Lemon Roasted Potatoes with Creamy Feta Dressing Recipe

Ash Tyrrell

Lemon Roasted Potatoes with Creamy Feta Dressing Recipe

I remember the first time I made these Lemon Roasted Potatoes with Feta Dressing — the bright citrus aroma filled my kitchen and instantly made me excited to serve dinner. I paired them with grilled chicken and a simple salad, and everyone loved them

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Total Time 1 35

Servings: 2

Ingredients Method Notes

Ingredients

3 tbsp vegetable oil — Helps achieve crispy golden edges when heated properly in the oven.
3 Maris Piper potatoes skin-on and sliced into 2cm rounds — Keeping the skin adds texture and extra flavor.
1 tbsp salt for boiling water — Seasons the potatoes from the inside.
Juice of 1 lemon — Adds fresh zesty flavor to balance the richness.
100 ml chicken stock — Enhances depth and keeps the potatoes moist.
1 tsp dried oregano — Brings earthy Mediterranean notes.
1 tsp fine semolina optional — Creates extra crunch on the outside.
2 garlic cloves crushed — Adds savory aroma and flavor.
Pinch of black pepper — Gives mild heat and balance.
100 g feta crumbled — Provides creamy texture and salty tang.
Squeeze of lemon juice — Brightens and balances the dressing.
Pinch of flaky salt — Adjusts seasoning if needed.
Pinch of cracked black pepper — Adds subtle spice.
100 ml olive oil — Helps create a smooth creamy consistency.

Method

Start by washing and slicing the potatoes into thick rounds. Boil them in salted water until just tender but not falling apart. Drain well and let them steam dry for a few minutes.
Place the vegetable oil in a baking tray and heat it in the oven until hot. Carefully add the potatoes and roast until they begin turning golden and slightly crisp on the edges.
In a bowl, mix lemon juice, chicken stock, oregano, garlic, semolina (if using), and black pepper. This mixture adds bright flavor and helps create a crispy finish.
Pour the lemon mixture over the partially roasted potatoes. Toss gently to coat and return to the oven. Roast until deeply golden and crisp.
Blend feta, lemon juice, olive oil, salt, and pepper until smooth and creamy. The texture should be thick but pourable. Drizzle over the hot potatoes before serving.

Notes

I always make sure the potatoes are completely dry before roasting to help them crisp better.
I heat the oil first — this step really improves the texture.
I like using semolina because it adds extra crunch.
I adjust the lemon flavor at the end to make sure it tastes fresh but not overpowering.
I let the potatoes sit for a minute after roasting so the edges firm up before adding the dressing.