Baked Feta Potatoes (Print Version)
Creamy feta and golden roasted baby potatoes with garlic, oregano and lemon zest; a comforting Mediterranean side.
# What You Need:
→ Potatoes
01 - 2 pounds baby potatoes, halved or quartered
→ Cheese & Dairy
02 - 200 grams 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)
# Directions:
01 - Set oven temperature to 400°F (200°C) and allow to fully preheat before continuing.
02 - Combine halved potatoes and sliced red onion in a large mixing bowl. Drizzle with olive oil, add minced garlic, oregano, thyme, sea salt, and black pepper. Toss by hand or with a spatula to ensure complete coating.
03 - Spread the seasoned potatoes and onions evenly in a single layer on a baking dish or rimmed baking tray.
04 - Place in the oven and roast for 25–30 minutes, stirring halfway through cooking time, until the potatoes are fork-tender and lightly golden.
05 - Remove the tray from the oven and evenly sprinkle crumbled feta over the potatoes. Return to the oven and continue baking for 10–12 minutes until the cheese is softened and beginning to brown.
06 - For enhanced browning, place under the broiler for 1–2 minutes, watching closely to avoid burning.
07 - Remove from oven, garnish with lemon zest and fresh parsley if desired, and serve immediately while hot.
# Expert Tips:
01 -
- The feta softens and melts into the potatoes just enough, creating salty, creamy pockets that feel decadent but effortless.
- Roasting everything together means less fuss—just one tray, a bit of chopping, and flavors that make everyone at the table linger for seconds.
02 -
- Once, I crowded the potatoes and ended up with steamed, rather than roasted, spuds—always use a roomy tray for the crispiest finish.
- Lemon zest isn’t just garnish; it lifts the whole dish—don’t skip it if you have a lemon on hand.
03 -
- Dry your potatoes with a clean towel after cutting—they crisp up faster and better.
- Cube the feta for chunkier, more substantial bites—sometimes those golden nuggets get picked out first.