Baked Feta Potatoes Recipe

If you’re in the market for a seriously irresistible, flavor-packed side dish, let me introduce you to Baked Feta Potatoes. This easy, oven-roasted recipe brings together golden roasted potatoes, tangy feta, herby spices, and a hint of honey for a dish that checks every box: creamy, crispy, salty, and just a little bit spicy. One bite and you’ll see why it’s my go-to when I want something comforting yet a little bit special—the type of dish that sparks conversation the moment it hits the table. Whether you’re serving it as a side or letting it shine as the main event, Baked Feta Potatoes are about to become your new obsession!

Ingredients You’ll Need

One of the best things about Baked Feta Potatoes is just how simple the shopping list is—each ingredient really matters, adding its own color, flavor, and personality. Here’s what you need and why you’ll love every single addition:

• Baking Potatoes: The perfect foundation! Their starchy flesh bakes up fluffy inside and crispy outside—a must for this dish.
• Feta Cheese Block: Choose a 200g block for creaminess and tang; it melts into the potatoes beautifully.
• Olive Oil: Helps everything roast up golden and gives a peppery richness to each bite.
• Dried Thyme: Layers earthy, savory notes that round out all the big flavors here.
• Dried Oregano: Brings a classic Mediterranean vibe, making the aroma completely irresistible.
• Salt: Essential for drawing out flavor from both the potatoes and feta—don’t skip it!
• Black Pepper: Adds mellow warmth and a hint of sharpness that keeps every forkful interesting.
• Red Chilli Flakes: Just enough heat to make each bite pop without overwhelming the other flavors.
• Garlic Head: Roasting a whole head brings soft, sweet garlic flavor running through the entire dish.
• Lemon: The juice and zest wake up all the flavors and brighten this hearty tray bake.
• Honey: Just a light drizzle to balance the feta’s saltiness with subtle, luscious sweetness.
• Fresh Basil: For a pop of color and a fresh, fragrant finish that brings everything together.

How to Make Baked Feta Potatoes

Step 1: Par-Boil the Potatoes

Start by preheating your oven to 200C (390F)—that’s a sweet spot for golden, crispy potatoes. Wash and cube your baking potatoes so every piece will roast evenly. Toss those into a saucepan, cover with water, and bring to a boil. Par-boil for 6 to 8 minutes; you want them just tender, not falling apart. Drain well, and let them steam dry in the colander for another 2 to 3 minutes. This step gives extra crispiness once they hit the oven.

Step 2: Season and Start Roasting

Next, transfer your potatoes to a large baking dish. Drizzle with olive oil, then sprinkle over the thyme, oregano, salt, black pepper, and red chilli flakes. Toss everything until evenly coated—the oil and herbs will hug every edge. Nestle the head of garlic in the dish (with the top trimmed off), and pop the tray into the oven for 30 to 40 minutes. When you peek in and see the potatoes starting to turn golden and crunchy, you know you’re on the right track.

Step 3: Add the Feta and Lemon

Once the potatoes look crispy and almost cooked, it’s time for the star: the feta! Place the block right in the center of the tray, giving it a little coating of the existing oil and seasoning for extra flavor. Squeeze half the lemon over everything. This is where the magic happens—the feta softens, roasts, and almost melts into a creamy dream.

Step 4: Mash the Garlic

After the feta has had a chance to warm through (about 15 more minutes in the oven), take the garlic out of the tray. Let it cool just enough to handle, then squeeze those mellow, roasted cloves out of their skins and mash them up with your knife. This little medley will become your secret flavor bomb.

Step 5: Mix and Finish with Herbs and Honey

Here comes the best part: spoon the mashed roasted garlic back into the tray, add the juice from the other half of the lemon, and scatter in lots of chopped fresh basil. Gently mix the potatoes, creamy baked feta, and all those jams of flavor together—being careful not to completely break up the feta, so you get some gooey bites and some crumbly bits. Finish with a drizzle of honey and extra basil for maximum impact. Serve straight away, and just try not to steal a forkful before it hits the table!

How to Serve Baked Feta Potatoes

Garnishes

The right finishing touches can take these potatoes from comforting to captivating. A generous scatter of fresh basil is a must—it adds vibrant color and a garden-fresh aroma. For extra flair, you could add a bit more lemon zest over the top or a handful of toasted pine nuts for crunch. Even a sprinkle of finely chopped red chili gives it a spicy edge for guests who like a little heat.

Side Dishes

Baked Feta Potatoes are incredibly versatile, pairing perfectly with grilled meats, roast chicken, or even a simply dressed green salad for a lighter meal. For a Mediterranean spread, serve alongside marinated olives, a fresh tomato-cucumber salad, or herby roasted veggies. The creamy feta and crispy potatoes also shine next to a hearty lentil or chickpea stew.

Creative Ways to Present

If you want to wow your guests, try serving Baked Feta Potatoes family-style in a rustic baking dish, letting everyone dig in. Or, spoon portions into small ramekins for an elevated dinner party starter. For a picnic or potluck, you can even layer the potatoes and feta into a portable casserole or pack into jars for a fun, single-serve twist. The colorful layers look incredible!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Baked Feta Potatoes, allow them to cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to three days, and the flavors actually deepen as they rest, making leftovers almost as tempting as the day you made them.

Freezing

For longer storage, you can freeze Baked Feta Potatoes, though the texture of the feta may change slightly. Spoon cooled portions into freezer-safe containers or bags. They’ll keep for up to two months. When you’re ready to enjoy, thaw in the refrigerator overnight for best results.

Reheating

To reheat, place the potatoes and feta on a baking sheet and warm in a 180C (350F) oven until heated through and crispy on the edges again—about 15 minutes. If you’re in a hurry, a quick zap in the microwave will work, but a few minutes under the broiler restores that irresistible crunch!

FAQs

Can I use a different type of potato?

Absolutely! While large baking potatoes create the classic texture, you can use Yukon golds, red potatoes, or even baby potatoes. Just keep the cubes about the same size for even roasting.

Is there a vegan version of Baked Feta Potatoes?

Yes, you can substitute plant-based feta and replace the honey with agave or maple syrup. The dish will still have that incredible creamy, salty, and herby medley you crave!

What’s the best way to mash the roasted garlic?

Once the head of garlic is cool enough to handle, simply squeeze the soft cloves out of their skins and use the flat side of your knife to mash them into a paste. This spreads the sweet, mellow flavor evenly through the potatoes.

Can I prepare any parts of this recipe in advance?

You can absolutely par-boil and drain the potatoes a day ahead. Store them covered in the fridge and follow the recipe as written when you’re ready to roast—it’s a great timesaver for busy nights or entertaining.

What protein pairs best with Baked Feta Potatoes?

These potatoes are wonderful with anything from grilled lamb chops to roast chicken or fish. For a vegetarian meal, try them with a lemony chickpea salad or a warm lentil stew. The flavors are so universal, you really can’t go wrong.

Final Thoughts

If there’s ever been a time to bring something bold and comforting to your table, Baked Feta Potatoes is that recipe. Every bite is a little celebration of salty cheese, punchy herbs, and golden, crispy potatoes. I truly hope you’ll give this dish a try—trust me, it’s one of those unforgettable recipes you’ll want to make again and again!

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