Roasted lemon, oregano and feta potatoes from Greekish: Everyday Recipes with Greek Roots (page 192) by Georgina Hayden

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Accompaniments: Spiced lamb chops with houmous

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • firetriniti on August 02, 2025

    Really easy recipe for lemony Greek potatoes. I omitted the feta at the end as I was roasting this under a spatchcocked chicken slathered in toum. It was only ok for me as I'm not a particular fan of this style of potato, but my partner adored this and declared it the best part of the meal. Does turn out quite oily, but the oil helps the potatoes not stick and burn after the stock has been absorbed, unlike some recipes I've tried (also, using good quality olive oil is part of what makes the potatoes tasty). Used small new season Cornish potatoes, scrubbed well, so didn't bother peeling. Will be remaking this as a reliable recipe for lemon potatoes.

  • anniecc on July 08, 2025

    This was really good. I used the recommended Cyprus potatoes which are readily available where I live. I omitted the feta because I was serving them alongside a spanakopita pie. I felt the quantity of olive oil could be reduced next time, probably by around a quarter.

  • shylastrath on June 30, 2025

    Used small yellow potatoes and did not peel. Topped with fresh parsley. Very crispy and flavorful!

  • bernalgirl on May 30, 2025

    I wanted to love this recipe, but I much prefer roasted potatoes with crispy edges with the herbs, lemon, and feta strewn on top.

  • Happykikkers on March 02, 2025

    Nice! I halved the batch, but will add a little more lemon juice next time to up the flavour.

  • rachelblair on July 06, 2024

    These are my new fav potatoes! I used veg broth from a carton instead of a stock cube. The recipe said to mix the cube with 250 of boiling water so I just used the same amount of broth and it worked well. I did find that the liquid didn’t evaporate enough so I might reduce it and some of the oil next time.

  • Idril on June 24, 2024

    Utterly delicious. Don’t dismiss this because it’s simple with so few ingredients. It’s just sensational. I made with in season new potatoes cut in halves and used a good chicken glacé tsp in the water in place of a stock cube along with Greek oregano. It’s the time to crack out a decent olive oil (I used extra virgin and would not do otherwise). Use the best feta you can find too. So few ingredients so each one really counts but you won’t be disappointed.

  • katmagdunn on May 28, 2024

    banging

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