Baked Feta Potatoes

Why You’ll Love This Recipe

• All‑in‑one baking dish—easy prep, minimal cleanup.

• Rich, creamy flavor from roasted feta and garlic.

• Bright and fresh accents with lemon zest and basil.

• Versatile pairing options, great with meat, fish, or as a main vegetarian dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large baking potatoes (e.g., Yukon Gold or Russet), cut into cubes

• 200 g (≈7 oz) block feta cheese

• 2 Tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp red chili flakes (optional)

• 1 head of garlic, top sliced off

• 1 lemon, quartered

• 1 Tbsp honey

• ¼ cup (≈20 g) fresh basil, chopped

directions

1. Preheat & par‑boil: Preheat oven to 200 °C (≈390 °F). Par‑boil cubed potatoes in salted water for 6–8 minutes. Drain and let steam dry.

2. Season & roast potatoes: In a baking dish, toss potatoes with olive oil, thyme, oregano, salt, and pepper. Add the halved garlic head. Roast 30–40 minutes until golden and nearly tender.

3. Add feta & lemon: Nestle feta block in the center of the dish (coat it with seasonings if desired), squeeze half the lemon over, sprinkle with chili flakes, and bake another ~15 minutes. Remove the garlic during this second bake.

4. Mash garlic & feta: Let garlic cool slightly, then squeeze cloves into a paste and mash them.

5. Combine & finish: Remove feta block, mash it slightly in the dish, and mix in garlic paste, remaining lemon juice, honey, and basil. Gently toss potatoes to coat. Garnish with basil and serve warm.

Servings and timing

• Serves: 4

• Prep: 10 minutes

• Par‑boil: 6–8 minutes

• Bake time: 45–55 minutes

• Total time: ~55 minutes

Variations

• Use cherry or sun‑dried tomatoes during the last 15 minutes for extra sweetness and color.

• Add kalamata olives, red onion, or crispy chickpeas post‑bake for a heartier dish.

• Substitute sweet potatoes—adjust bake time as needed.

• Make it vegan by using plant‑based feta (like Violife).

storage/reheating

Store leftovers in an airtight container for up to 5 days in the fridge.
Reheat in an oven or air fryer until warmed through and crisp. Enjoy even cold—makes a tasty Mediterranean‑style potato salad!

FAQs

1. Can I use a different cheese than feta?

Yes—Boursin, goat cheese, or any soft cheese work well. For a dairy‑free version, opt for vegan feta alternatives.

2. Do I need to par‑boil the potatoes?

It’s recommended for faster, evenly cooked potatoes. You can skip it, but roast time may increase.

3. What if my garlic browns too quickly?

Remove the garlic head after about 35 minutes if it begins to burn, then continue roasting the potatoes and feta.

4. How can I make the potatoes crispier?

Use Yukon Gold and par‑boil, then dry thoroughly before roasting. Soaking cubes in cold water for 30 minutes prior helps too.

5. Can I prep ahead?

Yes! Assemble up to the second bake, refrigerate, and resume baking when ready.

6. Suitable for gluten‑free diets?

Absolutely—this recipe is naturally gluten‑free.

7. How spicy is the dish?

You control the heat. Adjust or omit the red chili flakes as needed.

8. Can this be made in an air fryer?

Yes—air‑fry small batches at ~200 °C (400 °F) until crispy, then add feta during the final minutes.

9. What sides pair well?

Greek salad, tzatziki, roasted vegetables, or protein like chicken or fish are ideal companions.

10. How do I reheat without losing texture?

Re-bake briefly or air-fry — this revives crispiness and keeps feta creamy.

Conclusion

This Baked Feta Potatoes recipe is a fuss-free, flavor-packed side that turns simple ingredients into a standout dish. With creamy roasted feta, zesty lemon, fragrant herbs, and crispy potatoes, it’s a crowd-pleaser any time of year. Prep it once, then bake and enjoy again all week. Bon appétit!

Baked Feta Potatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Baked Feta Potatoes are a creamy, savory side dish bursting with Mediterranean flavor. With simple ingredients and minimal prep, they make the perfect comfort food or party dish.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Baked
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1.5 lbs baby potatoes, halved
• 1 block (7 oz) feta cheese
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)
• Lemon zest (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat the oven to 400°F (200°C).
• In a large baking dish, combine halved baby potatoes, olive oil, minced garlic, oregano, salt, and pepper. Toss to coat evenly.
• Nestle the block of feta cheese in the center of the dish.
• Bake uncovered for 35–40 minutes, or until potatoes are fork-tender and golden.
• Once out of the oven, mash the feta slightly and mix it into the potatoes to coat them in the creamy cheese.
• Garnish with chopped parsley and lemon zest if desired. Serve warm

Notes

• You can use crumbled feta instead of a block—just keep it off the top layer to prevent burning.
• Add cherry tomatoes or red onions for extra flavor.
• Make it spicy with a pinch of red chili flakes or paprika.