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Herbed Greek Roasted Potatoes with Feta Cheese

Cat Lady Cyndi

"These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese."
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1 h 40 m servings 379 cals
Original recipe yields 10 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
  2. Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
  3. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 158
  1. 215 Ratings

Most helpful positive review

Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this ...

Most helpful critical review

Followed the recipes exactly with ok results but no wow factor. May or may not make again.These are just average.

Most helpful
Most positive
Least positive

Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this ...

WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat ...

Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(unco...

5 stars from each and every one of us! I made this as written except that I cut the potatoes smaller, substituted chicken broth for the water and marinaded the potatoes to include the herbs. The...

Oooh. SOOOO yummy!!! Made these to accompany the marinated Greek chicken kabobs (katplusgoll) I made for dinner tonight. I was thinking of taking the easy route and just opening a pouch of Uncle...

HOLY SMOKES! these potatoes are fabulous -- perhaps the best i have ever made. i put these in a cast iron skillet on the grill, covered with foil, and let them bake for 40 minutes. the feta a...

Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No bigg...

These are good. I made half the recipe to feed 4 and should have made all 10 servings. I did increase the mint to 1 tablespoon because we do like mint and a teaspoon just seemed puny. This is...

WOW! These potatoes are amazing! The only change I made was I didn't add any water. They came out slightly more crunchy which is fine by us! I will definitely be making these again. Thank you...