These Baked Feta Potatoes are crispy, creamy, and full of bold flavor – the ultimate one-pan side dish! Roasted golden potatoes are tossed with melty baked feta, zesty lemon, roasted garlic, and fresh basil for a rich Mediterranean twist that’s perfect for summer (or anytime!).
A simple white plate loaded with baked feta potatoes, fresh basil, lemon zest, and red chili flakes might just steal the show at your next dinner or BBQ. Think: the viral baked feta pasta meets golden Greek potatoes, in the most crave-worthy way.
Why You’ll Love These Baked Feta Potatoes
If you’re already a fan of my Greek Potatoes with Whipped Feta or my Baked Feta Butternut Squash Pasta, this dish brings the best of both worlds together. It’s warm, creamy, and herby with that irresistible salty tang from feta. Plus, it’s easy to make in just one pan and ready in under an hour.
This cheesy side dish pairs beautifully with a crisp Greek salad, grilled veggies, or your favorite BBQ mains.
Ingredients You’ll Need
Here’s what makes this dish shine:
- Potatoes – Use yellow potatoes or another all-purpose variety. No need to peel unless you want to!
- Feta Cheese – Use a block of feta for best melting. Choose a vegetarian-friendly version if needed.
- Garlic – A whole head roasted right in the pan adds deep, mellow flavor.
- Lemon – Adds brightness and balance.
- Dried Herbs – Oregano and thyme give this dish a Greek-inspired touch.
- Olive Oil – For rich flavor and crispy edges.
- Red Chili Flakes – Optional, but recommended for a little kick.
- Fresh Basil – Brings everything to life at the end.
- Honey – Just a touch for balance and extra depth.
Variations & Substitutions
- Add-ins: Cherry tomatoes, sun-dried tomatoes, red onion, kalamata olives, or air-fried chickpeas turn this into a more filling main.
- Make it vegan: Swap the feta for a plant-based alternative like Violife.
- Different cheese: Goat cheese or Boursin can be used in place of feta.
- Try sweet potatoes: While untested, sweet potatoes could work – just adjust baking time as needed.
How to Make Baked Feta Potatoes
1. Prep the Potatoes
Wash and cube the potatoes (peeling optional). Parboil for 6–8 minutes to soften, then drain and let steam dry for a few minutes.
2. Roast with Garlic & Herbs
Toss potatoes with olive oil, thyme, oregano, salt, and pepper in a baking dish. Nestle in the whole garlic head (top sliced off). Roast at 390°F (200°C) for 30–40 minutes until golden and nearly tender.
3. Add the Feta & Lemon
Remove the garlic and set aside. Add the feta block to the pan, squeeze over half the lemon juice, and roast everything for 15 more minutes.
4. Mash Garlic & Toss to Finish
Mash the roasted garlic and stir it back into the pan. Gently toss the crispy potatoes with the softened feta, remaining lemon juice, fresh basil, and a drizzle of honey. Sprinkle with chili flakes and more basil to finish.
Serving Suggestions
These potatoes shine on their own or as part of a Mediterranean spread. Try them with:
- Harissa Meatballs & Herby Pearl Couscous
- Romesco Chickpeas
- Creamy Pesto Beans
- Tzatziki or Cucumber Yogurt Dip
- Roasted Chickpea Flatbreads
- Grilled meats or veggie skewers
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy them warm or cold – they make a fantastic twist on potato salad!
FAQ
What if my potatoes aren’t done after roasting?
If the potatoes need more time, remove the feta and garlic, then return just the potatoes to the oven until crisped to your liking.
Can I use crumbled feta instead of baking a block?
Yes! While baking the block gives a creamier texture, you can sprinkle crumbled feta over the roasted potatoes just before serving.
Can I make this ahead?
Yes – roast the potatoes in advance, then reheat and add the feta just before serving to keep everything creamy and fresh.
Baked Feta Potatoes Recipe
Yield: 4 servings
Cook Time: 55 minutes
Total Time: 55 minutes
Ingredients:
- 2 large baking potatoes, cubed
- 1 (200g) block feta cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red chili flakes (optional)
- 1 head of garlic, top sliced off
- 1 lemon, quartered
- 1 tbsp honey
- ¼ cup (20g) fresh basil, chopped
Instructions:
- Preheat oven to 390°F (200°C).
- Parboil cubed potatoes for 6–8 minutes. Drain and steam dry for 2–3 minutes.
- Toss potatoes with herbs, salt, pepper, and olive oil in a baking dish. Add garlic and roast for 30–40 minutes.
- Remove garlic. Add feta block to the dish, squeeze over half the lemon juice, and return to oven for 15 minutes.
- Mash the garlic, then stir it into the potatoes along with the baked feta, remaining lemon juice, honey, and fresh basil.
- Garnish with chili flakes and extra basil. Serve warm.