Name: Roasted Potatoes with Baked Feta and Garlic Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 pounds baby potatoes, halved; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); Salt, to taste; Black pepper, to taste; 1 (8-ounce) block feta cheese; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley (for garnish); Lemon zest (optional, for serving)

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If there’s ever a dish I’d recommend for turning a simple weeknight dinner into something memorable, it’s Roasted Potatoes with Baked Feta and Garlic. Imagine crisp-edged baby potatoes mingling with creamy, golden feta, all infused with aromatic garlic and a bright pop of lemon. This Mediterranean-inspired combination is the kind of recipe you’ll want to make on repeat, whether you’re hosting friends or just craving something cozy and full of flavor. The best part? It’s almost effortless to pull together, yet delivers irresistible results every single time.

Roasted Potatoes with Baked Feta and Garlic Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to add a layer of flavor, texture, or color to our Roasted Potatoes with Baked Feta and Garlic. The list is short and simple, but don’t underestimate how these essentials come together to create a truly unforgettable side dish.

Baby potatoes (2 pounds, halved): These roast up perfectly tender with crisp edges, and their bite-size shape means maximum flavor in every forkful.
Olive oil (3 tablespoons): Adds richness and helps the potatoes get that golden, crispy finish while carrying all the delicious seasonings.
Garlic (4 cloves, minced): The aromatic backbone of this dish, garlic infuses every bite with savory depth.
Dried oregano (1 teaspoon): Brings a hint of earthy, herbal flavor that instantly transports you to the Mediterranean.
Crushed red pepper flakes (½ teaspoon, optional): For those who love a gentle kick—feel free to add more or less depending on your heat preference.
Salt and black pepper (to taste): Essential for bringing out all the natural flavors of the potatoes and feta.
Feta cheese (1 block, 8 ounces): Baking feta turns it gorgeously soft and creamy, making it the star that ties the whole dish together.
Fresh lemon juice (2 tablespoons): A splash of lemon brightens everything and cuts through the richness beautifully.
Fresh parsley (2 tablespoons, chopped, for garnish): Adds a pop of color and a fresh, herby finish.
Lemon zest (optional, for serving): For an extra zing and fragrant citrus aroma just before serving.

How to Make Roasted Potatoes with Baked Feta and Garlic

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 400°F (200°C). While the oven heats up, halve your baby potatoes and mince the garlic. This quick prep sets you up for easy assembly and ensures every potato gets beautifully coated in seasoning.

Step 2: Toss the Potatoes with Flavor

In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, dried oregano, crushed red pepper flakes (if you’re using them), and a generous pinch each of salt and pepper. Toss everything together until the potatoes are evenly coated with the oil and seasonings. This step ensures that every bite of your Roasted Potatoes with Baked Feta and Garlic is packed with flavor.

Step 3: Arrange on the Baking Sheet with Feta

Spread the coated potatoes in a single layer on a large baking sheet or roasting pan. Nestle the block of feta cheese right in the center of the potatoes. This helps the feta soften and brown as the potatoes roast, soaking up all the garlicky, herby goodness around it.

Step 4: Roast to Perfection

Roast everything for 35 to 40 minutes, flipping the potatoes halfway through for even browning. You’re looking for golden, crispy potatoes and a lightly browned, melty feta. If you want extra crunch, broil for the last 2 to 3 minutes—just keep a close eye to avoid burning.

Step 5: Finish and Serve

Once out of the oven, drizzle the potatoes and feta with fresh lemon juice. Gently toss everything together, breaking up the baked feta so it coats the potatoes in creamy, tangy goodness. Finish with a sprinkle of chopped parsley and a touch of lemon zest for extra color and flavor. Your Roasted Potatoes with Baked Feta and Garlic are ready to be devoured!

How to Serve Roasted Potatoes with Baked Feta and Garlic

Garnishes

Give your finished dish an extra flourish with a generous handful of chopped fresh parsley and a sprinkle of lemon zest. Not only do they add vibrant color, but they also bring a burst of freshness that makes every bite of Roasted Potatoes with Baked Feta and Garlic feel lively and bright.

Side Dishes

This dish pairs beautifully with grilled chicken, lamb, or seafood for a complete Mediterranean meal. For a vegetarian spread, serve it alongside a crisp Greek salad, roasted vegetables, or a simple bowl of olives and hummus. Roasted Potatoes with Baked Feta and Garlic truly shine as the star or supporting act.

Creative Ways to Present

Try piling the potatoes and feta onto a serving platter and scattering with cherry tomatoes or kalamata olives for an extra pop of color and flavor. Or, serve in individual ramekins for a dinner party-worthy presentation. Either way, these Roasted Potatoes with Baked Feta and Garlic will impress.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors meld even more overnight, making for a delicious snack or quick lunch the next day.

Freezing

While the potatoes freeze well, feta may lose some creaminess after thawing. If you do freeze, cool everything completely before transferring to a freezer-safe container. Use within one month for best texture and taste.

Reheating

For best results, reheat Roasted Potatoes with Baked Feta and Garlic in a 350°F (175°C) oven until warmed through—about 10 to 15 minutes. This keeps the potatoes crisp and the feta creamy. A quick zap in the microwave works too if you’re short on time, but the texture will be softer.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut them into bite-sized chunks so they cook evenly. Yukon gold or red potatoes are especially tasty in this recipe.

Is it okay to use crumbled feta instead of a block?

You can use crumbled feta, but a block holds its shape better and gets that luscious, creamy texture when baked. If using crumbled, just mound it in the center of the potatoes so it doesn’t dry out.

Can I add other vegetables to Roasted Potatoes with Baked Feta and Garlic?

Definitely! Cherry tomatoes, bell peppers, or even zucchini roast beautifully alongside the potatoes. Just make sure everything is cut to similar sizes for even cooking.

What if I don’t have fresh parsley?

No worries! You can use other fresh herbs like dill, basil, or chives. Even a sprinkle of dried oregano works in a pinch for a herby finish.

How do I make this dish vegan?

To make Roasted Potatoes with Baked Feta and Garlic vegan, substitute the feta with a plant-based feta alternative. Many grocery stores carry vegan feta that bakes up deliciously creamy.

Final Thoughts

If you’re looking for a dish that’s as comforting as it is impressive, don’t miss out on Roasted Potatoes with Baked Feta and Garlic. It’s a guaranteed crowd-pleaser, bursting with flavor and so easy to make. Give it a try and watch it become a new favorite at your table!

Roasted Potatoes with Baked Feta and Garlic Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight in this easy and flavorful Mediterranean-inspired recipe featuring crispy roasted baby potatoes paired with creamy baked feta cheese and aromatic garlic. Perfect as a side dish or a light vegetarian main, it combines zesty lemon, fresh parsley, and a hint of oregano for a wholesome, savory meal.

Ingredients

Scale

Potatoes and Seasoning

2 pounds baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt, to taste
Black pepper, to taste

Cheese and Garnish

1 (8-ounce) block feta cheese
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (for garnish)
Lemon zest (optional, for serving)

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Instructions

Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
Prepare Potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil, minced garlic, dried oregano, crushed red pepper flakes (if desired), salt, and black pepper until they are evenly coated.
Arrange for Roasting: Spread the seasoned potatoes out in a single layer on a large baking sheet or roasting pan. Nestle the block of feta cheese in the center among the potatoes.
Roast: Place the baking sheet in the oven and roast for 35 to 40 minutes. Flip the potatoes halfway through cooking to ensure even roasting. The potatoes should become golden and tender, while the feta turns soft and slightly browned.
Finish with Lemon: Remove the tray from the oven and immediately drizzle the roasted potatoes and feta with fresh lemon juice.
Toss and Serve: Gently toss to combine, breaking up the warm feta so it coats the potatoes for a creamy texture. Sprinkle with chopped fresh parsley and lemon zest before serving.

Notes

For a crispier texture, broil the potatoes and feta for the last 2 to 3 minutes of cooking.
Add cherry tomatoes or olives along with the potatoes for an enhanced Mediterranean flavor profile.
This dish works wonderfully as a side dish or a light vegetarian main course.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean