I adore how these baked feta potatoes combine crispy roasted potatoes with a creamy, tangy feta topping—creating a comforting yet elegant side dish that pairs beautifully with any main course.

Baked Feta Potatoes

Why You’ll Love This Recipe

I find this recipe irresistible because it transforms simple potatoes into something special with minimal effort. The baked feta melts and browns slightly, creating a rich, savory flavor that complements the potatoes perfectly. It’s a crowd-pleaser that feels indulgent but is simple to make any night of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or small Yukon Golds (halved)
Olive oil
Salt & pepper
Garlic cloves, thinly sliced
Feta cheese block (room temperature)
Cherry tomatoes (optional, for color and sweetness)
Fresh herbs: parsley, dill, or oregano
Lemon zest or juice (optional, for brightness)

I prefer baby potatoes for their tender texture and shorter roasting time, and I always let the feta warm to room temperature—it melts more evenly that way.

Directions

Preheat the oven: I set the oven to 400°F (200°C).
Prep the potatoes: I toss halved potatoes with olive oil, salt, and pepper, then spread them cut-side down on a baking sheet.
Roast the potatoes: I bake them for about 20 minutes until they’re tender inside and golden on the outside.
Add garlic and feta: I scatter sliced garlic among the potatoes, place the block of feta in the center, and nestle cherry tomatoes around if I’m using them.
Bake together: I return everything to the oven for an additional 10–12 minutes, until the feta is warm and slightly browned and the garlic is fragrant.
Garnish and serve: I finish with fresh herbs and a squeeze of lemon juice or a sprinkle of lemon zest for extra zing.

Servings and Timing

Serves 4–6

Prep: 10 minutes
Cook: 30 minutes total (20 minutes initial roast + 10–12 minutes with feta)
Total: ~40 minutes

Variations

Mediterranean twist: Add olives and roasted peppers with the feta for a colorful, briny salad-like side.
Spicy kick: Sprinkle red pepper flakes over the feta before the final bake for a warm, spicy finish.
Herby garlic butter: Replace half the olive oil with melted butter and toss chopped herbs like thyme or rosemary with the potatoes before roasting.

Storage / Reheating

Fridge: I store leftovers in an airtight container for up to 3 days.
Reheat: I reheat in a 350°F oven for about 10 minutes until warmed through; the feta stays creamy and the potatoes regain their crisp edges.

FAQs

Can I use a different cheese instead of feta?

Yes—I’ve tried goat cheese or halloumi; they each bring unique textures and flavor. Just expect less tanginess with those.

Do I need to par-boil the potatoes first?

No—using small potatoes or halving them helps them cook fully in about 20 minutes. Larger potatoes may need 5 minutes of boiling first.

Can I prepare this ahead of time?

I sometimes roast the potatoes ahead, then add the feta and finish baking right before serving to maintain creaminess.

What herbs work best with this dish?

I love parsley or dill for freshness. Oregano adds an earthy note, and thyme emphasizes the garlic-feta flavor beautifully.

Is this gluten-free?

Yes—this dish is naturally gluten-free and vegetarian-friendly, making it great for varied dietary preferences.

Conclusion

I return to these baked feta potatoes again and again because they’re simple yet sophisticated—elevating humble potatoes into a flavorful dish that impresses every time. Whether serving them at a weekday meal or as a special side for guests, they always delight.