sec
There’s a stack of techniques out there that’ll get you different results. For rich and creamy roast potatoes you cook them in chicken stock which gets absorbed into the potato as it roasts and gives you a very creamy centre. If that’s your vibe, this recipe is for you.
If you want super crispy, crunchy roast potatoes like these Crispy roast potatoes, you’ll want to par boil them first, rough them up a bit and roast them in butter and or oil. The outside will be crispy, the inside will be light and creamy.
If you want a more indulgent roast potato, these Hasselback roast potatoes are a winner. They’re halved and finely sliced along the top of the potato, then coated in duck fat or butter and cooked on a layer of parmesan cheese.
Cooking tips
- Great news, you don’t have to peel the the potatoes.
- In the first roast (with the stock) you’re looking for a bit of colour on the potatoes. You can add more cook time to this stage to get some more colour going if needed.
- Give them a toss around before the second roast will give them a chance to get caramelisation over different faces of the potatoes.
What to serve with lemon feta roasted potatoes
For mains that go well with lemony potatoes, you can’t go past Roast Chicken, Marry Me Pesto Chicken, Baked Salmon with Fennel and Lemon, Pulled Leg of Lamb, or Lamb Cutlets.
For complimentary salad or side options
Try Pickled Rockmelon and Prosciutto Salad, Bloody Mary Tomato Salad, Hot Honey Halloumi or Figs and Prosciutto.
More potatoey goodness (in case you can’t get enough)
Store any leftover potatoes in an airtight container in the fridge for up to 3-4 days, and reheat in the oven at 180C for about 15 minutes with a drizzle of olive oil or lemon juice to refresh the flavour.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 200 C or 390 F. Place potatoes in a roasting pan. Cover with oil, salt and pepper.
Add chicken stock to the pan, (try not to pour over the potatoes) then cook for 40 minutes.
Remove the tray from the oven. Add garlic, butter, lemon juice, rosemary, then flip the potatoes with a spatula to coat, then add feta. Cook for a further 20-25 minutes, until the potatoes are caramelised and creamy, and the feta is lightly golden.
Serve in the tray or on a dish/platter, scatter over fresh herbs and some lemon slices.
Preheat oven to 200 C or 390 F. Place potatoes in a roasting pan. Cover with oil, salt and pepper.
Add chicken stock to the pan, (try not to pour over the potatoes) then cook for 40 minutes.
Remove the tray from the oven. Add garlic, butter, lemon juice, rosemary, then flip the potatoes with a spatula to coat, then add feta. Cook for a further 20-25 minutes, until the potatoes are caramelised and creamy, and the feta is lightly golden.
Serve in the tray or on a dish/platter, scatter over fresh herbs and some lemon slices.
Watch the how to video
Watch the how to video
Lemon Feta Roasted Potatoes
- 1kg washed new / baby potatoes, cut in half
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chicken broth
- 1/4 cup butter, melted
- 2 tbsp lemon juice + lemon slices to serve
- 4 cloves of garlic
- 100g feta, crumbled into chunks
- 1 tbsp rosemary + extra to serve
- 1 tbsp thyme
- Preheat oven to 200 C or 390 F. Place potatoes in a roasting pan. Cover with oil, salt and pepper.
- Add chicken stock to the pan, (try not to pour over the potatoes) then cook for 45 minutes.
- Remove the tray from the oven. Add garlic, butter, lemon juice, rosemary, then flip the potatoes with a spatula to coat, then feta. Cook for a further 20-25 minutes, until the potatoes are caramelised and creamy, and the feta is lightly golden.
- Serve in the tray or on a dish/platter, scatter over fresh herbs and some lemon slices.
