Crispy Greek Lemon Potatoes with Feta

Crispy Greek Lemon Potatoes with Feta. This is hands down the best potato recipe out there and quite possibly the only potato recipe you need. For those that are new, my family and I lived on the island of Crete for years following my Dad’s career shortly after he had competed in the Olympics for water polo and got the opportunity to be a coach in Greece. My family and I have have been lucky enough to have lived in one of the most beautiful places on earth and to have had our Greek family and friends teach us how to make authentic recipes just like this one. Although the mustard in this recipe is not traditional, it’s a delicious addition but also totally optional. These potatoes will be on rotation and your new favourite side. They are crispy on the outside, creamy and lemony on the inside. This is what potato dreams are made of and I highly recommend you give this recipe a try.

Crispy greek lemon potatoes with feta by the modern nonna crispy greek lemon potatoes with feta

Crispy Greek Lemon Potatoes with Feta.

Themodernnonnathemodernnonna
These potatoes will be on rotation and your new favourite side. They are crispy on the outside, creamy and lemony on the inside. This is what potato dreams are made of and I highly recommend you give this recipe a try.
4 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 2

Ingredients
  

  • 5 yellow potatoes cut in wedges — any potatoes you like will work
  • cup extra virgin olive oil
  • 1.5 tablespoons dry oregano
  • 6 unpeeled garlic cloves — unpeeled so that the garlic doesn’t burn
  • salt to taste
  • juice of 1.5 lemons — or to taste
  • 1 tablespoon of dijon mustard is optional
  • feta to taste + fresh oregano for garnish

Instructions
 

  • Peel the potatoes and do not discard the skins as you can make my crispy potato skins recipe which is on the blog and linked in my notes below as well. Cut each potato in half and those halves into 3 making sure to cut all the potatoes into wedges.
  • Add them to a pot of water and let them boil for exactly 6 minutes from the boiling point.
  • Drain out the water and add them to a baking dish with the olive oil, oregano, salt, unpeeled garlic cloves, lemon juice, and mustard. Give it a good mix but be gentle.
  • You are more than welcome to let them sit for 1-2 hours to marinate or bake them right away. Bake at 400-425F ( both baking temperatures have worked for me ) for 60-75 minutes depending on the oven.
  • Mine took exactly one hour and 15 minutes. They should be nice and crispy and golden.
  • Top them off with feta, and fresh oregano for garnish is optional. Enjoy

Notes

The garlic is unpeeled so that it does not burn. You can squeeze out the garlic or remove the shell once it cools down. It’s delicious spread on fresh bread or mixed with the hot potatoes.
This recipe is perfect with chicken, on its own as a side dish or any protein of choice like lamb chops.
Please keep an eye on them as every oven is different. These would be amazing with my yogurt chicken recipe, or any of my chicken recipes and my homemade tzatziki as well.
Do not discard the potato skins because you can make crispy potato skins as a snack in the air-fryer which are absolutely phenomenal.
Tried this recipe?Let us know how it was!

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