Description
Tender roasted potatoes turn golden and crispy while a block of feta melts into a creamy, savory coating that wraps around every bite. This simple yet flavorful dish works beautifully as a comforting side or light main course.
Ingredients
1½ lbs baby potatoes (or Yukon Golds), halved
2 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp dried oregano or thyme
1 block (about 7 oz) feta cheese
Optional: cherry tomatoes, olives, red onion slices
Fresh parsley or dill for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved potatoes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated. Spread them in a single layer in a baking dish.
- Place the block of feta in the center of the potatoes. Leave it whole for slower melting or crumble slightly for more coverage.
- Roast uncovered for 30 to 40 minutes, until the potatoes are golden and tender and the feta is soft and creamy.
- Remove from the oven and gently stir so the melted feta coats the potatoes. Mix in any optional additions such as roasted cherry tomatoes or olives.
- Garnish with fresh parsley or dill and, if desired, a squeeze of lemon juice, red pepper flakes, or a drizzle of balsamic glaze before serving.
Notes
For extra crispiness, roast the potatoes alone for 10 minutes before adding the feta.
Avoid overcrowding the pan to ensure crispy edges.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven for 10–15 minutes for best texture.
Freezing is not recommended as the texture may change.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
