Baked Feta Potatoes a creamy roasted potatoes tossed with herbed olive oil and melty feta cheese for a rich, Mediterranean-inspired side dish.
Ingredients
2 lbs baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, oregano, salt, pepper, and smoked paprika.
Spread the potatoes on a baking sheet in a single layer.
Roast for 35–40 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
Remove from the oven and immediately toss with crumbled feta and lemon juice.
Garnish with chopped parsley and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Variations
Herbs: You can mix up the dried herbs. Try thyme or rosemary for a different flavor profile.
Cheese: If feta isn’t your favorite, goat cheese works beautifully in this recipe as well.
Add-ins: For extra flavor, toss in some roasted garlic cloves or sun-dried tomatoes with the feta for an extra Mediterranean kick.
Spice it up: If I’m in the mood for a little heat, I sometimes add a pinch of red pepper flakes to the seasoning mix.
Storage/Reheating
Storage: These potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I recommend popping them back in the oven at 350°F (175°C) for about 10 minutes to crisp them up. You can also microwave them, but they won’t be as crispy.
FAQs
Can I use other types of potatoes for this recipe?
Yes, I’ve used regular russet potatoes before, though I find baby potatoes give a better texture and quicker cooking time. However, feel free to use whatever potatoes you have on hand.
Is it possible to make this dish vegan?
Yes, if you want to make this recipe vegan, you can skip the feta or use a plant-based feta alternative. There are some really good dairy-free options available that melt nicely.
Can I prepare this dish ahead of time?
You can prep the potatoes in advance by tossing them in olive oil and seasonings, then storing them in the fridge. However, I recommend adding the feta and lemon juice just before serving to keep everything fresh and flavorful.
How can I make this recipe spicier?
If I want to add a bit of heat, I simply sprinkle some red pepper flakes or cayenne pepper into the seasoning mix. Adjust the amount to your taste preference!
Can I use dried parsley instead of fresh parsley?
Yes, you can use dried parsley if you don’t have fresh on hand. However, fresh parsley brings a brighter flavor, so I always recommend using it if possible.
Conclusion
Baked feta potatoes are the perfect side dish to complement any meal. The crispy, seasoned potatoes, along with the creamy feta and fresh lemon, create a harmony of flavors that is both satisfying and refreshing. This recipe is so simple, yet so delicious, and I love how it can easily be customized to suit my tastes. Whether I’m preparing it for a family dinner or bringing it to a potluck, I know this dish will always be a hit.
Recipe:
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Baked Feta Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy roasted potatoes tossed with herbed olive oil and melty feta cheese for a rich, Mediterranean-inspired side dish.
Ingredients
2 lbs baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, oregano, salt, pepper, and smoked paprika.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 35–40 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
- Remove from the oven and immediately toss with crumbled feta and lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
You can mix up the dried herbs. Try thyme or rosemary for a different flavor profile.
If feta isn’t your favorite, goat cheese works beautifully in this recipe as well.
For extra flavor, toss in some roasted garlic cloves or sun-dried tomatoes with the feta for an extra Mediterranean kick.
If you like it spicy, add a pinch of red pepper flakes to the seasoning mix.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes for crispiness.
To make this vegan, skip the feta or use a plant-based feta alternative.
You can prepare the potatoes in advance by tossing them in olive oil and seasonings, then refrigerating them. Add the feta and lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
