Roasted Potatoes with Baked Feta and Garlic

Save this recipe on:

Golden, crisp-on-the-outside, tender-on-the-inside potatoes meet creamy, tangy feta cheese in this incredibly satisfying and rustic dish. Roasted Potatoes with Baked Feta and Garlic is a celebration of comfort food with Mediterranean flair. Each bite bursts with earthy goodness from the potatoes, balanced by the mellow sweetness of roasted garlic and the irresistible saltiness of melty feta. Fresh herbs like thyme or oregano take the aroma to a whole new level, making this an oven-baked masterpiece perfect for sharing.

Whether you’re looking for a cozy side dish, a vegetarian main course, or a beautiful addition to your next dinner spread, this dish delivers. It’s the kind of recipe that fills your kitchen with mouthwatering scents and leaves everyone asking for seconds. The best part? It’s simple to prepare and uses humble ingredients you probably already have at home. Let’s dive in.

---

Ingredients for Roasted Potatoes with Baked Feta and Garlic

• 1.5 lbs baby potatoes, halved
• 200g (about 7 oz) feta cheese, cubed
• 4–5 garlic cloves, peeled and lightly crushed
• 2–3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and freshly cracked black pepper, to taste
• A few sprigs of fresh thyme or rosemary (optional but recommended)
• Zest of 1 lemon (optional, for freshness)

---

Step 1: Prep the Potatoes

Start by preheating your oven to 400°F (200°C). Wash the baby potatoes thoroughly and cut them in half. If they’re on the larger side, quarter them so they roast evenly. Pat them dry with a clean towel—this helps them get crispy in the oven.

Step 2: Season and Toss

In a large mixing bowl, combine the halved potatoes, olive oil, garlic cloves, dried oregano, salt, black pepper, and red pepper flakes if you’re using them. Toss everything well to ensure the potatoes are fully coated with the oil and seasoning.

Step 3: Arrange in the Baking Dish

Transfer the seasoned potatoes into a baking dish or roasting tray, spreading them out in an even layer. Make sure the cut sides are facing down for optimal crisping. Add the crushed garlic cloves and a few sprigs of fresh thyme or rosemary around the tray for extra fragrance.

Step 4: Bake the Potatoes

Roast the potatoes in the preheated oven for about 25–30 minutes or until they’re golden brown and fork-tender. You should start to smell the delicious garlic and herbs wafting through your kitchen!

Step 5: Add the Feta

Remove the tray from the oven and gently nestle the cubed feta cheese among the roasted potatoes. Don’t overcrowd; space the cheese evenly so it can melt and brown slightly without fully collapsing.

Step 6: Bake Again

Place the tray back in the oven for another 10–12 minutes, just until the feta is slightly golden on the edges and soft in the middle. You can broil for an additional 2 minutes if you’d like a bit of char on the cheese.

Step 7: Serve

Remove from the oven, and if you’re using lemon zest, sprinkle it over the top while everything is still warm. Serve immediately as a side dish, or pair it with a light salad or grilled protein for a more complete meal.

---

Storage Instructions

Roasted Potatoes with Baked Feta and Garlic store surprisingly well, making them ideal for leftovers or meal prep. Allow any leftovers to cool completely before transferring them to an airtight container.

• Refrigerator: Store in the fridge for up to 4 days. Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes to regain that crisp texture. Avoid microwaving if possible, as it may make the potatoes soggy.
• Freezer: Not recommended. Freezing will change the texture of both the potatoes and the feta, making them grainy and less enjoyable when reheated.

---

Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: ~270 kcal
• Protein: 7g
• Carbohydrates: 26g
• Fat: 16g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 1g
• Sodium: 480mg

Note: Values are approximate and can vary depending on exact ingredients and portion sizes.

---

Frequently Asked Questions

What type of potatoes work best?

Baby potatoes or Yukon golds are perfect due to their buttery texture and ability to crisp up well. You can also use red potatoes or fingerlings.

Can I use another cheese besides feta?

Yes, though feta is unique in flavor and texture. Halloumi, goat cheese, or even cubed mozzarella can work in a pinch—just keep in mind they melt differently.

How do I prevent the feta from drying out?

Add the feta during the last 10–12 minutes of baking. Overbaking can cause it to lose its creamy interior.

Can I make this vegan?

Absolutely! Swap the feta with plant-based feta or leave it out entirely. The seasoned, roasted potatoes and garlic alone are delicious.

What herbs pair best with this dish?

Thyme and rosemary are classics, but oregano, basil, or dill also complement the Mediterranean vibe.

How do I make it spicier?

Add more red pepper flakes, or drizzle with a bit of chili oil before serving.

Is this dish gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Can I prepare it ahead of time?

You can roast the potatoes a few hours in advance and reheat them just before serving. Add the feta only when reheating to preserve its texture.

---

Print

Save this recipe on: