Baked Feta Potatoes Recipe
If you’re searching for a side dish that’s irresistibly creamy, bursting with Mediterranean flair, and incredibly easy to pull together, Baked Feta Potatoes are about to become your new obsession. This crowd-pleasing recipe combines golden, tender baby potatoes with a luscious block of feta, all roasted together until everything melds into pure comfort food magic. Finished with a splash of lemon and a sprinkle of fresh herbs, it’s the kind of dish that tastes like it took hours, but really just needs a handful of humble ingredients and a single pan. Whether you’re serving it for a weeknight dinner or your next dinner party, Baked Feta Potatoes will have everyone reaching for seconds.
Ingredients You’ll Need
The beauty of Baked Feta Potatoes is in their simplicity: every ingredient is chosen to shine and bring its own special something to the table. Think creamy potatoes, tangy feta, and a handful of bold seasonings that turn this dish into a Mediterranean dream. Here’s what you’ll need, and why each one matters.
- Baby potatoes (1 1/2 pounds, halved): Their small size means they roast up quickly and evenly, with creamy interiors and crisp edges.
- Feta cheese (1 block, 7–8 oz): The star of the show! Baking feta makes it soft, melty, and irresistibly rich, coating the potatoes in tangy goodness.
- Olive oil (3 tablespoons): Adds richness and helps everything roast to golden perfection—use the good stuff for extra flavor.
- Garlic (3 cloves, minced): Infuses the whole dish with warm, savory depth and that classic Mediterranean aroma.
- Dried oregano (1 teaspoon): Brings a touch of herby earthiness that pairs beautifully with both potatoes and feta.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a little kick—add more or less depending on your heat preference.
- Salt and black pepper (to taste): Essential for seasoning and balancing all the flavors—don’t skip them!
- Lemon juice (from 1/2 lemon): Brightens the whole dish and ties all the flavors together right at the end.
- Fresh parsley or dill (for garnish): Adds a pop of color and fresh, herby flavor to finish everything off.
How to Make Baked Feta Potatoes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). This temperature is just right for roasting potatoes until they’re golden on the outside and fluffy inside, while also gently melting the feta. Line a baking sheet with parchment paper or grab a large oven-safe baking dish—either will help prevent sticking and make cleanup a breeze.
Step 2: Season the Potatoes
Toss your halved baby potatoes right onto the prepared pan. Drizzle them with 2 tablespoons of olive oil, then sprinkle on salt, black pepper, the dried oregano, and those optional red pepper flakes if you like a little heat. Give everything a good toss—use your hands or a spatula—to ensure the potatoes are evenly coated with oil and seasonings for maximum flavor in every bite.
Step 3: Add the Feta and Garlic
Nestle your block of feta cheese right in the center of the potatoes. This is where the magic happens: as the potatoes roast, the feta softens and starts to brown, ready to be mixed into the potatoes later. Drizzle the last tablespoon of olive oil over the feta, and scatter the minced garlic all around the pan. The garlic will roast and mellow, infusing every bite with savory goodness.
Step 4: Bake to Golden Perfection
Slide the pan into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the potatoes are fork-tender and deeply golden, and the feta is soft, almost melting, with just a hint of browning on top. The aromas wafting from your oven at this point will be irresistible!
Step 5: Finish and Toss
Once everything’s out of the oven, squeeze the juice of half a lemon over the hot potatoes and feta. This bright pop of citrus is key—it wakes up all the flavors and keeps the dish from feeling too heavy. Use a large spoon to gently toss everything together so the creamy, melted feta coats the potatoes. Top with a generous shower of chopped fresh parsley or dill, and serve warm.
How to Serve Baked Feta Potatoes
Garnishes
A finishing touch of fresh herbs really makes Baked Feta Potatoes sing. Sprinkle on plenty of chopped parsley or dill for that vibrant color and fresh, grassy flavor. You can also add a few curls of lemon zest or a pinch of extra red pepper flakes for a subtle visual pop and a little extra zing.
Side Dishes
Baked Feta Potatoes are incredibly versatile when it comes to what you serve alongside them. They’re fantastic with grilled chicken, roasted fish, or even a simple green salad for a vegetarian meal. For a Mediterranean feast, try pairing them with marinated olives, a crisp cucumber-tomato salad, or warm pita bread.
Creative Ways to Present
For a fun twist, spoon Baked Feta Potatoes into individual ramekins or small bowls for a dinner party presentation. You could also serve them family-style on a big platter, garnished with extra herbs and lemon wedges. If you have leftovers, try piling them onto toasted bread for a hearty bruschetta, or fold them into an omelet the next morning.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Feta Potatoes store beautifully. Just transfer any extras to an airtight container and pop them in the fridge—they’ll keep well for up to 3 days. The flavors often meld even more overnight, making leftovers almost as tempting as the first round!
Freezing
While you can freeze Baked Feta Potatoes, keep in mind that the texture of both the potatoes and feta may change slightly after thawing—expect things to be a bit softer. If you do freeze them, store in a freezer-safe container for up to one month. For best results, thaw in the refrigerator before reheating.
Reheating
To reheat, simply spread the potatoes and feta out in a baking dish and warm in a 350°F oven until heated through, about 10–15 minutes. A quick zap in the microwave works for single portions, but the oven helps restore their crispy edges and creamy feta.
FAQs
Can I use a different type Side Dish
Absolutely! While baby potatoes roast quickly and look cute on the plate, Yukon gold or red potatoes (cut into bite-sized chunks) work just as well in Baked Feta Potatoes. Just make sure all pieces are roughly the same size for even cooking.
Is there a vegan substitute for feta in this recipe?
Yes, you can swap in your favorite plant-based feta or firm tofu marinated in lemon juice and olive oil. The flavor and texture will be a bit different, but you’ll still get that creamy, tangy element that makes Baked Feta Potatoes so good.
Can I add other veggies to this dish?
Definitely! Bell peppers, cherry tomatoes, or zucchini would be delicious additions. Just cut them into similar-sized pieces as the potatoes so everything cooks evenly. Roasted vegetables nestled around the feta make this dish even heartier and more colorful.
What’s the best way to make this dish ahead for a party?
You can assemble everything up to the point of baking—just cover and refrigerate until you’re ready to roast. Add an extra 5–10 minutes to the baking time if you’re starting from cold. Finish with lemon juice and herbs right before serving for maximum freshness.
Can I make Baked Feta Potatoes spicy?
Absolutely! Amp up the crushed red pepper flakes, or add a chopped fresh chili to the pan for even more heat. You can also finish with a drizzle of chili oil for a fiery kick that pairs beautifully with the creamy feta.
Final Thoughts
I can’t wait for you to try these Baked Feta Potatoes in your own kitchen—they’re comfort food with a Mediterranean twist, and they never fail to impress. Whether you’re looking for a cozy weeknight side or a show-stopping addition to your next dinner spread, this dish delivers big flavor with minimal fuss. Give it a go, and don’t be surprised if Baked Feta Potatoes become a new favorite at your table!
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Baked Feta Potatoes Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Feta Potatoes is a flavorful Mediterranean side dish featuring tender baby potatoes roasted with creamy feta cheese, garlic, and herbs. This simple yet delicious recipe combines crispy, golden potatoes with rich, melted feta, finished with a bright splash of lemon and fresh parsley or dill for a perfect balance of savory and fresh flavors.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes, halved
Cheese and Seasoning
- 1 block feta cheese (7–8 oz)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Other Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1/2 lemon
- Fresh parsley or dill for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the potatoes until golden and tender.
- Prepare Potatoes: Place the halved baby potatoes on a parchment-lined baking sheet or in a large oven-safe dish. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, oregano, and optional crushed red pepper flakes. Toss to evenly coat all the potatoes with the oil and spices.
- Add Feta and Garlic: Nestle the block of feta cheese in the center of the potatoes. Drizzle the remaining tablespoon of olive oil over the feta, then scatter the minced garlic evenly around the potatoes and feta.
- Bake: Bake in the preheated oven for 35–40 minutes, until potatoes are golden and fork-tender and the feta is soft and lightly browned on top.
- Add Lemon and Toss: Remove the dish from the oven and immediately squeeze the juice of half a lemon over everything. Gently toss the potatoes and feta together so the potatoes get coated in the creamy, melted feta mixture.
- Garnish and Serve: Sprinkle chopped fresh parsley or dill on top for a fresh, herbal finish. Serve warm as a delicious side dish or vegetarian main.
Notes
- This dish pairs wonderfully with grilled chicken or fish for a complete meal.
- For a vegetarian main course, serve alongside a crisp green salad.
- If baby potatoes aren’t available, Yukon gold or red potatoes work just as well.
- Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
