Description
Golden, crispy roasted potatoes are paired with warm, creamy baked feta and aromatic roasted garlic in this easy yet impressive side dish. It’s the perfect blend of salty, tangy, and savory flavors, ideal for elevating weeknight dinners or impressing at any gathering.
Ingredients
Units
Scale
For the Potatoes
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For the Feta and Garlic
- 8 ounces block feta cheese
- 1 whole head garlic
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
To Finish
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the potatoes. In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, and dried oregano until evenly coated. Spread them out in a single layer on one side of the prepared baking sheet.
- Prepare the feta and garlic. Place the block of feta on the empty side of the baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil. Place on the sheet pan next to the feta.
- Roast everything. Roast the potatoes, feta, and garlic for 35–40 minutes, flipping the potatoes halfway through, until potatoes are golden and tender, feta is soft and slightly browned, and garlic cloves are caramelized.
- Serve. Squeeze the roasted garlic from its skins and scatter over the potatoes and feta. Sprinkle with red pepper flakes (if using), garnish with parsley, and serve with lemon wedges for squeezing over the top.
Notes
- Use baby Yukon Gold or red potatoes for extra creamy texture and crispness.
- You can substitute crumbled feta in a pinch, but block feta holds its shape and texture better.
- For extra flavor, you can add fresh thyme or rosemary to the potatoes before roasting.
- This dish is best served warm, but leftovers can be stored in the fridge and reheated.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
