A Mediterranean-inspired side dish that combines crispy roasted potatoes with creamy, tangy feta cheese and aromatic garlic. This simple yet elegant recipe creates the perfect balance of textures and flavors for an impressive addition to any meal.
Why You’ll Love This Recipe
This roasted potato and feta dish strikes the perfect balance between simplicity and sophistication. The contrast between the crispy, golden potatoes and the creamy, melted feta creates a textural masterpiece, while the garlic and fresh thyme infuse the dish with irresistible Mediterranean flavors. It’s an effortless yet impressive side that pairs beautifully with grilled meats or stands strong as a vegetarian main. Plus, it requires minimal prep work, making it ideal for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Baby potatoes are the star of this dish, providing a creamy interior and crispy exterior when roasted. Their small size means more surface area for browning and faster cooking time than larger potatoes. If you can’t find baby potatoes, you can substitute fingerlings or quartered regular potatoes.
Feta cheese contributes a tangy, salty flavor that transforms as it bakes, developing a slightly crispy exterior while maintaining a creamy center. Traditional Greek or Bulgarian feta works best here, but you could substitute goat cheese for a different but equally delicious flavor profile.
Garlic adds essential aromatic depth to the dish. When roasted, it becomes sweet and mellow, losing its raw pungency while infusing the oil and potatoes with flavor. Feel free to adjust the amount based on your preference.
Olive oil helps the potatoes crisp up in the oven while carrying the flavors of garlic and herbs throughout the dish. Use a good quality extra virgin olive oil for the best flavor.
Fresh thyme brings an earthy, slightly floral note that complements both the potatoes and feta perfectly. If you don’t have fresh thyme, you can use dried (about 1 teaspoon) or substitute with rosemary or oregano for a different but compatible flavor profile.
Salt and black pepper are simple but crucial seasonings that enhance all the other flavors in the dish. Sea salt or kosher salt will give the best results.
Directions
- Preheat your oven to 400°F (200°C). This temperature is perfect for achieving crispy potatoes while properly melting the feta.
- In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, fresh thyme, salt, and black pepper. Toss thoroughly to ensure each potato is well coated with the seasoned oil.
- Transfer the potato mixture to a baking sheet, arranging them in a single layer for even cooking. Place the block of feta cheese in the center of the sheet, surrounded by the potatoes.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes develop a golden, crispy exterior. The edges should be browning nicely, and the potatoes should be fork-tender.
- Remove the baking sheet from the oven and carefully crumble the now-softened feta cheese over the roasted potatoes. The cheese will have begun to melt but will still be intact enough to break apart.
- Return the baking sheet to the oven for an additional 5-7 minutes, allowing the crumbled feta to slightly brown and further integrate with the potatoes.
- Serve warm, directly from the baking sheet for a rustic presentation, or transfer to a serving dish.
Servings and Timing
This recipe serves 4 people as a side dish, or 2-3 as a main course when paired with a salad. Each serving contains approximately 310 calories.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
This dish can be prepared ahead of time up to the point of putting it in the oven, making it convenient for entertaining or meal planning.
Variations
Greek-Inspired Version: Add halved cherry tomatoes and pitted Kalamata olives to the potato mixture before roasting. Sprinkle with dried oregano instead of thyme, and finish with a squeeze of lemon juice before serving.
Spicy Option: Add 1/2 teaspoon of red pepper flakes to the olive oil mixture for a pleasant heat that complements the feta cheese beautifully.
Herb Garden Medley: Incorporate a mixture of fresh herbs like rosemary, oregano, and dill along with or instead of the thyme for a more complex flavor profile.
Veggie Loaded: Add bell peppers, zucchini chunks, or Brussels sprouts to roast alongside the potatoes for a more substantial, colorful dish.
Lemon Bright: Add lemon zest to the oil mixture before roasting and finish with a squeeze of fresh lemon juice for a bright, zesty flavor that cuts through the richness of the feta.
Storage/Reheating
This dish is best enjoyed fresh from the oven when the potatoes are at their crispiest and the feta is warm and slightly melted. However, leftovers can be stored and enjoyed later with proper handling.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the potatoes will lose some of their crispness.
Freezing: This dish is not ideal for freezing as the texture of both the potatoes and feta will be compromised upon thawing.
Reheating: For best results, reheat leftovers in a 350°F (175°C) oven for 10-15 minutes until warmed through. This will help restore some of the original texture. Avoid microwave reheating if possible, as it will make the potatoes soggy.
Make Ahead: If you want to prepare components ahead of time, you can parboil the potatoes and store them in the refrigerator for up to 24 hours before proceeding with the recipe. This can actually improve the final texture of the roasted potatoes.
FAQs
Can I use regular-sized potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into 1-inch chunks. Red or Yukon Gold varieties work particularly well. Just ensure they’re cut to a similar size for even cooking, and you may need to extend the roasting time by 5-10 minutes.
What type of feta cheese works best for this recipe?
Traditional Greek or Bulgarian feta made from sheep’s milk offers the best flavor and texture for this dish. Block feta packed in brine (rather than pre-crumbled) will give you the creamiest result when baked.
Can I make this dish dairy-free?
Yes, you can omit the feta cheese or substitute it with a dairy-free feta alternative. The garlicky roasted potatoes are delicious on their own, or you could add nutritional yeast in the final few minutes of roasting for a cheesy flavor without dairy.
How do I know when the potatoes are done roasting?
The potatoes should be golden brown on the outside and easily pierced with a fork. The edges should be crispy, and some may have a slight caramelization where they’ve been in contact with the baking sheet.
Can I add other vegetables to roast alongside the potatoes?
Absolutely! Vegetables with similar cooking times work best, such as bell peppers, cherry tomatoes, zucchini, or Brussels sprouts. Add them to the baking sheet along with the potatoes.
Is it necessary to flip the potatoes during roasting?
While not absolutely necessary, giving them a gentle toss halfway through the initial roasting time (before adding the crumbled feta) can help ensure even browning on all sides.
What can I serve with this dish?
This versatile dish pairs beautifully with grilled meats, particularly lamb or chicken. It also works well alongside a Greek salad for a complete Mediterranean-inspired meal, or can be served as a vegetarian main with a side of wilted greens.
Can I use dried herbs instead of fresh thyme?
Yes, substitute dried thyme at a ratio of 1 teaspoon dried for 1 tablespoon fresh. Other dried herbs like oregano or herbes de Provence also work well in this recipe.
How should I store leftover feta cheese?
If you’re using only part of a block of feta for this recipe, store the remainder in its original brine or in a homemade brine of water and salt. Keep it refrigerated in an airtight container where it will last for up to two weeks.
Can I prepare this dish in advance for a dinner party?
You can prepare the potatoes and seasonings up to a day ahead and keep them refrigerated. For the freshest result, roast everything just before serving. Alternatively, you can fully roast the dish up to an hour before serving and keep it loosely covered with foil, then reheat at 350°F for 5-10 minutes just before serving.
Conclusion
Roasted Potatoes with Baked Feta and Garlic delivers Mediterranean flair with minimal effort. The combination of crispy potatoes and melty, tangy feta creates a dish that’s both comforting and sophisticated. Perfect as a side or light main course, this versatile recipe showcases how a few quality ingredients can transform into something truly special. Whether for a weeknight dinner or weekend gathering, this dish offers impressive results that belie its simple preparation. Make it once, and it’s likely to become a regular feature in your cooking repertoire—a true testament to the enduring appeal of Mediterranean-inspired cuisine.
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Roasted Potatoes with Baked Feta and Garlic
A delicious and easy recipe for roasted potatoes with baked feta and garlic, perfect as a side dish or appetizer.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 lbs baby potatoes, halved
- 1 block feta cheese
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss halved potatoes with olive oil, garlic, thyme, salt, and pepper.
- Spread potatoes on a baking sheet and place the block of feta cheese in the center.
- Roast for 25-30 minutes, or until potatoes are crispy and golden.
- Remove from the oven, and crumble feta cheese over the potatoes.
- Return to the oven for another 5-7 minutes, until the feta is slightly browned.
- Serve warm.
Notes
- For extra flavor, you can add a sprinkle of red pepper flakes before roasting.
- Ensure feta cheese is a block version, not crumbled, for better melting.
- You can substitute fresh thyme with dried thyme, but reduce the amount to 1 tsp.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
