Description
These Roasted Potatoes with Baked Feta and Garlic are a deliciously savory side dish featuring crisp golden potatoes, creamy feta that melts to perfection, and roasted garlic for an irresistible depth of flavor. Simple to prepare yet impressive enough for guests, this recipe brings together Mediterranean-inspired ingredients for a dish that’s comforting and full of zest.
Ingredients
Units
Scale
For the Roasted Potatoes
- 2 pounds small Yukon Gold or red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Feta and Garlic
- 8 ounces block feta cheese
- 4 cloves garlic, peeled and left whole
- 1 tablespoon olive oil (for drizzling over feta)
- 1/2 teaspoon crushed red pepper flakes (optional)
To Finish
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat Oven – Preheat your oven to 400°F (200°C). Prepare a large baking sheet lined with parchment paper for easy clean-up.
- Prepare Potatoes – In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, dried oregano, salt, and black pepper until evenly coated. Spread them out, cut side down, on the prepared baking sheet, leaving space in the middle for the feta.
- Add Feta and Garlic – Place the block of feta cheese in the center of the baking sheet. Scatter the whole garlic cloves around the feta and potatoes. Drizzle another tablespoon of olive oil over the feta and sprinkle with crushed red pepper flakes, if using.
- Roast – Transfer the baking sheet to the oven. Roast for 35–40 minutes, flipping the potatoes halfway through, until the potatoes are golden and crisp, the garlic is tender, and the feta is browned and soft.
- Finish and Serve – Remove the baking sheet from the oven. Gently mash the roasted garlic and mix slightly with the melted feta. Sprinkle chopped parsley over everything and serve immediately with fresh lemon wedges for squeezing over the top.
Notes
- For extra flavor, add a few sprigs of fresh thyme or rosemary before roasting.
- If you prefer softer feta, use Greek feta in brine; for a firmer texture, use French or Bulgarian feta.
- This recipe pairs well with grilled meats or roasted vegetables for a complete meal.
- Leftovers can be refrigerated and enjoyed cold or reheated in the oven.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 295
- Sugar: 2g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
