Description
A delicious and easy Savory Baked Feta Potatoes recipe that combines crispy roasted baby potatoes with creamy, tangy baked feta cheese. Perfect as a comforting side dish or flavorful appetizer, enhanced with garlic, oregano, and optional fresh herbs and lemon for brightness.
Ingredients
Scale
For the Potatoes:
- 1.5 lbs (680g) baby potatoes, halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 garlic cloves, minced (divided)
- 1 teaspoon dried oregano
For the Feta:
- 1 block (7 oz / 200g) feta cheese
- Optional: juice of ½ lemon or lemon zest
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and baking the feta.
- Prepare Potatoes: In a bowl, toss the halved baby potatoes with olive oil, half of the minced garlic, salt, and black pepper until evenly coated. Spread the potatoes out in a single layer in a baking dish.
- Roast Potatoes: Place the baking dish in the oven and roast the potatoes for 25–30 minutes, or until they are golden and fork-tender.
- Add Feta Cheese: Remove the dish from the oven. Nestle the block of feta cheese into the center of the roasted potatoes.
- Season and Bake More: Sprinkle the remaining minced garlic and dried oregano evenly over the potatoes and feta. Return the dish to the oven and bake for an additional 10–12 minutes, or until the feta is soft and slightly golden on top.
- Mix and Coat: Carefully break up the warm feta with a spoon or spatula and gently stir it with the potatoes, allowing the creamy cheese to coat them evenly.
- Add Final Touches: Drizzle with lemon juice or sprinkle lemon zest if using, and garnish with chopped fresh parsley or dill to add freshness and color.
- Serve: Serve the baked feta potatoes warm as a flavorful side dish or an appetizer.
Notes
- You can substitute baby potatoes with fingerling or small Yukon gold potatoes if preferred.
- Adjust garlic quantity to taste for more or less pungency.
- For a spicier kick, add a pinch of red pepper flakes before the final bake.
- If you want a vegan option, substitute feta with a plant-based cheese alternative.
- Leftovers keep well refrigerated for up to 2 days and can be reheated in the oven.
