If you love a cozy comfort dish that sings with Mediterranean flavors, you are in for a real treat with Baked Feta Potatoes. Imagine tender baby potatoes roasted to golden perfection, nestled around a creamy, tangy block of feta cheese that turns ultra luscious in the oven. Finished with bright lemon juice and a shower of fresh parsley, every bite is warm, savory, and positively irresistible. This recipe comes together effortlessly but tastes fancy enough for a dinner party, making it one I go back to again and again for both weeknight meals and sharing with friends.
Ingredients You’ll Need
The magic of Baked Feta Potatoes lies in how a handful of simple ingredients transform when baked together. Each component brings something unique, whether it’s flavor, color, or irresistible texture for that perfect forkful.
- Baby potatoes (1½ pounds, halved): These little gems roast quickly and become crisp on the outside, creamy on the inside, making them the ideal base for soaking up all the feta goodness.
- Olive oil (3 tablespoons): Provides richness and helps the potatoes develop their gorgeous golden edges.
- Dried oregano (1 teaspoon): Adds that signature herby Mediterranean aroma and flavor.
- Garlic powder (½ teaspoon): Gives a boost of savory depth without overwhelming the dish—plus it spreads more evenly than fresh garlic here!
- Salt and pepper (to taste): Essential for seasoning, bringing out all the best in the feta and potatoes.
- Feta cheese, block preferred (6 ounces): When baked, the block gets beautifully soft and golden, adding creaminess and tang.
- Lemon juice (2 tablespoons): A squeeze of citrus lifts and brightens all the flavors at the finish.
- Fresh parsley, chopped (¼ cup): Sprinkled on top, parsley brings a pop of color and fresh flavor contrast.
- Red pepper flakes (optional, for garnish): Adds just the right kick if you’re into a little heat.
How to Make Baked Feta Potatoes
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when your potatoes hit the pan. While that’s warming up, halve your baby potatoes and gather the other ingredients. This quick bit of prep sets you up for breezy assembly and even roasting.
Step 2: Season the Potatoes
In a large mixing bowl, toss the halved potatoes with olive oil, dried oregano, garlic powder, salt, and plenty of black pepper. Make sure every piece is well coated—the oil will help them crisp up, while the seasonings add flavor to each bite.
Step 3: Assemble the Dish
Transfer your seasoned potatoes to a baking sheet or oven-safe dish, spreading them out in a single layer. Now for the Baked Feta Potatoes magic: nestle the block of feta cheese right in the center of the potato bed. That way, the cheese melts and infuses the potatoes as they roast.
Step 4: Bake to Perfection
Slide the tray into the oven and bake for 30 to 35 minutes. The potatoes should turn golden and fork-tender, while the feta softens and gets a lightly browned crust. (For extra crispy edges, you can broil for the final 2–3 minutes. Keep a close eye—that feta goes from golden to charred quickly!)
Step 5: Finishing Touches
Right out of the oven, drizzle everything evenly with bright lemon juice. If you want a creamy, blended texture, gently mash the feta and some potatoes together with a fork. Alternatively, leave the feta in big, luscious chunks for a rustic feel. Finish with chopped parsley and, if you like a touch of heat, a sprinkle of red pepper flakes!
How to Serve Baked Feta Potatoes
Garnishes
A final scatter of freshly chopped parsley makes the dish feel extra vibrant and inviting. For a zingy, spicy lift, a pinch of red pepper flakes is perfect. You could also try a little extra lemon zest or crumbled toasted walnuts for crunch and color.
Side Dishes
Baked Feta Potatoes are so versatile and happy to team up with a variety of mains. They pair beautifully with grilled chicken, roasted fish, or a hearty vegetable medley. For a full-on Mediterranean feast, serve them with a crisp Greek salad, warm pita, and a dollop of garlicky tzatziki.
Creative Ways to Present
For parties or potlucks, spoon the mixture into small ramekins for individual servings, or mound it onto a rustic platter for family-style sharing. Want to turn these into a main dish? Top with roasted cherry tomatoes or some sautéed greens. They also make a fabulous “feta potato toast” piled atop crusty sourdough.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Feta Potatoes store surprisingly well! Once the dish has cooled, transfer it to an airtight container and refrigerate. The potatoes will keep for up to 3 days and the flavors meld even more over time, making for delicious leftovers.
Freezing
These potatoes can be frozen, but the feta cheese may change texture slightly upon thawing. To freeze, let everything cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Baked Feta Potatoes in a 350°F (175°C) oven until warmed through, about 10–15 minutes. If you’re in a hurry, a microwave works too, though the texture won’t be quite as crisp. Add a squeeze of fresh lemon and some parsley after reheating to refresh the flavors.
FAQs
Can I use crumbled feta instead of a block?
While crumbled feta will still melt and flavor the dish, a block of feta creates that perfect creamy center and slightly browned top. If crumbled is all you have, use it—just be aware it might not stay as soft or cohesive, but the flavor will still be excellent.
What’s the best potato variety for Baked Feta Potatoes?
Baby potatoes work beautifully because they’re thin-skinned and cook quickly. Yukon Gold or red potatoes are also great options. If using larger potatoes, simply cut them into bite-sized pieces for even roasting.
Is this dish gluten-free?
Yes! Baked Feta Potatoes are naturally gluten-free, making them a fantastic choice for folks with dietary restrictions. Just be sure to double-check your feta cheese brand if you’re highly sensitive to gluten.
Can I add other vegetables to this recipe?
Absolutely. Roasted red onions, bell peppers, or cherry tomatoes would be delicious alongside the potatoes and feta. Just make sure any added vegetables are cut to a similar size for even roasting.
How do I keep the potatoes crispy?
Don’t overcrowd the pan—give those potatoes some space so they roast rather than steam. For extra crispiness, finish with a quick broil at the end, and always serve soon after baking for the best results.
Final Thoughts
If you’re searching for a new favorite, you simply can’t go wrong with Baked Feta Potatoes. They’re easy, stunning, and packed with flavor—ideal for impressing guests or just spoiling yourself. Give them a try, and don’t be surprised if they become a new staple on your table!
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Baked Feta Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Description
Delight your taste buds with these irresistible Baked Feta Potatoes that marry the creamy goodness of feta with perfectly roasted baby potatoes. A Mediterranean-inspired dish that is as easy to make as it is delicious.
Ingredients
Baby Potatoes:
- 1½ pounds baby potatoes, halved
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
Additional:
- 6 ounces feta cheese (block preferred)
- 2 tablespoons lemon juice
- ¼ cup fresh parsley, chopped
- Optional red pepper flakes for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Toss potatoes: In a large mixing bowl, toss halved baby potatoes with olive oil, oregano, garlic powder, salt, and pepper until well coated.
- Transfer to baking dish: Transfer the potatoes to a baking dish or sheet pan in a single layer. Nestle the block of feta cheese in the center.
- Bake: Bake for 30–35 minutes until potatoes are golden and tender, and feta is softened and slightly browned.
- Drizzle with lemon juice: Remove from the oven and drizzle with lemon juice.
- Finish: Mash the feta with some warm potatoes for a creamy texture, or leave whole for a chunkier bite. Sprinkle with parsley and red pepper flakes. Serve warm.
Notes
- For extra crispiness, broil for the last 2–3 minutes.
- You can add cherry tomatoes or red onions to roast with the potatoes.
- This dish works well as a side or a vegetarian main.
Nutrition
- Serving Size: 1 portion
- Calories: 270
- Sugar: 2g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
