Lemon Feta Potato Dish

Lemon feta potato dish is a bright, savory side that I love making when I want something fresh yet satisfying. It’s a simple combination of roasted or boiled potatoes tossed with tangy lemon juice, salty crumbled feta, and herbs. The flavor is bold and Mediterranean-inspired, making it perfect alongside grilled meats, fish, or even as a vegetarian main with a salad.

Why You’ll Love This Recipe

I love how this dish takes everyday potatoes and makes them feel special. The lemon adds a fresh zing, the feta brings a creamy saltiness, and the herbs tie it all together. It’s incredibly versatile—I serve it warm or at room temperature, and it always disappears quickly at the table. Plus, it’s super easy to prepare with minimal ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Golds, halved or quartered

• Olive oil

• Fresh lemon juice

• Garlic, minced (optional for extra flavor)

• Crumbled feta cheese

• Fresh parsley or dill, chopped

• Salt

• Black pepper

• Lemon zest (optional, for more citrus punch)

Directions

1. I start by boiling or roasting the potatoes until they’re fork-tender. If I’m roasting, I toss them in olive oil, salt, and pepper and bake at 400°F (200°C) for 30–40 minutes until golden and crispy.

2. While the potatoes cook, I whisk together olive oil, lemon juice, garlic (if using), and a bit of lemon zest.

3. Once the potatoes are done, I transfer them to a bowl and toss them with the lemon mixture while they’re still warm so they soak up the flavor.

4. I sprinkle in the crumbled feta and chopped herbs, then gently stir to combine.

5. I serve the dish warm or at room temperature with an extra squeeze of lemon on top if I feel like it.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30–40 minutes to cook, depending on the method I choose. I usually have it ready in about 45 minutes total.

Variations

Sometimes I add sliced red onion or Kalamata olives for a Greek-style twist. I’ve also tossed in arugula or spinach while the potatoes are still warm to make it more of a salad. If I want a creamy version, I stir in a spoonful of Greek yogurt with the lemon and olive oil.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or a skillet to crisp them up, but they’re also tasty cold or at room temperature. I avoid microwaving since it softens the feta too much.

FAQs

Can I make this with sweet potatoes?

Yes, I’ve used sweet potatoes and the lemon-feta combo still works beautifully. I just roast them the same way.

What type of feta is best?

I like using block feta in brine—it’s creamier and more flavorful than the pre-crumbled kind.

Can I make this ahead of time?

Yes, I prep it a few hours in advance and let the flavors meld. I just hold off on adding the fresh herbs until right before serving.

Is this dish good for picnics or potlucks?

Definitely. It travels well and tastes great at room temperature, making it a perfect option for gatherings.

Can I use bottled lemon juice?

I’ve done it in a pinch, but fresh lemon juice really makes the flavor pop, especially with the zest.

Conclusion

Lemon feta potato dish is one of those sides that feels light yet full of flavor. The brightness of the lemon, the saltiness of the feta, and the comforting texture of the potatoes all come together in a way I never get tired of. Whether I’m making a simple weeknight dinner or hosting friends, this dish always brings something vibrant and delicious to the table.

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