If you’re searching for a side dish that’s just as impressive as it is impossibly easy, Baked Feta Potatoes will win you over at first bite. Imagine tender, golden potatoes kissed with olive oil and Mediterranean spices, then crowned with a melt-in-your-mouth layer of creamy feta, all finished with a burst of fresh parsley and a bright squeeze of lemon. This simple recipe is a crowd-pleaser at gatherings and a weeknight hero when you’re craving comfort with zing. Baked Feta Potatoes bring a bit of sunshine to any plate and deliver irresistible flavor in every forkful!
Ingredients You’ll Need
You won’t believe how just a few everyday ingredients transform into something magical with this recipe. Each one plays a special role in the flavor and color of these Baked Feta Potatoes, so let’s give them their moment in the spotlight.
- Baby potatoes (1 ½ pounds, halved): Their creamy texture and petite size make for perfect roasting and bite-sized pleasure.
- Olive oil (3 tablespoons): Adds richness while ensuring a gorgeously crisp exterior on every potato.
- Garlic powder (1 teaspoon): Delivers savory depth without overpowering, marrying beautifully with the feta.
- Dried oregano (½ teaspoon): Lends earthy Mediterranean notes that instantly evoke rustic comfort.
- Salt (½ teaspoon): Heightens all the flavors and helps the potatoes caramelize beautifully in the oven.
- Black pepper (¼ teaspoon): Adds just the right amount of warming bite.
- Crumbled feta cheese (1 cup): Creamy, tangy, and salty, it melts slightly over the hot potatoes for signature flavor.
- Chopped fresh parsley (¼ cup): Brightens the dish, both visually and with its fresh, herbal notes.
- Lemon wedges (optional): A squeeze just before serving amplifies everything and adds irresistible zing.
How to Make Baked Feta Potatoes
Step 1: Prep the Oven and Potatoes
Begin by heating your oven to 400°F (200°C). Halve the baby potatoes so they roast evenly and quickly. This step is the key to getting those irresistible crisp edges and fluffy centers that make Baked Feta Potatoes so wonderful.
Step 2: Season and Toss
Toss the halved potatoes with olive oil, garlic powder, dried oregano, salt, and black pepper in a large bowl. Giving the potatoes a thorough toss ensures that every piece is coated in olive oil and aromatic seasoning, setting the stage for flavor in every bite.
Step 3: Arrange and Bake
Line a baking sheet with parchment paper for easy cleanup, then spread the seasoned potatoes out in a single layer. This helps them crisp up evenly. Bake for 25 to 30 minutes, flipping them once halfway through, so that every side gets that beautiful golden color and perfect tenderness.
Step 4: Add the Feta Magic
Once the potatoes are irresistibly golden and tender, remove the tray from the oven and immediately scatter the crumbled feta over the hot potatoes. This is where the recipe transforms: The heat from the potatoes softens the feta, just enough for melty, tangy bites.
Step 5: Final Bake and Finish
Pop the tray back in the oven for another 5 minutes. This brief stint lets the feta warm and meld with the potatoes for the ultimate flavor fusion. All that’s left is to shower everything with fresh chopped parsley and, if you like, squeeze over a bit of lemon right before serving.
How to Serve Baked Feta Potatoes
Garnishes
A generous sprinkle of fresh parsley is non-negotiable—it brightens and freshens with every bite. For an extra layer of flavor, you can add a dash of crushed red pepper flakes for heat or a quick drizzle of honey for a surprising touch of sweetness. Don’t skip the lemon wedges on the side; a quick squeeze makes the flavors pop!
Side Dishes
Baked Feta Potatoes pair beautifully with all sorts of main courses. Try them alongside roasted chicken, grilled fish, or lamb chops for a Mediterranean feast. They’re also fantastic as part of a vegetarian spread with hummus, grilled vegetables, or a crisp Greek salad.
Creative Ways to Present
Serve Baked Feta Potatoes on a rustic platter lined with fresh herbs or lemon zest curls for a show-stopping side. They also make an amazing base for a DIY potato bar—set out toppings like chopped olives, sun-dried tomatoes, or extra feta so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Let any leftover Baked Feta Potatoes cool completely before transferring to an airtight container. Store them in the refrigerator for up to three days. The flavors actually deepen as they sit, so the leftovers are just as crave-worthy.
Freezing
While it’s best to enjoy Baked Feta Potatoes fresh for optimal texture, you can freeze them if needed. Let the potatoes cool, then store in a freezer-safe bag or container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
For crisp results, spread the potatoes on a baking sheet and reheat in a 375°F oven for 10 to 15 minutes. The feta may brown a little but becomes extra flavorful. If you’re short on time, you can microwave them, but the potatoes will be softer and less crispy.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon gold or red potatoes work well if baby potatoes aren’t available. Just be sure to cut them into bite-sized pieces for even roasting and that signature crispiness.
Is it okay to use pre-crumbled feta?
Yes, pre-crumbled feta is totally convenient and works perfectly in this dish. If you have a block of feta, though, crumbling it yourself often results in creamier melt and even bigger flavor.
How can I make this dish spicier?
For a bit of heat, toss in a pinch of crushed red pepper flakes either with the potatoes before roasting or as a garnish at the end. You can also add a touch of smoked paprika for depth.
What’s the best way to make this vegan?
To prepare vegan Baked Feta Potatoes, try using a plant-based feta substitute. There are several tasty options available in stores, and they melt similarly when baked.
Can I prepare this dish ahead for parties?
Definitely! You can roast the potatoes ahead of time, then add the feta and finish with the second bake just before serving. This keeps everything warm and melty for your guests.
Final Thoughts
Baked Feta Potatoes are the kind of dish that brings joy to the table, whether you’re feeding family, friends, or just treating yourself. With simple steps and big flavor, this recipe promises to become a staple you’ll turn to again and again. Give it a try—you’re going to love how easily it wins over everyone who takes a bite!
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Baked Feta Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Baked Feta Potatoes are a delicious Mediterranean-inspired side dish. Baby potatoes are coated in olive oil and seasonings, then baked until golden and tender. Crumbled feta cheese is sprinkled over the hot potatoes, creating a creamy and flavorful topping. Serve these potatoes warm with a squeeze of lemon for a bright finish.
Ingredients
Potatoes:
- 1 ½ pounds baby potatoes, halved
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Optional: lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Toss halved baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Bake: Bake for 25-30 minutes until golden brown and tender, flipping halfway through.
- Add feta: Sprinkle crumbled feta over hot potatoes and bake for an additional 5 minutes until slightly softened.
- Finish: Remove from the oven, top with parsley, and serve warm with optional lemon wedges.
Notes
- For extra flavor, try adding red pepper flakes or a drizzle of honey.
- Yukon gold or red potatoes can be substituted for baby potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
