Crispy Lemon-Feta Roasted Potatoes

4.75 from 4 votes
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Crispy Lemon-Feta Roasted Potatoes are the best side dish with just about anything. Featuring crispy smashed potatoes, roasted lemon dressing, chunks of feta, and fresh dill.

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Crispy lemon-feta potatoes will fresh dill styled in a white bowl.
Read more: Crispy Lemon-Feta Roasted Potatoes

Why You’ll Love these Lemon-Feta Potatoes

  • The Perfect Texture. Crispy on the outside with creamy insides to complement the chunks of feta cheese. There is just something magical about smashed potatoes.
  • Lively Flavors. The combination of salty, tangy feta, bright lemon, and citrus-y dill instantly elevate the humble potato.
  • Pairs Well with Everything. From Chimichurri Chicken Meatballs to Mediterranean Baked Cod to Slow Roasted Salmon.
  • Minimal Ingredients. Since all of the ingredients really pack a punch, we’re following a “less is more” approach here.
  • Crowd Pleaser. Who doesn’t love a crispy potato dish?! Hundreds of you have made this recipe on Instagram already with rave reviews.

Part of what makes this recipe so special is the roasted lemon dressing. Lemon slices roast alongside the potatoes, and are mixed into a simple dressing after.

And since the base of the recipe is so simple, it’s easy to switch up based on your preferences (more on this below!).

The Ingredients

Recipe ingredients arranged on a wooden board with labels.
  • Potatoes: Look for baby yellow potatoes (or petite gold), which have creamy insides.
  • Lemon: You need one small lemon (or 1/2 large). The lemon should be cut into 1/4-inch thick rounds. If the slices are too thin, they may burn. If they’re too thick, however, they won’t soften enough during roasting.
  • Feta: I prefer using a block of feta over the crumbles. You can either cut the feta into squares, or crumble it yourself into chunks.
  • Spices: A little oregano, garlic powder, salt, and pepper are all you need to season the spuds.
  • Dill: Fresh dill adds herb-y, grassy notes to the dish. If you’re not a fan of dill, you can use parsley instead.
  • Olive Oil: Extra-virgin olive oil does double duty to coat the potatoes and bind the dressing.

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

The 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.

Baby potatoes being boiled and drained.

Step 2: Season and Smash Potatoes

Step 2: 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 in among the potatoes, and brush remaining oil mixture over lemons and potatoes. Roast for 30 minutes.

Potatoes and lemon slices being arranged on a baking sheet, potatoes being smashed and seasoned.

Step 3: Prepare Lemon Dressing

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 extra-virgin olive oil and a pinch of salt.

Lemon slices being finely chopped and mixed with olive oil in a small bowl.

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 Lemon-Feta potatoes. Serve warm.

Lemon dressing and feta being tossed with smashed potatoes.

Recipe Variations:

The options are endless! Choose whatever you prefer or matches your mood that day. Here are a few of my favorite choices:

  • 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. Just wait to grate it over the potatoes after they roast.
  • Italian Roasted Potatoes: Give your spuds some Italian flair with a little Italian seasoning. I suggest adding 1 to 2 teaspoons to the spice mix.
  • Vegan Roasted Potatoes: Swap the feta for your favorite brand of vegan feta.

Storage Tips:

  • 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 FreezeDo not freeze roasted potatoes, as they will become mealy once thawed.
Lemon-feta potatoes being tossed with fresh dill in a wooden bowl.

More Roasted Potato Recipes to Try:

If you make these Lemon-Feta Potatoes, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.

4.75 from 4 votes

Crispy Lemon-Feta Roasted Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

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
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Instructions 

  • 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.
  • 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.
  • 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.
  • 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 FreezeDo not freeze roasted potatoes, as they will become mealy once thawed.

Nutrition

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.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




3 Comments

  1. Kayla M says:

    5 stars
    These are so delicious!! Highly recommend!

  2. Kristy Chown says:

    4 stars
    I made these tonight and really enjoyed them! Wasn’t so good at chopping lemon at the end but the brightness goes well with feta and dill!!

  3. Leslie says:

    5 stars
    This is so YUM! I used vegan feta and added a little agave to the dressing since my lemon was extra sour. Served with smashed brussels sprouts and ate the entire thing by myself – haha. Thank you for sharing!