Name: Baked Feta Potatoes: The Ultimate Guide to Crispy, Cheesy Perfection
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes; 4 oz block of feta cheese; 1/4 cup olive oil, plus more for drizzling; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1/4 cup Kalamata olives, pitted and halved; 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; Lemon wedges, for serving

Baked Feta Potatoes: Prepare to be amazed by this simple yet incredibly flavorful dish that will redefine your potato game! Imagine perfectly tender, golden-brown potatoes mingling with creamy, tangy baked feta, creating a symphony of textures and tastes in every bite. This isn’t just a side dish; it’s a culinary experience.

While the exact origins of combining feta and potatoes in this way are somewhat modern, the love affair between feta cheese and Mediterranean cuisine stretches back centuries. Feta, a brined curd cheese traditionally made from sheep’s milk, has been a staple in Greece for millennia, and its salty, slightly acidic flavor profile pairs beautifully with the earthiness of potatoes. This particular recipe, Baked Feta Potatoes, elevates the humble potato to new heights.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The potatoes become wonderfully crispy on the outside and fluffy on the inside, while the feta melts into a creamy, slightly salty sauce that coats each potato perfectly. It’s also incredibly easy to make, requiring minimal ingredients and effort. Whether you’re looking for a quick weeknight dinner side or a crowd-pleasing appetizer, these Baked Feta Potatoes are guaranteed to be a hit. The combination of salty, creamy, and savory makes it a dish that everyone will love.

Ingredients:

1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
4 oz block of feta cheese
1/4 cup olive oil, plus more for drizzling
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1/4 cup Kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
Lemon wedges, for serving

Preparing the Potatoes and Feta

Preheat your oven to 400°F (200°C). This ensures the potatoes will roast evenly and the feta will get nice and melty.
Prepare the potatoes. Wash and scrub your Yukon Gold potatoes thoroughly. I prefer Yukon Golds because they have a creamy texture and hold their shape well during roasting, but you can also use red potatoes or even russets if that’s what you have on hand. Cut the potatoes into 1-inch cubes. Try to keep the pieces relatively uniform in size so they cook evenly.
Season the potatoes. In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper. Make sure the potatoes are well coated with the oil and seasonings. This step is crucial for developing flavor and ensuring the potatoes roast properly. Don’t be shy with the salt and pepper – potatoes need a good amount of seasoning.
Prepare the baking sheet. Line a baking sheet with parchment paper. This will prevent the potatoes from sticking and make cleanup a breeze. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets.
Prepare the feta. Place the block of feta cheese in the center of the baking sheet, nestled among the potatoes. Drizzle the feta with the remaining 2 tablespoons of olive oil. This will help it melt beautifully and prevent it from drying out.

Baking the Feta and Potatoes

Roast the potatoes and feta. Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the potatoes are tender and golden brown and the feta is softened and slightly melted. I like to flip the potatoes halfway through the cooking time to ensure even browning. Keep an eye on the feta – you want it to be soft and creamy, but not completely melted and browned.
Check for doneness. To check if the potatoes are done, pierce them with a fork. They should be easily pierced and feel tender. The feta should be soft to the touch and slightly browned around the edges. If the potatoes are not quite done, continue roasting for another 5-10 minutes, checking frequently.

Assembling and Serving

Remove from oven and mash the feta. Once the potatoes are cooked, remove the baking sheet from the oven. Using a fork, gently mash the feta cheese into the potatoes. Don’t overmix – you want to keep some chunks of feta for texture. The feta will create a creamy, salty sauce that coats the potatoes.
Add the finishing touches. Sprinkle the Kalamata olives, sun-dried tomatoes, fresh parsley, and fresh dill over the potatoes and feta. The olives and sun-dried tomatoes add a briny, savory flavor, while the fresh herbs add a bright, fresh element.
Serve immediately. Serve the baked feta potatoes immediately, garnished with lemon wedges. The lemon juice adds a bright acidity that complements the salty feta and savory potatoes. These potatoes are delicious as a side dish or as a light meal.

Tips and Variations:

Spice it up: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the potatoes.
Add vegetables: Feel free to add other vegetables to the baking sheet, such as bell peppers, onions, or zucchini. Just make sure to cut them into similar-sized pieces as the potatoes so they cook evenly.
Use different herbs: Experiment with different herbs, such as rosemary, thyme, or basil.
Add protein: For a more substantial meal, add grilled chicken, shrimp, or sausage to the baking sheet during the last 15 minutes of cooking.
Cheese variations: While feta is the star of this dish, you could experiment with other cheeses like halloumi (which holds its shape well) or even a creamy goat cheese for a different flavor profile.
Make it vegan: Use a vegan feta alternative and ensure your sun-dried tomatoes are packed in oil, not a dairy-based marinade.

Detailed Ingredient Notes:

Potatoes: Yukon Gold potatoes are my go-to for roasting because of their creamy texture and ability to hold their shape. However, red potatoes or even russet potatoes can be used. If using russets, consider peeling them for a smoother texture.
Feta Cheese: Use a block of feta cheese packed in brine, not the crumbled kind. The block feta will melt more evenly and create a creamier sauce. Look for Greek feta for the best flavor.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor. The olive oil not only helps the potatoes roast properly but also adds a rich flavor to the dish.
Garlic: Freshly minced garlic is essential for this recipe. Garlic powder just doesn’t provide the same depth of flavor.
Oregano: Dried oregano is a classic Mediterranean herb that pairs perfectly with feta and potatoes.
Red Pepper Flakes: These are optional, but they add a nice touch of heat to the dish. Adjust the amount to your liking.
Kalamata Olives: Kalamata olives add a briny, salty flavor that complements the feta and potatoes. Make sure to pit them before adding them to the dish.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are best for this recipe. Drain them well before chopping them. If you only have dry-packed sun-dried tomatoes, you can rehydrate them in hot water for about 15 minutes before using them.
Fresh Parsley and Dill: Fresh herbs add a bright, fresh element to the dish. Use a combination of parsley and dill for the best flavor. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
Lemon Wedges: Lemon wedges are essential for serving. The lemon juice adds a bright acidity that complements the salty feta and savory potatoes.

Step-by-Step Visual Guide:

Potato Preparation: Start by scrubbing and cubing your potatoes. Aim for roughly uniform sizes to ensure even cooking.
Seasoning: In a large bowl, thoroughly toss the potatoes with olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper. Ensure every piece is well coated.
Baking Sheet Setup: Line your baking sheet with parchment paper. This prevents sticking and simplifies cleanup. Spread the seasoned potatoes in a single layer, avoiding overcrowding.
Feta Placement: Place the block of feta in the center of the potatoes. Drizzle it generously with olive oil.
Roasting: Roast in a preheated oven at 400°F (200°C) for 30-40 minutes, flipping the potatoes halfway through.
Mashing: Once the potatoes are tender and the feta is softened, remove from the oven and gently mash the feta into the potatoes with a fork.
Final Touches: Sprinkle with Kalamata olives, sun-dried tomatoes, fresh parsley, and fresh dill.
Serving: Serve immediately with lemon wedges for a burst of fresh flavor.

Troubleshooting:

Potatoes are not cooking evenly: Make sure the potatoes are cut into uniform sizes. If they are still not cooking evenly, try flipping them more frequently during roasting.
Feta is melting too quickly: If the feta is melting too quickly, you can tent it with foil during the last 10-15 minutes of cooking.
Potatoes are sticking to the baking sheet: Make sure to line the baking sheet with parchment paper. If the potatoes are still sticking, you can drizzle a little more olive oil on the baking sheet before adding the potatoes.
Dish is too salty: Feta cheese is naturally salty, so be careful not to over-salt the potatoes. If the dish is too salty, you can add a squeeze of lemon juice to balance the flavors.

Conclusion:

This Baked Feta Potatoes recipe isn’t just another side dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The creamy, tangy feta perfectly complements the fluffy, golden-brown potatoes, creating a symphony of textures and tastes that will leave you wanting more. It’s simple enough for a weeknight meal but impressive enough to serve at a dinner party. What more could you ask for?

I’ve made this dish countless times, and each time, it’s a hit. The beauty of it lies in its versatility. Feel free to experiment with different herbs and spices to tailor it to your own preferences. A sprinkle of smoked paprika adds a lovely depth, while a pinch of red pepper flakes brings a welcome touch of heat. You could even toss in some roasted garlic cloves for an extra layer of savory goodness.

Beyond the basic recipe, there are so many ways to elevate your Baked Feta Potatoes experience. Consider serving them as a side dish to grilled chicken or fish. The bright, fresh flavors of the potatoes pair beautifully with leaner proteins. Alternatively, you could make them the star of the show by adding some grilled vegetables like zucchini, bell peppers, and onions. This transforms the dish into a satisfying and complete vegetarian meal.

For a more indulgent twist, try topping the potatoes with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill. The cool, creamy tanginess of the dairy complements the salty feta and earthy potatoes perfectly. Another fantastic variation is to add some crumbled bacon or pancetta for a smoky, savory kick. Just be sure to cook the bacon until crispy before adding it to the potatoes.

If you’re looking for a lighter option, you can use sweet potatoes instead of regular potatoes. The sweetness of the sweet potatoes pairs surprisingly well with the salty feta. You can also reduce the amount of olive oil used in the recipe to cut down on the calories.

Don’t be afraid to get creative and experiment with different toppings and flavor combinations. The possibilities are endless! I encourage you to make this recipe your own and discover your favorite way to enjoy these delicious Baked Feta Potatoes.

I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what you served it with, and most importantly, what you thought! Your feedback is invaluable and helps me to continue creating recipes that you’ll love.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. Happy cooking! I’m eager to hear all about your Baked Feta Potatoes success!