Baked Feta Potatoes are what happen when golden roasted potatoes meet tangy, creamy feta cheese in the oven — and the result is nothing short of addictive. This dish is the perfect blend of crispy edges, soft centers, and gooey feta, all tossed in garlic, herbs, and olive oil. It’s a no-fuss side that feels fancy enough for dinner parties but simple enough for weeknight meals.
Whether you're serving it next to roasted chicken, grilled steak, or enjoying it as a vegetarian main with a side salad, this dish is warm, flavorful, and comforting. It takes minimal prep, and the oven does all the hard work.
🛒 Ingredients (U.S. Measurements)
- 2 lbs baby potatoes, halved
- 8 oz block feta cheese (do not use crumbled)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
- Juice of ½ lemon (optional, for brightness)
🔥 Instructions
Step 1: Prep the Oven and Potatoes
Preheat oven to 400°F (200°C). Line a baking dish or oven-safe skillet with parchment paper or lightly grease it with olive oil.
In a large bowl, toss the halved potatoes with olive oil, garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
Step 2: Assemble the Dish
Add the seasoned potatoes to the baking dish, spreading them out in a single layer. Nestle the whole block of feta cheese in the center of the pan, surrounded by the potatoes.
Step 3: Bake
Bake for 35–40 minutes, or until the potatoes are golden and fork-tender, and the feta is soft and lightly browned.
Step 4: Finish and Serve
Once out of the oven, gently toss everything together to coat the potatoes with the melty feta and garlic-herb oil. Squeeze fresh lemon juice over the top, garnish with fresh parsley or basil, and serve immediately.
🧾 Nutrition Facts (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Carbohydrates | 28g |
| Protein | 8g |
| Fat | 20g |
| Saturated Fat | 7g |
| Fiber | 4g |
| Sodium | 480mg |
Nutrition may vary depending on the brand of feta and size of potatoes.
💡 Tips & Tricks
- Use small, waxy potatoes like Yukon gold or baby reds for the best texture.
- Don't stir the feta until after baking. Let it get warm and creamy so it blends beautifully into the potatoes.
- Add cherry tomatoes or sliced bell peppers for a Mediterranean twist.
- Want crispier potatoes? Bake them on a sheet pan and add the feta during the last 10 minutes.
🔥 Chef’s Extra Touch (From Me to You)
To elevate this dish, drizzle a spoonful of pesto or a balsamic glaze over the finished potatoes before serving. You can even crumble in some roasted olives or sun-dried tomatoes for a bold, briny kick. This dish is also fantastic cold the next day, tossed into a salad or grain bowl!
Looking to make it a full meal? Top it with a fried or poached egg and turn it into a hearty brunch dish.
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