Name: Roasted Potatoes with Baked Feta and Garlic Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs baby potatoes (halved); 7 oz block feta cheese; 3 tablespoons olive oil; 4 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons chopped fresh parsley (for garnish); lemon wedges for serving (optional)

Jump to Recipe·Print Recipe

If you’re searching for a true crowd-pleaser that’s equal parts hearty, tangy, and utterly irresistible, look no further than Roasted Potatoes with Baked Feta and Garlic. This Mediterranean-inspired dish combines crispy, golden potatoes with creamy, oven-blistered feta and a fragrant kick of garlic, all tossed together for a side you’ll want to devour straight from the pan. It’s the perfect recipe to elevate any meal, whether you’re hosting friends, spicing up a weeknight dinner, or simply craving something comforting with a modern twist.

Roasted Potatoes with Baked Feta and Garlic Recipe - Recipe Image

Ingredients You’ll Need

Sometimes, the most memorable dishes are born from just a handful of smartly chosen ingredients. Each element in your Roasted Potatoes with Baked Feta and Garlic brings something crucial—be it texture, flavor, or that all-important finishing touch of color. Let’s dive into why each ingredient truly matters:

Baby potatoes: Their creamy centers and crisp-able skins make these the ideal base, roasting up beautifully while staying tender inside.
Feta cheese (block): Choose a full block for the best creamy texture and a dramatic centerpiece that softens and browns deliciously in the oven.
Olive oil: Adds richness, helps everything crisp up, and supports all the Mediterranean flavors.
Garlic (minced): Brings bold, aromatic depth that caramelizes and perfumes the whole tray.
Dried oregano: Offers an earthy, herbal note that ties the potatoes, feta, and garlic together perfectly.
Dried thyme: Adds subtle woodsiness that complements the potatoes and cheese without overpowering them.
Salt: Essential to highlight the creaminess of the potatoes and amp up the feta’s natural tang.
Black pepper: A finishing touch that gives everything a gentle warmth.
Crushed red pepper flakes (optional): For those craving just a touch of heat and excitement.
Fresh parsley: Sprinkled on top for a fresh, vibrant burst of color and a clean herby finish.
Lemon wedges (optional): A squeeze of lemon wakes up all the flavors, making each bite sing.

How to Make Roasted Potatoes with Baked Feta and Garlic

Step 1: Prep Your Ingredients

Begin by preheating your oven to 400°F. Halve all those lovely baby potatoes so each one has plenty of cut surface to get gorgeously golden and crisp in the oven. Gather and measure out the rest of your ingredients, so you’re ready to toss everything together in no time.

Step 2: Season the Potatoes

In a large mixing bowl, combine the halved potatoes with 2 tablespoons of the olive oil, the minced garlic, dried oregano, thyme, salt, black pepper, and (if you’re up for it) the optional crushed red pepper flakes. Give everything a thorough toss so each potato is blanketed in herbs and oil—you want every bite to be bursting with flavor.

Step 3: Arrange on the Pan and Add Feta

Spread the seasoned potatoes in a single, even layer on a rimmed baking sheet or a large ovenproof dish. Nestle the block of feta right in the center—don’t crumble it! Drizzle the reserved tablespoon of olive oil over the cheese. The feta will bake to something utterly magical and creamy, ready to coat the potatoes with flavor.

Step 4: Roast Until Golden and Softened

Slide the pan into your hot oven and roast for 35 to 40 minutes. Give the potatoes a good flip or toss halfway through, so each side crisps up evenly. By the time they’re done, the potatoes should be deep gold and crunchy on the edges, and the feta block will have softened and slightly browned.

Step 5: Finish and Toss Together

Remove the tray and let it cool for a couple of minutes. Use a spoon or spatula to gently stir the creamy feta through the hot potatoes. The cheese will become a rich, salty coating, clinging to each piece. Don’t worry if it gets a little rustic—that’s half the charm!

Step 6: Garnish and Serve

Sprinkle on the chopped fresh parsley for a pop of color and brightness. Squeeze some lemon over the top for tang, if you like—it truly wakes up all the Mediterranean flavors in your Roasted Potatoes with Baked Feta and Garlic. Serve immediately and enjoy every creamy, herby bite.

How to Serve Roasted Potatoes with Baked Feta and Garlic

Garnishes

For the perfect finishing touch, shower your Roasted Potatoes with Baked Feta and Garlic with plenty of chopped fresh parsley. If you’re feeling fancy, add a few extra lemon wedges or a drizzle of high-quality olive oil just before serving. For a bolder twist, toss on a handful of sliced olives or some extra red pepper flakes for a fun pop of color and heat.

Side Dishes

This dish plays beautifully alongside so many mains! Pair it with grilled chicken, lamb, or fish for a Mediterranean feast, or keep things vegetarian by serving with roasted vegetables and a crisp green salad. A little warm pita or crusty bread is perfect for scooping up all that creamy feta goodness.

Creative Ways to Present

For a casual dinner, serve family-style right from the roasting pan—everyone can scoop up their own cheesy potatoes. Want something more elegant? Try spooning the Roasted Potatoes with Baked Feta and Garlic into a shallow serving bowl, garnished with extra herbs and lemon zest for a pop of fresh aroma. You can even pile them into little appetizer cups for a show-stopping party bite!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Roasted Potatoes with Baked Feta and Garlic, they’ll keep wonderfully in an airtight container in the fridge for up to three days. Make sure the potatoes and cheese are fully cooled before sealing them up to keep them fresh and flavorful.

Freezing

While you can freeze this dish, be aware that the feta’s texture will change—it gets much softer and may lose a bit of its signature crumbly bite. That said, if you don’t mind a creamier finish, simply freeze leftovers in a well-sealed container for up to one month. Thaw overnight in the fridge before reheating.

Reheating

The best way to revive Roasted Potatoes with Baked Feta and Garlic is to reheat them in the oven at 350°F until hot and slightly crisp again (about 10–15 minutes). The microwave works in a pinch, though the potatoes won’t get as crisp, but they’ll still taste wonderful mingled with the creamy feta coat.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut whichever potatoes you have into bite-sized pieces. Russet or Yukon Gold potatoes work well, though you may want to peel them if the skins are thick. The roasting time may need to be adjusted depending on the size of your chunks—just aim for tender centers and crispy edges.

Is it okay to use crumbled feta?

You can use crumbled feta in a pinch, but a whole block will deliver the richest, creamiest results and makes for a stunning presentation. Crumbled feta may melt faster and can brown a bit unevenly, but it’ll still infuse the whole dish with that signature tangy flavor.

What if I don’t have fresh parsley?

If fresh parsley isn’t handy, you can swap in a little fresh dill, basil, or chives, or simply go without. The dish will still sing with all the roasted garlic and feta notes, though the herbs add a really bright finish.

Is Roasted Potatoes with Baked Feta and Garlic gluten-free?

Yes, this recipe is naturally gluten-free as written, making it a fantastic side for those with dietary restrictions (just double-check your feta to confirm there are no unexpected additives).

Can I add vegetables or other mix-ins?

Definitely! Cherry tomatoes, sliced bell peppers, or kalamata olives are all great Mediterranean-inspired additions that’ll add color and extra bursts of flavor to your Roasted Potatoes with Baked Feta and Garlic. Just add them to the pan with the potatoes for a stunning, veggie-packed variation.

Final Thoughts

If you’re looking to add a new favorite to your rotation, Roasted Potatoes with Baked Feta and Garlic promises warmth, comfort, and zesty Mediterranean flair. Grab your sheet pan and a handful of fresh ingredients—your next dinner just got a whole lot more exciting. I can’t wait for you to take that first creamy, garlicky bite!

Roasted Potatoes with Baked Feta and Garlic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

A delightful and flavorful side dish featuring roasted baby potatoes with baked feta and garlic. This Mediterranean-inspired dish is easy to make and perfect for a cozy dinner or entertaining guests.

Ingredients

Scale

Baby Potatoes:

1.5 lbs baby potatoes (halved)

Baked Feta and Garlic:

7 oz block feta cheese
3 tablespoons olive oil
4 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley (for garnish)
lemon wedges for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 400°F.
Toss Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes if using.
Roast: Spread the seasoned potatoes on a baking sheet, nestle the block of feta in the center, and drizzle with remaining olive oil. Roast for 35–40 minutes until golden and crispy.
Finish and Serve: Remove from the oven, stir the softened feta into the potatoes, sprinkle with parsley, and serve with lemon wedges.