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Roast potatoes with oregano, fetta and lemon

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Complete with aromatic oregano, creamy fetta and zingy lemon, this roast potato recipe is a delicious vegetarian side. 

  • Serves6, as a side
  • Cook time1 hour 20 minutes
  • Prep time15 minutes
Roast potatoes with oregano, fetta and lemon


  • 1.5kg brushed or Red Royale potatoes, peeled, washed and cut into even-size pieces
  • 1 tbs plain flour
  • 1/3 cup (80ml) olive oil
  • 2 tbs chopped oregano leaves
  • 150g fetta, crumbled
  • Oregano leaves, extra, to serve
  • Lemon wedges, to serve

Nutritional information

Per serve: Energy: 1230kJ/294 Cals (14%), Protein: 10g (20%), Fat: 18g (26%), Sat Fat: 6g (25%), Sodium: 338mg (17%), Carb: 24g (8%), Sugar: 4g (4%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place a large roasting pan in the oven to preheat. Place the potato in a large saucepan and cover with cold water. Season with salt. Bring to the boil and cook for 8-10 mins or until the edges just begin to soften. Drain the potato into a heatproof colander. Place colander over the saucepan and set aside until steam evaporates.

  2. Step 2

    Return potato to the saucepan. Add the flour, oil and chopped oregano. Cover with a lid and shake the pan to roughen up edges of the potato. Transfer potato mixture to the preheated roasting pan. Season. Roast for 30 mins. Reduce oven to 180°C and roast, turning occasionally, for a further 30-40 mins or until golden and crisp

  3. Step 3

    Arrange potato on a serving platter and sprinkle with fetta and oregano leaves. Serve with lemon wedges.

Recipe tip

Got oregano left over? Use it to make Curtis Stone’s Slow-Cooked Lamb Shoulder with Lemon and Oregano.