Why You’ll Love Baked Feta Potatoes Recipe

It transforms everyday potatoes into something special with minimal effort.
You get a beautiful contrast between crisp potato edges and creamy, melty feta.
The roasted garlic and lemon add brightness, while a touch of honey gives balance.
It works as a side for grilled mains or even as a vegetarian centerpiece with a salad.
Leftovers are just as good cold or reheated — great for make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (large baking potatoes)
block of feta
olive oil
dried thyme
dried oregano
salt
black pepper
red chilli flakes
head of garlic (top cut off)
lemon, halved
honey
fresh basil

Directions

Preheat your oven to 200 °C (about 390 °F).
Wash your potatoes, cutting out any bad spots, and cube them. (You may peel them if you prefer, though leaving the skin adds texture.)
Place the potato cubes in a saucepan, cover with water, and bring to the boil. Par-boil them for 6–8 minutes (not more than 10). Drain, then let them steam‑dry for 2–3 minutes so excess moisture evaporates.
Transfer the potatoes into a baking dish. Add thyme, oregano, salt, pepper, and the olive oil. Stir to coat evenly.
Drizzle a little olive oil over the cut head of garlic, then wrap it in foil and nestle it into the baking dish.
Roast the potatoes and garlic for 30–40 minutes, or until the potatoes are golden, crispy, and nearly cooked through.
Remove the dish from the oven. Take out the garlic. Place the block of feta in the center of the tray (you can dip one side in the seasonings, then flip it). Squeeze half a lemon over the feta/potatoes.
Return the dish to the oven and bake for another 15 minutes.
When the garlic has cooled enough to handle, squeeze the cloves from their skins and mash them.
Gently stir the mashed garlic and the juice from the remaining half of the lemon into the potatoes, along with fresh basil. Use the back of a spoon to break up the baked feta and mix it with the potatoes.
Drizzle honey over the top, sprinkle on red chilli flakes, add more basil if desired, then serve.

Servings and timing

Yields: 4 servings
Total time: 55 minutes
Cook time: about 55 minutes (this includes par‑boiling, roasting, and finishing)
Prep time (not counted in “cook”): a few minutes for washing, cubing, peeling garlic, etc.

Variations

Instead of baking the feta together, you can roast the potatoes fully and then crumbled feta over them at the end.
Add cherry tomatoes or sun‑dried tomatoes into the baking dish for extra color and flavor.
Boost it toward a main course by stirring in kalamata olives, red onion, or crispy chickpeas (you can air-fry chickpeas ahead of time).
Swap in a plant-based “feta” for a vegan version.
Try sweet potatoes in place of regular potatoes, though the texture and cooking time may vary.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm gently in an oven or microwave until heated through (cover to avoid drying).
You can also enjoy these potatoes cold (they make a tasty twist on a potato salad).

FAQs

What should I do if my potatoes haven’t cooked in the allotted time?

If the potatoes are still firm after the specified baking time, carefully remove the feta, garlic, and lemon, and return the potatoes alone to the oven for additional roasting. Overcooking the feta may cause it to become spongy, so it’s best to delay adding the feta until the potatoes are almost done.

Can I use a different cheese instead of feta?

Yes — good alternatives include soft goat cheese, Boursin, or any other block soft cheese that melts easily. The flavor will change, but it can still be delicious.

How can I make this recipe vegan?

Use a vegan block “feta” or another plant‑based cheese that can be baked. Make sure all other ingredients (like honey) are substituted — for example, use maple syrup or agave instead of honey.

Could I use sweet potatoes instead of white potatoes?

Yes, you may try swapping to sweet potatoes, but note that cooking times and texture may differ. You’ll want to monitor for doneness as sweet potatoes tend to soften faster.

Do I have to use a full head of garlic?

No — using a full head gives a robust roasted garlic flavor, but you can use fewer cloves if you want a milder taste. Just adjust based on your preference.

What if I don’t have fresh basil?

You can substitute fresh parsley or cilantro, or omit the herb altogether. The dish will still be flavorful, though basil adds a bright, aromatic touch.

Can I prepare parts of this recipe ahead of time?

Yes — you can cube and par‑boil the potatoes in advance, then refrigerate until baking. Just bring them back toward room temperature before finishing the dish.

Is it better to peel the potatoes or leave the skins on?

Leaving the skins on gives added texture and helps keep more nutrients. But if you prefer a smoother, uniform bite, you can peel them — it comes down to personal preference.

Will the feta become rubbery if baked too long?

Yes — overbaking the feta can result in a spongy or rubbery texture. That’s why this recipe separates the roasting of potatoes first, then adds the feta closer to the end.

How spicy will it be with the red chilli flakes?

The red chilli flakes add a gentle heat — not overwhelming. You can reduce or omit them entirely if you prefer a milder version.

Conclusion

This baked feta potato recipe turns simple ingredients into a standout side or even a light vegetarian main. Crispy potatoes, creamy feta, bright lemon, mellow roasted garlic, and fresh basil come together in harmony. It’s versatile, make‑ahead friendly, and sure to impress whether for weeknight meals or entertaining.