If you’re craving a comforting, flavor-packed side dish that’s as easy as it is unforgettable, Roasted Potatoes with Baked Feta and Garlic is about to steal your heart. Imagine golden, crispy potatoes nestled around a block of feta that bakes until softly molten, all mingling with roasted garlic and Mediterranean herbs. Finished with a splash of lemon and a sprinkle of fresh parsley, this dish is absolutely irresistible and guaranteed to liven up any meal. Trust me, you’ll be going back for seconds…and probably thirds!
Ingredients You’ll Need
Every ingredient in this recipe works magic, creating a delicious harmony of flavors and textures for Roasted Potatoes with Baked Feta and Garlic. They’re simple staples, but each has an important role—whether it’s bringing creaminess, tang, or that satisfying roasted crunch.
- Baby potatoes: Halved for the perfect bite and maximum golden edges; choose small, waxy potatoes for best results.
- Olive oil: Helps the potatoes become crisp and golden while infusing everything with luscious, rich flavor.
- Salt: Essential for seasoning both the potatoes and the feta, enhancing all of the Mediterranean notes.
- Black pepper: Adds light warmth and balances the creamy feta and aromatic garlic.
- Dried oregano: Brings a classic herby punch and that signature Mediterranean aroma.
- Garlic: Minced so every bite gets sweet, caramelized flavor—absolutely crucial to the dish’s appeal!
- Block feta cheese: Roasts until soft and slightly golden, transforming into a luscious, tangy, and creamy element.
- Lemon juice: Lifts the whole dish with a zingy, bright finish (don’t skip it!).
- Fresh parsley (optional): Adds a pop of color and fresh flavor as a final touch.
How to Make Roasted Potatoes with Baked Feta and Garlic
Step 1: Preheat Your Oven
Before you do anything else, set your oven to 425°F. This high heat is key to crispy, golden roasted potatoes while also allowing the feta to warm through and soften just right.
Step 2: Toss the Potatoes
In a big mixing bowl, combine the halved baby potatoes with olive oil, salt, pepper, dried oregano, and minced garlic. Toss them thoroughly so every potato is coated in those aromatic herbs and oil—this guarantees flavor in every single bite.
Step 3: Arrange Everything on the Baking Sheet
Spread the seasoned potatoes out in a single, even layer on a parchment-lined baking sheet. Nestle the block of feta cheese right in the center among the potatoes. The feta is the star of Roasted Potatoes with Baked Feta and Garlic, and this method ensures it bakes perfectly while absorbing all those flavors.
Step 4: Roast It All Together
Slide the tray into the hot oven and roast for 30 to 35 minutes. Halfway through, give the potatoes a gentle stir so they roast evenly. You’ll know it’s ready when the potatoes are crisp and golden, and the feta is soft and starting to brown just a bit.
Step 5: Add Lemon and Mix
Once out of the oven, drizzle the lemon juice over everything. Then, gently toss the potatoes so the creamy baked feta gets a little mixed in with the herby, garlicky potatoes—this is where the magic happens!
Step 6: Add Fresh Parsley and Serve
Scatter chopped fresh parsley over the top if you’re feeling fancy. This final step adds color and lifts the flavors. Serve your Roasted Potatoes with Baked Feta and Garlic while they’re warm and at their gooey, golden best.
How to Serve Roasted Potatoes with Baked Feta and Garlic
Garnishes
Bring your Roasted Potatoes with Baked Feta and Garlic to life with a final flourish of chopped fresh parsley or a light zesting of lemon. For a little kick, some crushed red pepper flakes or a dusting of smoked paprika can be fabulous as well!
Side Dishes
This dish is fantastically versatile. Pair it with grilled chicken, steak, or fish for an easy weeknight dinner, or enjoy it alongside a vibrant green salad for a satisfying vegetarian main. Warm pita bread or a simple tomato-cucumber salad also complement the creamy, tangy flavors beautifully.
Creative Ways to Present
If you want to get playful, try piling the Roasted Potatoes with Baked Feta and Garlic onto a serving platter and let everyone dig in family-style. Or, spoon portions into small individual bowls for a cozy dinner party touch. It even works as a stunning brunch side with a runny egg on top!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of Roasted Potatoes with Baked Feta and Garlic, just pop them in an airtight container and refrigerate. They’ll stay fresh and delicious for up to three days—perfect for an easy lunch or dinner the next day.
Freezing
Potatoes usually change texture when frozen and reheated, so I don’t recommend freezing this dish. The feta and potatoes are their absolute best when enjoyed freshly baked and warm.
Reheating
To bring back that oven-roasted magic, spread the leftovers on a baking sheet and reheat in a hot oven (400°F) for about 10 minutes, until heated through. Microwaving works in a pinch but won’t give you those fabulous crispy edges.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into even, bite-sized pieces to ensure they roast at the same rate as baby potatoes. Yukon Golds or red potatoes work especially well in Roasted Potatoes with Baked Feta and Garlic.
Is it okay to use crumbled feta instead of a block?
If you can’t find a block of feta, crumbled feta will melt into the potatoes sooner but still delivers big flavor. For the creamiest results, the block variety is best, but this dish is super forgiving!
Can I add more vegetables to the roasting pan?
Definitely! Cherry tomatoes, sliced red onions, or bell peppers are all delicious roasted alongside the potatoes and feta. Just add any extra veggies in the last 15 minutes of roasting so they don’t overcook.
What’s the best way to make this vegan?
Swap the feta for a plant-based feta or another creamy vegan cheese alternative. The flavors of Roasted Potatoes with Baked Feta and Garlic are robust enough to shine even with this simple substitute.
How do I keep the potatoes from sticking to the pan?
Lining your baking sheet with parchment paper or a silicone mat almost guarantees easy cleanup, and using a generous drizzle of olive oil ensures the potatoes get crispy instead of sticking.
Final Thoughts
I can’t help but smile every time I make Roasted Potatoes with Baked Feta and Garlic, and I hope you’ll love it just as much! It’s the kind of dish that quickly becomes a staple at family dinners, get-togethers, and even cozy nights at home. Give it a try and let those warm, tangy, garlicky flavors brighten up your table!
Print
Roasted Potatoes with Baked Feta and Garlic Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Roasted Potatoes with Baked Feta and Garlic are a delicious Mediterranean-inspired dish perfect as a flavorful side or a satisfying vegetarian main. Tender baby potatoes are roasted to golden perfection alongside a block of creamy feta cheese, resulting in a dish bursting with savory flavors.
Ingredients
Potatoes:
- 2 pounds baby potatoes (halved)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cloves garlic (minced)
Additional:
- 6 ounces block feta cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Prepare Potatoes: In a large bowl, toss halved baby potatoes with olive oil, salt, pepper, oregano, and minced garlic until coated.
- Roast: Spread the potatoes on a parchment-lined baking sheet. Place the feta cheese in the center. Roast for 30-35 minutes, stirring halfway, until golden and tender.
- Finish: Drizzle with lemon juice, gently stir to mix with the melted feta. Sprinkle with parsley if desired. Serve warm.
Notes
- For extra flavor, add cherry tomatoes for the last 15 minutes of roasting.
- Pair with grilled meats or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
