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  • Writer's pictureNikki Glekas

Lemon- Herb Roasted Potatoes with Kalamata olives and feta

Potatoes feature a lot in Mediterranean cuisine. They are easy and inexpensive to grow and thrive in many climates. I tend to cook a lot more potatoes than noodles or rice for my side dishes. These Lemon-Herb Roasted Potatoes with Olive & Feta is one of my favorite preparations. It’s a very satisfying dish that produces crispy, salty potatoes topped with briny olives and tangy feta. The potatoes are coated in lovely Mediterranean herbs and the whole dish is full of flavor and texture.

I serve these alongside many dishes, but I personally love them the most when they’re served with lamb or grilled chicken. You just can’t go wrong with crispy potatoes served on the side! The key to getting these just right is roasting them long enough so that they’re cooked all the way through and the edges are browned and crispy. Don’t skimp on the herbs either, they should be tossed well until coated with all the flavors. Then, be sure to be generous with the olives and feta on top.

These potatoes should be served piping hot. You’ll adore them this way and the heat allows the olive juices to permeate the potato just a little bit and the feta to melt a little bit. I like the way this creates a nice kind of sauce that’s the perfect accompaniment to a strongly flavored meat or poultry main course. You can also serve these on a buffet when you have a big meal with lots of people. I guarantee everyone will scoop heaps onto their plates.

Roasting potatoes in the oven is a great way to prepare them, I guarantee you’ll love this recipe. It’s full of Mediterranean flavors and is such a nice departure from regular potato wedges with ketchup. I hope your family enjoys these as much as we do!

Lemon-Herb Roasted Potatoes with Kalamata Olives and Feta

This vibrant side dish boasts crispy roasted potatoes infused with the zest of lemon and fresh herbs, dotted with salty kalamata olives and crumbled feta cheese, creating a symphony of textures and flavors.

Makes 4-6 servings


  • 2 pounds potatoes, cut into wedges

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon dried oregano

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup kalamata olives, pitted and halved

  • 1/2 cup crumbled feta cheese

  • Fresh parsley, chopped (for garnish)


  1. Preheat oven to 425°F.  In a large bowl, toss the potato wedges with olive oil, lemon juice, oregano, thyme, salt, and pepper. Spread on a baking sheet in a single layer.

  2. Roast for 30-40 minutes, or until golden brown and crispy, flipping halfway through cooking to make sure they’re evenly cooked and crispy.

  3. After you take the wedges out of the oven, sprinkle the potatoes with kalamata olives and feta cheese.

  4. Garnish with fresh parsley before serving.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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