These Greek Roasted Potatoes With Peppers & Feta take humble spuds to Mediterranean heights: cubes of tender, golden-crispy potatoes tossed with sweet red peppers, aromatic spices, and bright lemon, then finished with creamy crumbles of feta and a shower of fresh parsley.
Whether you serve them alongside grilled chicken or all on their own for brunch, they’re bound to become your new weeknight and company-worthy favorite!
Why You’ll Love This Recipe
Crispy Perfection – Roasting on a flat sheet pan ensures maximum crunch on every edge.
Bold Mediterranean Flavors – Garlic, oregano, paprika, cinnamon, and lemon work in harmony.
Quick & Easy – Prep in 10 minutes, roast in under 30—hands-off cooking at its best.
Vegetarian & Gluten-Free – A versatile side or main that fits any diet.
Make-Ahead Friendly – Reheat gently for leftovers that taste nearly as good as fresh.
What You’ll Need (Ingredient Highlights)
Potatoes: Unpeeled cubes crispen beautifully—Sebago, Yukon Gold, or Russet all work.
Red pepper: Sweet bell pepper adds color and caramelized sweetness.
Olive oil & lemon juice: The simple duo that roasts into bright, golden flavor.
Garlic & onion powder, paprika, oregano & cinnamon: The spice mix that makes these truly “Greek.”
Feta cheese: Creamy, salty crumbles to finish every bite.
Fresh parsley: Herbaceous green pop and freshness.
Pro Tips Before You Start
Uniform Cubes: Cut potatoes and peppers into even pieces so everything cooks at the same rate.
Dry Surface: Pat potatoes dry after washing to encourage crispiness.
Single Layer: Spread in one layer on a sheet pan—crowding leads to steaming, not roasting.
Mid-Roast Flip: Stir halfway through to brown all sides evenly.
Finish Hot: Add feta and parsley right before serving to keep cheese creamy and herbs vibrant.
How to Make Greek Roasted Potatoes With Peppers & Feta
Step 1: Preheat & Toss
Preheat oven to 400°F (200°C).
In a large bowl, toss potato cubes and red pepper with olive oil, salt, and the juice of ¼ lemon.
Step 2: Roast the Veggies
Spread everything in a single layer on a well-oiled baking sheet.
Roast 25 minutes, until potatoes begin to brown and peppers soften.
Step 3: Season & Crisp
Sprinkle garlic powder, onion powder, paprika, oregano, cinnamon, and black pepper over the pan.
Stir to coat evenly, then return to oven for 10–15 more minutes, until edges are deeply golden and crisp.
Step 4: Finish & Serve
Remove from oven and immediately drizzle with remaining lemon juice.
Scatter feta crumbles and chopped parsley on top. Serve hot.
What to Serve With These Potatoes
Grilled Lamb or Chicken: Echo the Mediterranean vibes.
Frittata or Omelette: Makes for a hearty brunch spread.
Tzatziki or Yogurt Dip: Creamy coolness to contrast the spices.
Simple Green Salad: Cleanses the palate between rich bites.
Variations and Substitutions
Sweet Potato Swap: Use cubed sweet potatoes for a colorful, sweeter twist.
Olive Addition: Toss in kalamata or green olives right before serving.
Herb Swap: Fresh basil or dill in place of parsley.
Spice Heat: Add a pinch of red pepper flakes with the seasoning mix.
Vegan: Omit feta or use a dairy-free alternative.
Storage Tips
Refrigerate: Keep in an airtight container up to 4 days.
Reheat: Warm on a sheet pan in a 350°F oven to revive crispiness.
Make-Ahead: Roast potatoes and peppers a day ahead; crisp and finish with feta just before serving.
FAQs
Can I peel the potatoes?
Yes, but leaving the skin on adds texture and nutrients.
Why add cinnamon?
Just a touch of warmth and complexity that balances the tang of lemon and feta.
My potatoes stuck—how to prevent this?
Be sure the pan is well-oiled and potatoes are dry before roasting.
Can I use fresh garlic instead of powder?
Yes—mince 1–2 cloves and toss with the veggies before roasting.
How do I make this gluten-free?
This recipe is naturally gluten-free—just verify your spices have no additives.
Can I double the recipe?
Absolutely—use two sheet pans so nothing is overcrowded.
What other cheeses work?
Try goat cheese or a crumbly ricotta salata for a different twist.
Final Thoughts
These Spiced Roasted Potatoes with Feta and Parsley are bursting with flavor and texture.
From the crispy edges to the creamy feta and bright herbs, every bite is layered with warmth and zest.
Whether served as a side or the star of your plate, they’re sure to win over any crowd.
Greek Roasted Potatoes
Ingredients
- 2 lbs potatoes cubed
- 1 red bell pepper diced
- 3 Tbsp olive oil divided
- 1 tsp salt
- Juice of ½ lemon divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp cinnamon
- ½ tsp ground black pepper
- 2 oz feta cheese crumbled
- 2 Tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F.
- Toss potatoes and peppers with 2 Tbsp oil, salt, and juice of ¼ lemon.
- Spread on a sheet pan; roast 25 minutes.
- Mix remaining oil, spices, and pepper; sprinkle over veggies, stir, and roast 10–15 more minutes.
- Drizzle with remaining lemon juice, top with feta and parsley. Serve immediately.
- See full steps with tips & photos → https://p4pd.org/greek-roasted-potatoes/
Notes
- Potato Tip: Yukon Golds hold their shape well and get beautifully crisp on the edges.
- Extra Flavor: Add Kalamata olives or a pinch of chili flakes for a punchier bite.
- Meal Pairing: Excellent with grilled chicken, lamb, or roasted veggies.
- Leftovers: Store in the fridge up to 3 days—reheat in a skillet or air fryer for best texture.
