Baked Feta Potatoes (Printer-friendly)

Creamy feta and roasted baby potatoes tossed with garlic, oregano and olive oil for an easy Mediterranean side.

# What You Need:

→ Potatoes

01 - 2 pounds baby potatoes, halved or quartered

→ Cheese & Dairy

02 - 7 ounces feta cheese, crumbled
03 - 2 tablespoons olive oil

→ Vegetables & Aromatics

04 - 3 cloves garlic, minced
05 - 1 medium red onion, thinly sliced

→ Herbs & Spices

06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt
10 - Zest of 1/2 lemon, optional

→ Garnish

11 - 2 tablespoons fresh parsley, chopped, optional

# How to Make It:

01 - Set oven to 400°F. Allow to fully preheat before starting preparation.
02 - Combine halved potatoes and sliced onion in a large mixing bowl. Drizzle with olive oil, add minced garlic, dried oregano, thyme, salt, and black pepper. Toss thoroughly to ensure even distribution of seasonings.
03 - Evenly spread the seasoned potato mixture in a single layer on a baking dish or rimmed baking tray.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until potatoes are becoming tender and golden on the edges.
05 - Remove dish from oven. Distribute crumbled feta cheese evenly over the potatoes. Return to oven and bake for an additional 10 to 12 minutes until the feta is softened and starting to brown.
06 - For additional browning, place under a broiler for 1 to 2 minutes, monitoring closely to prevent burning.
07 - Remove from oven. Sprinkle with lemon zest and fresh chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • If you have feta and potatoes, you can turn tired vegetables into a comfort dish people actually get excited about.
  • The feta melts into a tangy, creamy topping that feels indulgent yet only takes a few minutes of prep.
02 -
  • I learned painfully that overcrowding the pan leads to soggy potatoes instead of crisp ones—give them space.
  • Rubbing dried herbs between your palms before adding releases way more flavor than sprinkling straight from the jar.
03 -
  • Don’t rush the bake—let the potatoes get nicely golden before adding the feta.
  • If your feta is very dry, mix in a teaspoon of olive oil before scattering for creamier pockets.

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