Why You’ll Love Baked Feta Potatoes Recipe

This dish brings together the comfort of roasted potatoes with the creamy tang of feta cheese and a fresh burst of lemon and basil. The roasted garlic melts into the potatoes, elevating every forkful. It’s easy enough for weeknight dinners yet impressive enough for guests. Plus, the one‑pan approach means less fuss and fewer dishes.

Ingredients

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

  • 2 large baking potatoes

  • 1 block (about 200 g) feta cheese

  • 2 tbsp olive oil

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1 tsp black pepper

  • ½ tsp red chilli flakes

  • 1 head of garlic (top sliced off)

  • 1 lemon, halved

  • 1 tbsp honey

  • ¼ cup (about 20 g) fresh basil leaves

Directions

  1. Preheat the oven to 200 °C (≈390 °F).

  2. Wash the potatoes, cube them (you may peel if you prefer, though leaving the skin adds texture). Par‑boil in water for about 6–8 minutes (no more than 10), then drain and allow them to steam‑dry for 2–3 minutes.

  3. In a baking dish, toss the potatoes with the olive oil, thyme, oregano, salt and pepper until evenly coated. Drizzle the garlic head with a little olive oil, wrap it in foil (or place it in the dish with the potatoes), and add to the baking dish.

  4. Roast the potatoes (and garlic) for about 30‑40 minutes until golden and beginning to crisp and nearly cooked through.

  5. Remove the dish from the oven and take out the garlic. Add the feta block to the center of the tray (you may dip one side in seasoning then flip it over). Squeeze over half the lemon juice and add the red chilli flakes. Return to the oven for another 15 minutes.

  6. Once the garlic has cooled, squeeze the cloves from their skins and mash them lightly. Return the mashed garlic to the dish. Add the juice of the other lemon half, fresh basil, and drizzle the honey. Use a wooden spoon (or the back of a spoon) to gently mash the feta into the potatoes and mix the components. Top with extra chopped basil and more red‑chilli flakes, if desired.

  7. Serve warm (or at room temperature) alongside your favorite mains or salads.

Servings and timing

This recipe yields about 4 servings. Total time is approximately 55 minutes (including par‑boiling and roasting).

Variations

  • Sprinkle cherry tomatoes or sun‑dried tomatoes into the dish before roasting for a bright burst of flavor.

  • Add kalamata olives, red onion and crispy chickpeas (cooked in an air fryer for 20 minutes) to turn this from a side dish into a hearty main.

  • Swap the feta for goat cheese, Boursin or a soft cheese if you prefer a milder option.

  • For a vegan version, use a plant‑based cheese block and skip the honey or substitute maple syrup.

  • Try sweet potatoes instead of regular potatoes for a slightly sweeter twist (note: texture and cooking time may vary).

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The dish can be enjoyed hot or cold (making it a great twist on potato salad). To reheat, place in a preheated oven (about 180 °C / 350 °F) for 10‑15 minutes until warmed through and the feta is soft again.

FAQs

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

If the potatoes are still firm after the indicated roasting time, remove the feta, garlic and lemon, then return the potatoes to the oven for additional time. Be cautious: over‑cooking the feta can make it a little rubbery.

Can I use a different cheese instead of feta?

Yes. You can substitute goat cheese, Boursin or a soft cheese block. The texture and flavor will vary slightly, but the dish will still work.

How can I make this recipe vegan?

Use a plant‑based cheese alternative and skip or replace the honey with maple syrup or agave. Ensure all other ingredients align with your vegan diet.

Could I use sweet potatoes instead of regular potatoes?

Yes, you could swap in sweet potatoes. Keep in mind that the texture, sweetness and roasting time may change slightly since sweet potatoes cook differently.

Do I have to peel the potatoes?

No—you may leave the skins on, which adds texture and flavor. If you prefer a smoother finish, you may peel them before cubing.

Can I add more vegetables to bulk it up?

Absolutely. Cherry tomatoes, sun‑dried tomatoes, red onions, or roasted peppers all work well. If adding vegetables, mind the roasting time so everything finishes together.

Is it okay to skip roasting the garlic head?

Yes, you could instead add minced garlic when you add the feta. However, roasting the garlic head adds a rich, mellow flavor that complements the dish beautifully.

What if I don’t have fresh basil?

You may substitute with other fresh herbs such as parsley, mint or even a bit of fresh oregano. While fresh basil adds the classic flavor profile, these alternatives still make an excellent dish.

Can I prepare this ahead of time?

You can par‑boil and cube the potatoes ahead of time and keep them chilled. When ready to cook, toss with seasoning, roast and finish as directed. The finished dish is also great served at room temperature.

Will this recipe work at a different oven temperature?

Yes, if your oven or baking dish demands a slight adjustment, you can experiment. Just aim for potatoes that are golden and crisp, and feta that is soft and melty. Adjust time slightly as needed.

Conclusion

This Baked Feta Potatoes recipe beautifully blends roasted potatoes, creamy feta, garlic, lemon and fresh basil into a flavorful and crowd‑pleasing side dish. With simple ingredients and one pan, it’s both accessible for everyday cooking and special enough for entertaining. Whether you serve it warm alongside grilled meats or enjoy it at room temperature as part of a salad spread, it brings bold, comforting flavors to the table. Try it, enjoy it, and consider making it again with your own personal twist.

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Baked Feta Potatoes

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  • Author: Mia
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

This baked feta potatoes recipe combines creamy roasted potatoes with tangy feta cheese, garlic, lemon, and herbs for a simple yet flavorful side dish or light vegetarian main.

Ingredients

  • 1.5kg baby potatoes, halved
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 200g block of feta cheese
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 200°C (390°F).
  2. Place the halved baby potatoes on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Roast the potatoes in the oven for 40–45 minutes, or until golden and crispy.
  4. In the last 10 minutes of roasting, make a well in the center of the tray and add the feta block. Drizzle the garlic, lemon juice, and oregano over the feta and return to the oven.
  5. Once the feta is warm and slightly golden, remove the tray from the oven and gently mix the feta through the potatoes.
  6. Garnish with chopped parsley before serving.

Notes

  • Use waxy potatoes for best texture after roasting.
  • Add chili flakes for a bit of heat.
  • This dish can also be served cold as a potato salad-style side.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 30mg

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