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Greek-style potatoes with feta and lemon recipe

Greek-style potatoes with feta and lemon recipe

30 ratings

A delicious combination of seasonal, fluffy King Edward potatoes with creamy feta cheese and zesty lemon. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 295 calories / serving
  • Vegetarian


  • 1kg (2lb) King Edward potatoes, sliced 1cm (1⁄2in) thick
  • 2-3 tbsp extra-virgin olive oil
  • 1 tbsp dried oregano
  • 2 red onions, cut into rings
  • ½ lemon, juiced
  • 50g feta, crumbled
  • 2 tbsp fresh oregano leaves
If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 15%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 42.7g Protein 7.5g Fibre 5.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 2 tbsp olive oil and spread out over 1-2 large baking sheets (if the sheet is too crowded, the potatoes will steam instead of brown). Season well, scatter over the dried oregano, and then roast for 15 minutes.
  2. Toss the onion rings with the lemon juice and remaining olive oil; season. Add to the baking sheets with the potatoes and roast for 15 minutes. Transfer to a serving dish. Scatter over the feta and oregano leaves.

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