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
Scale
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
