Roasted Potatoes with Baked Feta and Garlic Recipe
If you’re looking for one of those effortlessly impressive yet cozy side dishes that’ll steal the spotlight, Roasted Potatoes with Baked Feta and Garlic is here to make dinnertime shine. Imagine tender, golden-brown baby potatoes mingled with velvety baked feta, all lightly coated in garlicky olive oil and finished with a fresh lemon zing—the textures and flavors balance each other so beautifully, it’s no wonder this Mediterranean-inspired plate wins hearts every single time. It’s the kind of dish you’ll want to serve at a family Sunday roast or when friends pop by unexpectedly, and I promise, you’ll be getting recipe requests before everyone’s even cleared their plates!
Ingredients You’ll Need
You can count the number of ingredients for Roasted Potatoes with Baked Feta and Garlic on two hands, but don’t underestimate this bunch—each one brings a unique flair to the party. From caramelized edges on the potatoes to the tangy creaminess of feta, there isn’t a single ingredient here that isn’t working overtime for your taste buds.
- Baby Potatoes (1 1/2 pounds, halved): These little gems roast up with perfectly crisp outsides and pillowy tenderness inside—they’re the ultimate base for the feta and herbs.
- Olive Oil (2 tablespoons): Adds lusciousness, helps everything roast evenly, and infuses every bite with Mediterranean warmth.
- Salt (1/2 teaspoon): Don’t skimp—a good pinch is essential for drawing out all the natural flavors.
- Black Pepper (1/2 teaspoon): Offers gentle heat that plays up the earthiness of the potatoes and the zest of the feta.
- Dried Oregano (1 teaspoon): Classic Greek flavor that gives everything a herby, aromatic lift.
- Garlic Cloves (6, peeled and smashed): The real flavor hero! Roasting tames garlic into something sweet and mellow, spreading magic throughout the dish.
- Feta Cheese, block (6 ounces): The star topping—using a block, not crumbles, ensures it bakes up soft and spreads beautifully into the warm potatoes.
- Fresh Lemon Juice (1 tablespoon): Just a bit at the end brightens the flavors and wakes up the whole pan.
- Fresh Parsley (2 tablespoons, chopped, optional): Sprinkled on top for a pop of green and fresh, herby finish.
How to Make Roasted Potatoes with Baked Feta and Garlic
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). This hot oven is crucial for giving your baby potatoes those irresistibly crispy, golden exteriors. While the oven heats, grab a sturdy baking sheet—it’s the best way to spread everything out and ensure even roasting.
Step 2: Season and Arrange the Potatoes
Place those halved baby potatoes right on the baking sheet, then drizzle with olive oil and give them a generous sprinkle of salt, black pepper, and dried oregano. Toss in the smashed garlic cloves—don’t be shy, these transform into little roasted flavor bombs. Give everything a good toss so every potato is evenly coated, then spread them out so they roast instead of steam.
Step 3: Roast the Potatoes and Garlic
Slide the baking sheet into the hot oven and roast for 25 minutes. Your kitchen will fill with the most inviting aroma—this is garlic and oregano working their magic as the potatoes start to caramelize and soften.
Step 4: Add the Feta Block
After 25 minutes, take the baking sheet out and nestle the block of feta right into the center, among the semi-roasted potatoes. This next round in the oven lets the feta soften and begin to brown, while the potatoes reach golden perfection.
Step 5: Continue Baking until Golden
Return the sheet to the oven and bake for another 15 to 20 minutes. The potatoes should now be utterly fork-tender and beautifully crispy, while the baked feta turns creamy, lightly golden, and so tempting you might want to dive right in.
Step 6: Finish and Serve
Take the pan out and, while everything’s piping hot, gently swirl the softened feta into the potatoes and golden garlic. This coats the potatoes in a luscious, garlicky, tangy sauce. Finish with a refreshing drizzle of lemon juice and a scattering of chopped parsley for color and freshness. Now, serve your Roasted Potatoes with Baked Feta and Garlic while everything is melty and warm—you’ve just made comfort food, Mediterranean style.
How to Serve Roasted Potatoes with Baked Feta and Garlic
Garnishes
The finishing touches can turn this side into a true showstopper. I love a sprinkling of fresh parsley for brightness, but you can also try a few crumbles of extra feta, a light dusting of fresh cracked black pepper, or even a handful of toasted pine nuts for a luxurious crunch.
Side Dishes
Roasted Potatoes with Baked Feta and Garlic makes the perfect partner for roasted chicken, simple grilled fish, or a platter of Mediterranean-inspired grilled veggies. If you’re hosting vegetarians, pile the potatoes high next to a crisp Greek salad or a lemony plate of steamed greens for a well-balanced, flavorful meal.
Creative Ways to Present
This dish is already eye-catching, but you can take it to the next level by serving it family-style in a rustic baking dish, garnished right at the table. Try threading a few roasted potatoes and feta chunks onto skewers for an appetizer spin. Or, use leftovers as a topping for warm, crusty bread—trust me, nobody will turn down Roasted Potatoes with Baked Feta and Garlic bruschetta.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Potatoes with Baked Feta and Garlic keep surprisingly well. Store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so your next-day lunch will be just as satisfying—if not better!
Freezing
While potatoes and feta can be frozen, the texture will change notably, especially with the feta. If you do freeze, place cooled leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating for best results.
Reheating
For that fresh-from-the-oven texture, reheat leftovers in a 350°F oven on a baking sheet for about 15 minutes. This crisps up the edges and keeps everything from getting soggy. For convenience, the microwave works, too, though you’ll lose a little of that signature crispiness.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into similar-sized chunks so they roast evenly. Yukon Gold or red potatoes both make a fantastic substitute in this recipe, giving you the same creamy texture and crispy edges.
Can I make Roasted Potatoes with Baked Feta and Garlic vegan?
Yes, and it’s surprisingly delicious! Simply swap in your favorite plant-based feta for the dairy version. The method stays exactly the same, and you’ll still get all the tangy, creamy goodness you crave.
Can I add more vegetables to this dish?
Definitely! Cherry tomatoes, thinly sliced red onions, or bell peppers tossed onto the baking sheet with the potatoes will add extra color and flavor. Just make sure the extra veggies can handle about 40 minutes in the oven so everything cooks together nicely.
What type Side Dish
Go for a good-quality block of feta rather than pre-crumbled. The block holds its shape and melts into a creamy, luxurious sauce when baked, while crumbled feta tends to dry out and won’t give you the same texture for Roasted Potatoes with Baked Feta and Garlic.
How do I prevent the potatoes from sticking to the pan?
Make sure to use enough olive oil and spread the potatoes out in a single layer on the baking sheet. If your pan tends to stick, lining it with parchment paper is a foolproof trick for easy removal and cleanup.
Final Thoughts
I have a feeling that once you try Roasted Potatoes with Baked Feta and Garlic, it’ll become one of those recipes you’re proud to pull out for both busy weeknights and special gatherings. It’s delicious, beautiful, and just unique enough to keep everyone talking—so go on, gather your ingredients, and treat yourself and your loved ones to this irresistible Mediterranean-inspired side!
Print
Roasted Potatoes with Baked Feta and Garlic Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful and flavorful dish featuring roasted baby potatoes, baked feta, and garlic, all infused with Mediterranean herbs and spices. This vegetarian side dish is perfect for a cozy dinner or a special gathering.
Ingredients
Baby Potatoes:
1 1/2 pounds baby potatoes, halved
Olive Oil Mixture:
2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 6 cloves garlic (peeled and smashed)
Additional Ingredients:
6 ounces block feta cheese, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare Potatoes: Toss halved baby potatoes with olive oil, salt, pepper, oregano, and garlic. Roast for 25 minutes.
- Add Feta: Place the block of feta among the potatoes and roast for an additional 15–20 minutes.
- Finish and Serve: Mix the warm feta with the potatoes, add lemon juice, parsley, and serve.
Notes
- This dish pairs well with roasted chicken or grilled vegetables.
- For extra flavor, consider adding cherry tomatoes or red pepper flakes before roasting.
- For a dairy-free version, use vegan feta cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
