There’s something deeply nostalgic about the aroma of roasted potatoes mingling with herbs, garlic, and cheese—especially when that cheese is creamy, tangy feta that melts into every crevice like a warm embrace. Baked feta potatoes aren’t just another side dish; they are an invitation to slow down, savor, and connect.

I first came across baked feta potatoes during a late summer gathering at a friend’s home in the countryside. The kitchen buzzed with laughter, stories floated through the air, and a tray of golden potatoes crowned with bubbling feta came out of the oven, instantly drawing us in. It was the kind of dish that needed no introduction—simple ingredients, deeply satisfying.

Rooted in Mediterranean flavors, this recipe carries the soul of Greek cooking—rustic, unfussy, and flavorful. Perfectly crisp potatoes roasted with a whole head of garlic, finished with crumbled baked feta, fresh basil, and a touch of lemon juice for brightness. Whether it’s served as a holiday side, a weeknight comfort meal, or part of a vegetarian feast, this recipe brings people together.

Why You’ll Love This Recipe:

• Effortless Elegance: Minimal prep, maximum flavor.
• Naturally Vegetarian: A hearty dish that satisfies without meat.
• Meal Prep Friendly: Reheats beautifully and works in salads or bowls.
• Flexible Pairings: Pairs well with grilled chicken, lamb, or simply on its own.

INGREDIENTS YOU’LL NEED:

• 2 large baking potatoes, cubed
• 1 block (200g) feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon red chili flakes
• 1 whole garlic bulb (top trimmed)
• 1 lemon, quartered
• 1 tablespoon honey
• ¼ cup fresh basil, chopped

HOW TO MAKE BAKED FETA POTATOES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 200°C (390°F). This ensures your potatoes start crisping up as soon as they hit the heat. Wash and cube the potatoes into roughly 1-inch pieces—big enough to stay fluffy inside but crisp up nicely.

Step 2: Parboil the Potatoes
Bring a pot of salted water to a boil and parboil the cubed potatoes for about 6-8 minutes. This step gives them a tender center and reduces baking time. Drain well and let them steam dry for 2 minutes to remove excess moisture.

Step 3: Season and Roast
In a large roasting dish, toss the potatoes with olive oil, thyme, oregano, salt, and pepper. Nestle the whole garlic bulb, cut side up, among the potatoes. Roast uncovered for 30–40 minutes or until golden brown and crispy.

Step 4: Add the Feta
Once the potatoes are crisp, make space in the center of the dish and place the block of feta. Squeeze over half a lemon and sprinkle with red chili flakes for a subtle kick. Roast for an additional 15 minutes, just until the feta begins to brown and soften.

Step 5: Finish with Garlic & Herbs
Carefully remove the roasted garlic from the dish. Once cool enough to handle, squeeze out the soft garlic cloves and mash into a paste. Stir the paste back into the potatoes for a sweet, mellow depth of flavor. Finish with lemon juice, a drizzle of honey, and a sprinkle of chopped basil.

HELPFUL TIPS:

• Crispier Potatoes Tip: Let the potatoes steam dry well before roasting to get that golden, crisp edge.
• Garlic Hack: Roasting a whole bulb adds sweetness—don’t skip it!
• Herb Swap: Try fresh dill or parsley instead of basil for a new twist.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

NOTES:

This dish is just as tasty the next day. Serve cold as a base for a grain bowl or reheat in the oven to revive the crispy texture.

NUTRITIONAL INFORMATION (PER SERVING):

• Calories: 374
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 44g
• Fiber: 5g
• Sugar: 9g
• Protein: 12g
• Sodium: 1063mg

FREQUENTLY ASKED QUESTIONS:

Can I make this vegan?
Yes! Simply substitute the feta with a vegan feta-style cheese. Many almond- or cashew-based versions melt well and bring the same tangy richness.

What potatoes work best?
Waxy varieties like Yukon Gold are ideal for holding their shape and developing a crispy crust.

Can I use crumbled feta?
You can, but a whole block holds together better during roasting and gives a creamier texture when mixed.

STORAGE INSTRUCTIONS:

Cool leftovers completely, then store in an airtight container in the fridge for up to 4–5 days. To reheat, pop them in a 180°C oven for 10 minutes or until warmed through and crisp again.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Stuffed Sweet Potatoes
• A Cozy Evening with Chicken Breast Stuffed with Feta and Spinach
• Savory Hard-Boiled Egg Spinach Breakfast Bake
• Healthy Mushroom Stuffed Chicken Breast

CONCLUSION:

Baked feta potatoes are more than just comfort food—they’re a celebration of simplicity. They bring warmth to any table, make weeknights feel like a gathering, and never fail to spark conversation. Whether served with grilled lamb, added to a salad bowl, or enjoyed on their own, they’ll soon be a favorite in your kitchen too.

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