Description
These baked feta potatoes are creamy, tangy, and full of Mediterranean flavor. The roasted baby potatoes pair perfectly with the melted feta, fresh herbs, and garlic, making this dish a perfect side or even a main course.
Ingredients
1.5 lbs baby potatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
7 oz block of feta cheese
1 small red onion, thinly sliced
2 cloves garlic, minced
Juice of 1/2 lemon
2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss halved baby potatoes with olive oil, oregano, paprika, chili flakes (if using), salt, and pepper until well coated.
- Transfer the potatoes to a baking dish or sheet pan. Roast in the oven for 25 minutes.
- After 25 minutes, remove from the oven and nestle the block of feta in the center of the potatoes.
- Scatter the sliced red onion and minced garlic over the potatoes and feta.
- Return the dish to the oven and bake for another 15–20 minutes, until the feta is soft and golden and the potatoes are fork-tender.
- Remove from the oven and drizzle with fresh lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
Feel free to substitute other types of potatoes like Yukon Gold or red potatoes.
If you're looking for a vegan version, substitute feta with vegan cheese or a cashew-based feta alternative.
For extra flavor, try using thyme or rosemary in place of oregano.
Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven to maintain the crispy texture of the potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
