Baked Feta Roasted Potatoes: Prepare to be amazed by this incredibly simple yet utterly delicious dish that will redefine your potato game! Imagine perfectly crispy, golden-brown roasted potatoes mingling with creamy, tangy baked feta. The combination is truly heavenly, and trust me, once you try it, you’ll be making it again and again.
While roasted potatoes have been a staple in kitchens worldwide for centuries, the addition of baked feta elevates this humble side dish to something truly special. Feta cheese, with its origins tracing back to ancient Greece, adds a salty, briny counterpoint to the earthy sweetness of the potatoes. It’s a culinary marriage made in heaven!
People adore this Baked Feta Roasted Potatoes recipe for so many reasons. The contrasting textures the crispy potato skins against the soft, melted feta are simply irresistible. The flavor profile is equally captivating, offering a delightful balance of savory, salty, and tangy notes. Plus, it’s incredibly easy to prepare, making it perfect for busy weeknights or elegant enough for a weekend gathering. This dish is proof that you don’t need complicated ingredients or techniques to create something truly extraordinary. So, let’s get started and unlock the secrets to perfect Baked Feta Roasted Potatoes!
Ingredients:
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 4 oz block of feta cheese
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional garnishes: extra oregano, parsley, lemon wedges
Preparing the Potatoes:
- Preheat your oven to 400°F (200°C). This ensures the potatoes will roast evenly and develop a nice crispy exterior.
- Prepare the potatoes. Wash the Yukon Gold potatoes thoroughly. Since we’re using small potatoes, halving them is usually sufficient. If you have larger potatoes, quarter them to ensure they cook through at the same rate. Aim for roughly equal-sized pieces.
- Season the potatoes. In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil, salt, and pepper. Don’t be shy with the seasoning! The potatoes need a good coating to bring out their flavor.
- Roast the potatoes. Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they’re not overcrowded, as this will steam them instead of roasting them. Roast for 20-25 minutes, or until the potatoes are tender and slightly golden brown. I like to flip them halfway through to ensure even browning on all sides.
Preparing the Feta Mixture:
- Prepare the feta. While the potatoes are roasting, prepare the feta mixture. In a medium bowl, crumble the 4 oz block of feta cheese. I prefer using a good quality block of feta for the best flavor and texture.
- Add the aromatics. To the crumbled feta, add the minced garlic, lemon zest, chopped oregano, chopped parsley, and red pepper flakes (if using). The garlic adds a pungent kick, the lemon zest brightens the flavors, the oregano and parsley provide herbaceous notes, and the red pepper flakes add a touch of heat.
- Incorporate the lemon juice and olive oil. Pour in the lemon juice and the remaining 2 tablespoons of olive oil. Gently mix everything together until well combined. The lemon juice will help to soften the feta slightly and create a creamy texture. The olive oil will bind all the ingredients together and add richness.
Combining and Baking:
- Add feta mixture to potatoes. Once the potatoes are roasted and slightly golden brown, remove the baking sheet from the oven. Carefully spoon the feta mixture over the roasted potatoes, distributing it evenly. Try to get some feta on each potato piece.
- Bake again. Return the baking sheet to the oven and bake for another 8-10 minutes, or until the feta is melted and slightly golden brown. Keep a close eye on it to prevent the feta from burning. You want it to be bubbly and slightly caramelized.
- Broil (optional). For an extra touch of browning, you can broil the potatoes for the last 1-2 minutes. Watch them very carefully, as they can burn quickly under the broiler. The goal is to get a nice golden-brown crust on the feta.
Serving:
- Remove from oven. Once the feta is melted and bubbly, and the potatoes are cooked through, remove the baking sheet from the oven. Let the potatoes cool slightly for a few minutes before serving. This will allow the flavors to meld together and prevent you from burning your mouth.
- Garnish (optional). Garnish with extra fresh oregano and parsley, if desired. A squeeze of fresh lemon juice can also brighten the flavors. I also like to serve it with lemon wedges on the side for those who want an extra burst of citrus.
- Serve immediately. Serve the baked feta roasted potatoes immediately while they’re still warm and the feta is melted and gooey. They’re delicious as a side dish or even as a light meal.
Tips and Variations:
- Potato Variety: While Yukon Gold potatoes are my favorite for this recipe, you can also use other types of potatoes, such as red potatoes or fingerling potatoes. Just adjust the cooking time accordingly.
- Feta Cheese: Use a good quality block of feta cheese for the best flavor and texture. Pre-crumbled feta often contains cellulose, which can prevent it from melting properly.
- Herbs: Feel free to experiment with different herbs. Thyme, rosemary, or dill would also be delicious in this recipe.
- Vegetables: You can add other vegetables to the baking sheet along with the potatoes. Cherry tomatoes, bell peppers, or onions would all be great additions.
- Spicy Kick: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the feta mixture.
- Make it a Meal: To make this a more substantial meal, you can add grilled chicken, shrimp, or sausage to the baking sheet along with the potatoes and feta.
- Vegan Option: For a vegan version, use a plant-based feta alternative. There are several good options available on the market.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why This Recipe Works:
This recipe is a winner because it’s simple, flavorful, and satisfying. The combination of creamy feta, crispy potatoes, and fresh herbs is simply irresistible. The lemon juice and zest add a bright, zesty flavor that complements the richness of the feta. And the red pepper flakes (if using) provide a subtle kick that keeps you coming back for more.
The key to success with this recipe is to use good quality ingredients and to not overcrowd the baking sheet. Overcrowding the baking sheet will steam the potatoes instead of roasting them, resulting in soggy potatoes. Also, be sure to keep a close eye on the feta while it’s baking, as it can burn quickly.
I’ve made this recipe countless times, and it’s always a hit. It’s perfect for a weeknight dinner, a weekend brunch, or a potluck gathering. It’s also a great way to use up leftover potatoes or feta cheese.
So, give this recipe a try and let me know what you think! I’m confident that you’ll love it as much as I do.
Nutritional Information (Approximate):
Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400 per serving
- Fat: 20-25g
- Saturated Fat: 10-15g
- Cholesterol: 50-70mg
- Sodium: 500-700mg
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Sugar: 3-5g
- Protein: 10-15g
This recipe is a good source of potassium, vitamin C, and calcium. It’s also relatively low in sugar and high in fiber.
Serving Suggestions:
These baked feta roasted potatoes are delicious on their own, but they also pair well with a variety of other dishes. Here are a few serving suggestions:
- Serve as a side dish with grilled chicken, fish, or steak.
- Add to a salad for a hearty and flavorful meal.
- Serve as a topping for bruschetta or crostini.
- Use as a filling for tacos or quesadillas.
- Serve with a dollop of Greek yogurt or sour cream.
No matter how you choose to serve them, these baked feta roasted potatoes are sure to be a crowd-pleaser.
Troubleshooting:
Sometimes things don’t go exactly as planned in the kitchen. Here are a few common problems and how to fix them:
- Potatoes are not cooking evenly: Make sure the potatoes are cut into roughly equal-sized pieces. If they’re not, some pieces will cook faster than others. Also, make sure the potatoes are spread in a single layer on the baking sheet. Overcrowding the baking sheet will steam the potatoes instead of roasting them.
- Feta is burning: Keep a close eye on the feta while it’s baking. If it starts to burn, lower the oven temperature or move the baking sheet to a lower rack. You can also tent the baking sheet with foil to prevent the feta from
Conclusion:
This Baked Feta Roasted Potatoes recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular rotation. Why? Because it delivers an explosion of flavor with minimal effort. The creamy, tangy feta perfectly complements the crispy, golden-brown potatoes, creating a symphony of textures and tastes that will leave you craving more. It’s the kind of dish that elevates a simple weeknight dinner into something special, and it’s impressive enough to serve at a gathering.
But beyond the incredible taste, this recipe is also incredibly versatile. Think of it as a blank canvas for your culinary creativity! Looking for serving suggestions? These roasted potatoes are fantastic as a side dish alongside grilled chicken, steak, or fish. They also make a wonderful vegetarian main course when paired with a vibrant salad or some steamed vegetables. For a heartier meal, consider adding some crumbled sausage or bacon to the roasting pan during the last 15 minutes of cooking.
And speaking of variations, the possibilities are endless! Want to kick up the heat? Add a pinch of red pepper flakes to the olive oil before tossing the potatoes. Craving a more Mediterranean flavor profile? Incorporate some chopped Kalamata olives, sun-dried tomatoes, and fresh oregano. For a cheesy twist, sprinkle some grated Parmesan cheese over the potatoes during the last few minutes of baking. You could even experiment with different types of potatoes Yukon Golds, red potatoes, or even sweet potatoes would all work beautifully.
Another fantastic variation is to add other vegetables to the roasting pan. Bell peppers, onions, zucchini, and cherry tomatoes all roast beautifully alongside the potatoes and feta, creating a colorful and flavorful medley. Just be sure to adjust the cooking time accordingly, depending on the vegetables you choose.
I’ve personally made this recipe countless times, and each time I tweak it slightly to suit my mood and the ingredients I have on hand. It’s a testament to the recipe’s adaptability and its ability to consistently deliver delicious results.
So, what are you waiting for? I urge you to give this Baked Feta Roasted Potatoes recipe a try. I’m confident that you’ll be just as impressed as I am. It’s a simple, satisfying, and utterly delicious dish that’s perfect for any occasion.
Once you’ve had a chance to make it, I’d absolutely love to hear about your experience! Did you stick to the original recipe, or did you try any variations? What did you serve it with? What did your family and friends think? Share your thoughts and photos in the comments below I can’t wait to see what you create! Your feedback is invaluable and helps me continue to improve and share recipes that you’ll love. Happy cooking!
Baked Feta Roasted Potatoes: A Delicious & Easy Recipe
Crispy roasted Yukon Gold potatoes tossed with a flavorful feta mixture of garlic, lemon, oregano, and parsley, then baked to golden perfection.
Ingredients
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 4 oz block of feta cheese
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional garnishes: extra oregano, parsley, lemon wedges
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Wash and halve (or quarter) the potatoes.
- Season Potatoes: Toss potatoes with 2 tablespoons of olive oil, salt, and pepper in a large bowl.
- Roast Potatoes: Spread potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly golden brown.
- Prepare Feta Mixture: While potatoes roast, crumble feta cheese in a medium bowl.
- Add Aromatics: Add minced garlic, lemon zest, chopped oregano, chopped parsley, and red pepper flakes (if using) to the feta.
- Incorporate Lemon Juice and Olive Oil: Pour in lemon juice and remaining 2 tablespoons of olive oil. Mix gently until well combined.
- Add Feta Mixture to Potatoes: Remove potatoes from oven and spoon feta mixture evenly over them.
- Bake Again: Return to oven and bake for 8-10 minutes, until feta is melted and slightly golden brown.
- Broil (Optional): Broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
- Remove from Oven: Let cool slightly before serving.
- Garnish (Optional): Garnish with extra oregano, parsley, and lemon wedges.
- Serve: Serve immediately while warm.
Notes
- Potato Variety: Red potatoes or fingerling potatoes can be substituted, adjusting cooking time as needed.
- Feta Cheese: Use a good quality block of feta for best flavor and texture.
- Herbs: Experiment with thyme, rosemary, or dill.
- Vegetables: Add cherry tomatoes, bell peppers, or onions to the baking sheet.
- Spicy Kick: Add more red pepper flakes or cayenne pepper.
- Make it a Meal: Add grilled chicken, shrimp, or sausage.
- Vegan Option: Use a plant-based feta alternative.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Don’t Overcrowd: Ensure potatoes are in a single layer on the baking sheet for proper roasting.
- Watch the Feta: Keep a close eye on the feta while baking to prevent burning.