🧀🥔 Baked Feta Potatoes
📜 Description:
This Mediterranean-inspired baked dish brings together golden baby potatoes, creamy roasted feta, and juicy cherry tomatoes, all tied together with fragrant garlic, oregano, and a splash of lemon. As the feta bakes, it turns soft and slightly caramelized, making a flavor-packed sauce that perfectly coats the roasted potatoes. It’s hearty, rustic, and incredibly simple to make—great as a side dish or a standalone vegetarian meal.
🧾 Ingredients:
- 1½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 block (7 oz / ~200g) feta cheese
- ½ cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
🍳 Instructions:
- Preheat oven:
Preheat your oven to 400°F (200°C). - Prep the potatoes:
In a large baking dish or sheet pan, toss halved baby potatoes with 1 tbsp olive oil, oregano, salt, and pepper. - Roast the potatoes:
Roast the seasoned potatoes in the oven for 20–25 minutes, stirring once halfway through, until golden and fork-tender. - Add feta and tomatoes:
Push the potatoes to the edges and place the block of feta cheese in the center. Scatter the halved cherry tomatoes and minced garlic over everything. Drizzle with the remaining 1 tbsp olive oil. - Bake again:
Return to the oven for another 10–12 minutes, or until the feta is soft and slightly browned. - Finish & serve:
Drizzle with lemon juice, sprinkle with chopped parsley (if using), and serve warm. You can gently stir everything together to create a creamy, tangy coating for the potatoes.
🍽️ Servings:
Serves 4 as a side dish or 2 as a main dish.
⚖️ Nutritional Info (Per serving as a side, approx.):
- Calories: 270
- Protein: 7g
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 2g
- Sodium: 420mg
✅ Health Benefits:
- Potatoes offer potassium, vitamin C, and fiber (especially with the skin on).
- Feta cheese provides calcium and protein, and is lower in fat than many cheeses.
- Tomatoes and garlic are rich in antioxidants and anti-inflammatory compounds.
- Olive oil and lemon juice contribute heart-healthy fats and a bright flavor punch.
- Naturally gluten-free and can be made low-carb with cauliflower or turnips instead of potatoes.
💡 Notes & Tips:
- Use good-quality feta: Opt for a block of feta in brine for best results. Crumbled feta may dry out.
- Customize: Add olives, red onion, or spinach to boost Mediterranean flair.
- Want extra crispiness? Roast the potatoes for 5 more minutes before adding the feta.
- Make it spicy: Add red pepper flakes or a drizzle of chili oil after baking.
- Double the batch for entertaining—just use a larger pan to avoid overcrowding.
❓ Q&A
Q: Can I use a different cheese?
A: You can try goat cheese or halloumi, though the texture and flavor will differ. Feta is ideal because it bakes to a creamy, spreadable consistency.
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, just chop them into 1-inch chunks and keep the skins on for texture and nutrients.
Q: Is this dish good for meal prep?
A: It’s best served fresh, but leftovers can be stored in the fridge for 2–3 days and reheated in the oven or air fryer.
Q: What should I serve this with?
A: It pairs well with grilled chicken, fish, lamb, or a green salad with lemon vinaigrette. It’s also excellent as a vegetarian main with a side of hummus or pita.
Q: Can I make this vegan?
A: Yes, substitute the feta with a plant-based feta alternative and ensure your olive oil and other seasonings are vegan-friendly.