Why You’ll Love Baked Feta Potatoes Recipe
You’ll love this recipe because it hits all the right notes: crispy on the outside, fluffy on the inside, with pockets of creamy feta cheese melting just enough to add tangy richness without turning runny. The addition of lemon zest and herbs keeps it fresh and vibrant rather than heavy. It’s quick and easy to pull together, yet looks and tastes like something special you’d order out. Suited for weeknights or when you want a side that stands out.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 lbs baby Yukon Gold or red potatoes, halved
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3 Tbsp olive oil
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1 tsp garlic powder
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½ tsp sea salt
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¼ tsp black pepper
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1 tsp dried oregano
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Zest of 1 lemon
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6 oz block feta cheese, broken into chunks
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2 Tbsp fresh parsley, chopped
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Optional: red pepper flakes, dill
Directions
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Preheat your oven to 425 °F (220 °C). Place a large baking sheet inside the oven to preheat.
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In a bowl, toss the halved potatoes with olive oil, garlic powder, salt, pepper, oregano, and lemon zest.
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Carefully spread the potatoes out on the hot baking sheet in a single layer, cut‑side down. Roast for about 25 minutes, until the bottoms begin to crisp and brown.
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Remove the tray from the oven, flip the potatoes, then nestle the chunks of feta among the potatoes. Return the tray to the oven and roast for another 10‑15 minutes, until the feta softens and the potatoes are done.
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Remove from the oven, sprinkle with fresh parsley (and red pepper flakes or dill if using). Serve warm as a side dish or as a vegetarian main.
Servings and timing
This recipe makes approximately 4 servings.
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Prep time: ~10 minutes
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Cook time: ~40 minutes
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Total time: ~50 minutes
Variations
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Swap the type of potato: try baby sweet potatoes for a sweet‑savory twist.
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Change the herbs: fresh thyme, rosemary, or dill work beautifully instead of or in addition to oregano and parsley.
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Add extra veggies: toss in halved cherry tomatoes or roasted red peppers for color and flavor.
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Make it spicy: increase the red pepper flakes or add a drizzle of chili oil before serving.
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Turn it into a main: top with grilled sausage or chickpeas and serve with a green salad.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days. To reheat, spread the potatoes on a baking sheet and warm in a preheated oven at ~350 °F (175 °C) for about 10‑15 minutes until heated through and crisp again. Alternatively, reheat gently in a skillet over medium heat to keep edges crunchy.
FAQs
What are baked feta potatoes made of?
They are made of small halved potatoes roasted with olive oil and seasonings, then finished with chunks of feta cheese added near the end of roasting so the cheese softens and adds creamy, tangy flavor.
Can I use crumbled feta instead of a block?
Technically yes, but a block of feta is preferred because it retains moisture better during baking and yields more satisfying pockets of soft cheese. Pre‑crumbled feta may dry out or not melt as nicely.
How do you keep feta from drying out in the oven?
The key is to add the feta during the last ~10‑15 minutes of baking, and to tuck the chunks among the potatoes so they aren’t directly exposed to intense heat. This helps them soften without becoming dry or over‑browned.
Which herbs pair well with baked feta potatoes?
Fresh parsley is a go‑to finishing herb, but thyme, oregano, dill, and even rosemary (used sparingly) complement the tang of the feta beautifully. Lemon zest also helps brighten the dish.
Can I use different potatoes than baby Yukon Gold or red?
Yes, you can—but waxy small potatoes like Yukon Golds and red potatoes hold their shape well and crisp nicely without turning mushy. Very starchy potatoes (like large russets) may break down more or become dry unless you use more oil.
Can I make this dish ahead of time?
You can prepare and roast the potatoes in advance, then add the feta and finish with a quick re‑roast before serving. However, for optimal texture and cheese softness, it’s best served fresh out of the oven.
How can I serve these potatoes as a main dish rather than a side?
Serve with a green salad and a good protein — grilled chicken, fish, or a plant‑based protein like roasted chickpeas — and you’ll have a complete meal. You could also mix in sautéed spinach or mushrooms for added heft.
What can I do with leftovers besides reheating?
Leftovers can be turned into a breakfast hash by sautéing with onions and perhaps an egg on top. Alternatively mash them lightly and form into fritters or add them to a frittata for a quick second meal.
Are these potatoes vegetarian friendly?
Yes — this dish is vegetarian as written since it uses potatoes, olive oil, seasonings, and feta cheese without any meat. You could make it vegan by substituting a plant‑based feta alternative.
What side dishes or meals pair well with baked feta potatoes?
These potatoes pair nicely with grilled meats like chicken or lamb, baked fish, or a simple green salad with a lemon vinaigrette. They also work well at brunch alongside eggs, or tucked into pita bread with a little yogurt or tzatziki for a Mediterranean feel.
Conclusion
This baked feta potatoes recipe brings together the humble potato and the bold flavor of feta in a way that feels both comforting and elegant. With minimal prep and straightforward steps, you’ll end up with a dish that delivers crisp texture, creamy cheese pockets, and bright herb‑and‑lemon notes — perfect for a weeknight side, vegetarian main, or brunch upgrade. Give it a try and you may find it becomes a regular in your rotation.
Baked Feta Potatoes: A Creamy, Crispy, Flavor‑Packed Delight
These Baked Feta Potatoes are a creamy, cheesy, and flavorful side dish featuring tender baby potatoes roasted with a savory blend of feta cheese, garlic, and herbs. Perfectly crispy on the outside and soft on the inside, it’s a comforting and easy-to-make recipe ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1.5 lbs baby potatoes, halved
- 7 oz feta cheese block
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- Salt and pepper, to taste
- 3 tbsp olive oil
- 1/4 cup water
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Add halved baby potatoes to a baking dish.
- Place the feta block in the center of the dish.
- Add minced garlic, red pepper flakes, oregano, salt, and pepper over the potatoes and feta.
- Drizzle with olive oil and pour water into the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 20–25 minutes, until the potatoes are tender and the top is slightly golden.
- Remove from the oven and gently stir everything together to mix the feta and juices with the potatoes.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, mash some of the potatoes into the feta after baking.
- Add lemon zest or juice for a fresh citrus twist.
- You can substitute baby potatoes with fingerling or diced Yukon gold potatoes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
