Crispy Greek-Style Lemon & Dill Potatoes With Feta
Greek lemon potatoes are a delicious side dish bursting with citrus flavor! Potatoes are baked with broth, olive oil, a splash of fresh lemon juice, and herbs and then finished with a sprinkle of Feta cheese. The perfect potato side dish for when you’re looking for something unique!
My family and I love potatoes. It’s a versatile veggie that may be eaten as a snack, a side dish, or a meal on its own. This recipe for Greek lemon potatoes is simple to make and really brings brightness to potatoes that you didn’t know they could have.
All you have to do is bake them in the oven with a little chicken broth, olive oil, lemon juice, garlic, and fresh dill. These potatoes become flavorful and tender on the inside and crispy on the outside. You won’t be able to put them down once you start eating them!
Why you should make these Greek Lemon Potatoes
- This dish is so simple and easy to make. The oven does pretty much all of the work for you! Simply follow the easy-to-follow steps in this recipe to make crispy Greek oven-roasted potatoes.
- The bright flavor of lemon piared wtih feta takes the bland flavor of the potato to a whole new level
- It’s a verstile side dish and goes well with chicken and fish!
If you love recipes like this, you may also enjoy this recipe for cheesy crash hot potatoes!
What You Need To Make This Crispy Greek-Style Lemon & Dill Potato Recipe
See the recipe card below for a complete list of ingredients and measurements.
How to Make Crispy Greek-Style Lemon & Dill Potatoes With Feta
- Preheat oven to 400F. Wash and cut the potatoes into wedges. (Photo 1)
- Arrange the potatoes in a single layer in a 9”x16” casserole dish. (Photo 2)
- Evenly disperse the garlic among the potato wedges. (Photo 3)
- Pour the olive oil, chicken broth, and lemon juice over the potatoes. (Photo 4)
- Sprinkle on the fresh dill.
- Bake for 1 hour 15 minutes, stirring occasionally. At the 45 minute mark, sprinkle in the feta cheese. (Photos 5 & 6)
- Potatoes are done when fork-tender and golden brown.
Storage
Refrigerate leftovers for up to 4 days in an airtight container.
You can freeze these potatoes. However, freezing may change the texture of your potatoes. You’ll want to let them cool completely before transferring the freezer. They can be frozen for up to 5 months in an airtight container.
Tips
- Ahead of time preparation: These potatoes can be prepared in advance. Refrigerate the potato wedges in an airtight container, submerged in a salt water bath so they don’t turn brown. When ready to cook drain the water off the potatoes and pat dry with a paper towel.
- Reheating leftover Greek potatoes: You’ll want to reheat any leftovers in the oven. This will help the potatoes crisp back up while keeping the centers moist.
Substitutions and Variations
- Healthier Version – You can use sweet potatoes instead of white potatoes.
- Smashed Version – Instead of potato wedges, you smashed the potatoes.
- Cheesy Version – If you love cheese, you can smother the potatoes with your favorite cheese sauce.
- French Fries – You can also slice the potatoes bistro style.
Recipe FAQs
To reheat these Greek Lemon Roasted Potatoes, place them in an oven-safe foil-lined baking sheet and heat in the oven until warm and crisp. Alternatively, you can use the stovetop on medium-low heat to bring your potatoes back to a crispness.
This recipe will work with any potato you have in your cupboard. However, if you want your dish to be extra special, you can look for these potatoes. Russet potatoes are ideal for baking and frying, making them an ideal potato for this dish. Yukon Gold Potatoes. The buttery meat and thin skin of Yukon Gold potatoes make them an excellent choice for Greek lemon potatoes. They are also good for roasting or sautéing. Baby potatoes/Fingerling Potatoes. You don’t even need to peel these potatoes. The skin is thin and palatable.
More Potato Recipes You May Enjoy
- Creamy Mashed Sweet Potatoes With Fresh Thyme
- 7 Ingredietn Easy Air Fryer Garlic Parmesan Fries
- Chessy Crash Hot Potatoes
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
To ensure you’re not missing a thing. Subscribe to my newsletter and follow along below!
Crispy Greek-Style Lemon & Dill Potatoes With Feta
Equipment
- 16”x9” Casserole Dish
Ingredients
- 5 potatoes scrubbed and cut into wedges
- 6-8 cloves garlic smashed
- ½ cup (108 g) olive oil
- ½ cup (117 ½ g) chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons Fresh Dill plus more for serving
- ⅓ cup (50 g) Crumbled Feta Cheese
Instructions
- Preheat oven to 400 °F (204 °C)
- Arrange the potatoes in a single layer in a 9”x16” casserole dish.
- Evenly disperse the garlic among the potato wedges.
- Pour the olive oil, chicken broth and lemon juice over the potatoes.
- Sprinkle on the fresh dill.
- Bake for 1 hour 15 minutes, stirring occasionally. At the 45 minute mark, sprinkle in the feta cheese.
- Potatoes are done when fork tender and golden brown.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
