Creamy, savory, and bursting with Mediterranean sunshine, Baked Feta Potatoes bring together crispy potatoes and melty feta in one irresistible dish that feels like a hug from the oven. Whether you’re calling it a weeknight hero or a dazzling side for guests, this recipe works its magic with a handful of pantry staples, transforming them into something that tastes much more luxurious than the sum of its parts. The combination of golden, herb-roasted potatoes and warm, tangy feta is comfort food at its freshest, perfect for anyone who loves Mediterranean flavors. If you need a showstopper with minimal effort and maximum flavor, these Baked Feta Potatoes are about to become your new secret weapon.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Baked Feta Potatoes is how a handful of simple ingredients can deliver such big, bold results. Each component adds its own special pop, from texture to aroma to that signature, salty feta umami.
- Baby potatoes (1 1/2 pounds, halved): Their tender skins and creamy centers are ideal for roasting and soaking up flavor.
- Olive oil (3 tablespoons): Essential for crisping up potatoes and lending a rich, fruity undertone.
- Dried oregano (1 teaspoon): Gives a classic herby note that pairs perfectly with feta and potatoes.
- Garlic powder (1/2 teaspoon): Infuses the dish with savory depth and warmth, no peeling required.
- Salt (1/2 teaspoon): Brings out the natural sweetness of potatoes and balances the cheese.
- Black pepper (1/4 teaspoon): Adds just enough bite to wake up the flavors.
- Block of feta cheese (6–8 ounces): Choose good-quality feta for creaminess and a tangy burst; blocks will hold up and melt beautifully.
- Lemon juice (1 tablespoon): A bright splash to tie it all together and cut through the richness.
- Chopped fresh parsley (1/4 cup, optional): For color and a pop of freshness on top.
- Red pepper flakes (optional): Sprinkle for warmth and visual flair, especially if you like a little heat.
How to Make Baked Feta Potatoes
Step 1: Prep the Potatoes and Pan
Start by preheating your oven to 400°F (200°C) so that it’s nice and hot for roasting. In a large bowl, toss the halved baby potatoes with olive oil, oregano, garlic powder, salt, and pepper, making sure every piece is beautifully coated. Spread the potatoes out on a parchment-lined baking sheet in a single layer, cut side down — this is how you get maximum golden, crispy edges. Take your block of feta and nestle it right in the center of the pan, letting it get cozy with all that seasoned potato goodness.
Step 2: Bake to Golden Perfection
Slide the tray into the oven and bake for 30 to 35 minutes. You’re looking for those potatoes to turn deeply golden and fork-tender, while the feta softens and takes on a little color on top. The aroma in your kitchen at this point will be enough to draw a crowd! This step is where everything comes together and those bold Mediterranean flavors mingle.
Step 3: Add Lemon and Toss
When the potatoes are ready, it’s time for the finishing touch. Drizzle the lemon juice over the bubbling feta and hot potatoes. Then, using a spatula or fork, gently mash and stir the feta so it turns wonderfully creamy, coating the potatoes in rich, tangy cheese. Mix until every potato is draped in that luscious, lemony feta sauce.
Step 4: Serve and Garnish
Transfer everything to a serving dish, if you like, or serve straight from the pan for a rustic vibe. Sprinkle with chopped fresh parsley for color and freshness, and add a pinch of red pepper flakes to wake things up. Serve warm and enjoy how the bright, salty feta meets crispy potatoes in every bite.
How to Serve Baked Feta Potatoes
Garnishes
A final flourish of fresh herbs or a dash of chili can really elevate these Baked Feta Potatoes. I love to use chopped fresh parsley for its clean, almost grassy flavor which brightens up the cheesy potatoes. If you want a touch of fire, a light dusting of red pepper flakes works wonders — just enough to tingle without overpowering. Don’t forget that crack of black pepper right at the end!
Side Dishes
Baked Feta Potatoes are stars on their own, but they play beautifully with other Mediterranean-inspired plates. Pair them with a simple Greek salad, juicy grilled chicken, or roasted vegetables for a brightly colored spread. They also make a hearty vegetarian main alongside crusty bread and a crisp, lemony green salad.
Creative Ways to Present
For a special occasion, spoon the creamy potatoes into individual ramekins and top with extra feta and herbs for a dinner-party-worthy starter. You can also scoop them onto crostini for a delicious appetizer, or add roasted cherry tomatoes into the mix for a pop of color and juicy sweetness, putting your own twist on classic Baked Feta Potatoes.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Baked Feta Potatoes to cool completely before transferring them to an airtight container. They’ll keep happily in the refrigerator for up to three days without losing their bold flavors or texture.
Freezing
If you need to freeze them, let the potatoes and feta come to room temperature first. Store in a freezer-safe container for up to one month. The texture of the potatoes might shift a little, but a gentle reheat can bring them back to life. Just avoid adding fresh herbs or garnishes until after thawing and reheating.
Reheating
To reheat, spread the potatoes and feta on a baking tray and warm them in a 350°F (175°C) oven for 10 to 15 minutes, or until hot and creamy again. If you’re in a hurry, the microwave works too, but for the best texture, the oven is your friend. Top with fresh parsley and a squeeze of lemon once they’re steaming hot.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! If baby potatoes aren’t handy, just cut Yukon gold or even russet potatoes into 1-inch pieces. The key is ensuring all pieces are roughly the same size so they cook evenly and get those signature crispy edges.
What kind of feta works best for Baked Feta Potatoes?
A block of Greek-style feta cheese is ideal — it has just the right amount of creaminess and tang. Avoid pre-crumbled feta, as it doesn’t melt or brown quite as nicely as a block.
Is this dish gluten-free?
Yes, as written, Baked Feta Potatoes are naturally gluten-free, making them a great gluten-free side for gatherings or anyone with dietary restrictions.
Can I add other vegetables to this bake?
Definitely! Try tossing in a couple handfuls of cherry tomatoes or thinly sliced red onion before baking for even more Mediterranean flavor. Bell peppers or zucchini would also be delicious additions.
Can I prepare this ahead of time for a party?
You can roast the potatoes and feta ahead, then reheat gently before guests arrive. Wait to add fresh herbs and lemon juice until just before serving for the brightest flavor and most beautiful presentation.
Final Thoughts
Trust me, after one bite of these Baked Feta Potatoes, you’ll find yourself reaching for this recipe whenever you want effortless comfort or a Mediterranean-inspired showstopper. It’s the kind of dish that brings everyone to the table, and the leftovers (if there are any!) are just as delightful. Give Baked Feta Potatoes a try — I can’t wait to hear how much you love them.
Print
Baked Feta Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Baked Feta Potatoes are a delicious Mediterranean-inspired dish featuring tender baby potatoes roasted to golden perfection with a block of creamy feta cheese. A drizzle of lemon juice adds a zesty touch, while fresh parsley and red pepper flakes provide a burst of flavor. This easy one-pan recipe is perfect as a side dish or a light vegetarian main course.
Ingredients
Baby Potatoes:
- 1 1/2 pounds baby potatoes, halved
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 (6–8 ounce) block feta cheese
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Toss Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, oregano, garlic powder, salt, and pepper until well coated.
- Prepare Baking: Spread the potatoes on a parchment-lined baking sheet in a single layer, cut side down. Place the block of feta in the center of the pan.
- Bake: Bake for 30–35 minutes until potatoes are golden and tender, and feta is soft and slightly browned.
- Finish: Drizzle lemon juice over the potatoes and feta. Stir or mash the feta for a creamy texture. Toss everything together until coated.
- Serve: Transfer to a serving dish, top with parsley and red pepper flakes if desired. Serve warm.
Notes
- Yukon gold or fingerling potatoes can be used.
- Add cherry tomatoes for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
