Lemon-Oregano Roasted Potatoes with Feta Crumble

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Golden roasted potatoes tossed with fresh lemon juice, oregano, and topped with tangy feta cheese for a bright Greek side dish. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs baby potatoes, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, halved baby potatoes
• 4 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 tsp dried oregano
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 4 tbsp olive oil, 3 tbsp fresh lemon juice, 2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the potatoes cut-side down on a baking sheet in a single layer. Roast for 35-40 minutes, turning once halfway through, until golden and crispy on the outside and tender inside.
3. Step 3: Remove from oven and immediately sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the hot potatoes. Toss gently and serve warm.