These Baked Feta Potatoes are inspired by the viral baked feta pasta trend but with a delicious, potato-filled twist! This one-pan dish is rich, creamy, tangy, and herby—crispy roasted potatoes baked with feta cheese, fresh lemon, garlic, and a generous handful of basil. It’s the ultimate summer side dish, though honestly, you’ll want to enjoy it year-round.
Why You’ll Love This Recipe
If you’re a fan of my Greek roasted potatoes with whipped feta or the baked feta butternut squash twist, this recipe brings together the best of both in one irresistible dish. It’s cozy, zesty, and herby—and perfect alongside everything from grilled veggies to your favorite BBQ mains.
🥔 Ingredients You’ll Need
- Potatoes: Use a yellow or all-purpose potato for the crispiest results. I prefer leaving the skins on, but you can peel them if you like.
- Feta Cheese: Use a block of feta (200g). If you’re vegetarian, double-check that your feta is suitable.
- Olive Oil: Enhances flavor and helps roast the potatoes perfectly.
- Garlic: Roasting a whole head of garlic infuses the dish with mellow, rich flavor.
- Lemon: Adds brightness and cuts through the richness of the feta.
- Dried Herbs: A blend of oregano and thyme gives this dish that classic Greek flair.
- Honey: Optional but highly recommended for a touch of sweetness that balances the tanginess of the lemon and feta.
- Fresh Basil: Stirred in at the end for a fresh, herbaceous finish.
🔄 Substitutions & Variations
- Cheese Swap: Try goat cheese, Boursin, or soft cheese if you don’t have feta.
- Vegan Version: Use a plant-based feta alternative—Violife works well!
- Add-ins: Toss in cherry tomatoes, kalamata olives, red onion, or air-fried crispy chickpeas to make it heartier.
- Spicy Option: Add a pinch of chili flakes or smoked paprika.
👩🍳 How to Make Baked Feta Potatoes
Step 1: Prep the Potatoes
Wash and cube the potatoes (no need to peel unless preferred). Keep the pieces small for quicker, even roasting.
Step 2: Assemble the Baking Dish
Add the potatoes to a baking dish and toss with dried oregano, thyme, salt, pepper, and 1 tablespoon of olive oil. Nestle the block of feta in the center and place the garlic head and half the lemon around it. Drizzle the rest of the olive oil on top.
Step 3: Bake
Roast at 200°C (390°F) for 45–55 minutes, or until the potatoes are golden and crisp. Remove the garlic after about 35 minutes if it starts to brown.
Step 4: Finish the Dish
Let the garlic cool slightly, then squeeze the cloves from their skins and mash into a paste. Stir the garlic into the potatoes along with the juice from the remaining lemon half and torn fresh basil. Use a spoon to gently mix everything, mashing the baked feta into a creamy coating.
Step 5: Serve
Drizzle with honey (optional) and garnish with extra basil. Serve warm as a side dish or light main.
🧊 Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days. These are just as tasty cold—like a Mediterranean-inspired potato salad—making them great for meal prep or picnics!
🍽 What to Serve With Baked Feta Potatoes
Pair this vibrant dish with:
- Harissa Meatballs with Couscous
- Roasted Chickpea Flatbreads with Garlic Feta Sauce
- Romesco Chickpeas
- Creamy Pesto Beans
- Greek Salad
- Tzatziki or cucumber yogurt dip
❓ FAQs
What if my potatoes aren’t fully cooked?
If the potatoes are still firm after the cooking time, remove the feta, garlic, and lemon, and continue roasting the potatoes until they’re tender and crispy. Overcooking feta can make it rubbery.
Can I use sweet potatoes?
Yes, though the flavor and texture will be different. Keep an eye on baking time since sweet potatoes roast differently.
Can I make it ahead of time?
Absolutely! It reheats well and can also be enjoyed cold, making it ideal for meal prep or potlucks.
Baked Feta Potatoes Recipe Card
Yield: 2–3 servings
Cook Time: 45–55 minutes
Total Time: ~1 hour
Ingredients:
- 1–2 large baking potatoes (cubed)
- 200g block of feta
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 head garlic (top sliced off)
- 1 lemon, quartered
- 1 tbsp honey (optional)
- ¼ cup fresh basil (chopped)
Instructions:
- Preheat oven to 200°C (390°F).
- Add cubed potatoes to a baking dish with thyme, oregano, salt, pepper, and 1 tbsp olive oil. Toss to coat.
- Place feta in the center, and nestle in the garlic head and half the lemon. Drizzle over remaining olive oil.
- Bake for 45–55 minutes, or until potatoes are golden and crispy. Remove garlic after 35 minutes if browning.
- Once cool enough, squeeze garlic cloves from their skins and mash into a paste.
- Stir garlic, juice from remaining lemon, and basil into the dish. Gently mash and mix the feta into the potatoes.
- Drizzle with honey if using. Serve and enjoy!