Baked Feta Potatoes (Printable)
Golden roasted baby potatoes topped with creamy feta, garlic, olive oil and herbs for an easy Mediterranean side.
# What You’ll Need:
→ Potatoes
01 - 2 pounds baby potatoes, halved or quartered
→ Cheese & Dairy
02 - 7 ounces feta cheese, crumbled
03 - 2 tablespoons olive oil
→ Vegetables & Aromatics
04 - 3 cloves garlic, minced
05 - 1 red onion, thinly sliced
→ Herbs & Spices
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt
10 - Zest of 1/2 lemon (optional)
→ Garnish
11 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Combine halved potatoes and sliced red onion in a large mixing bowl. Drizzle with olive oil, add minced garlic, oregano, thyme, salt, and black pepper. Toss thoroughly to ensure even coating.
03 - Spread the potato mixture evenly in a single layer on a baking dish or rimmed tray.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until potatoes are just tender and lightly golden.
05 - Remove dish from the oven. Scatter crumbled feta evenly over the potatoes. Return to oven and bake for 10 to 12 minutes, or until the feta is soft and beginning to color.
06 - For additional browning, place under a hot broiler for 1 to 2 minutes if desired.
07 - Remove from oven, garnish with lemon zest and chopped fresh parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The feta turns irresistibly creamy, making every bite of potato feel like a tiny celebration.
- It’s effortless enough for weeknights but so satisfying that everyone asks for seconds.
02 -
- Adding extra salt can be tempting, but once the feta bakes in, you may regret it—taste before garnishing.
- Switching from pre-crumbled feta to block feta made the dish way creamier than I ever expected.
03 -
- A single layer on the tray makes all the difference for those irresistible crispy edges.
- Block feta, crumbled by hand, gives the best pockets of creamy cheese.