Description
Creamy baked feta meets crispy golden potatoes in this easy, comforting Mediterranean-inspired dish. Perfect as a hearty side or vegetarian main, it combines tangy feta, garlicky herbs, and tender baby potatoes for a flavorful one-pan meal.
Ingredients
2 lbs baby potatoes, halved
7 oz block of feta cheese
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper, to taste
Juice of 1/2 lemon
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine the halved baby potatoes, olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Make a space in the center of the dish and place the block of feta cheese in the middle.
- Bake for 35–40 minutes, until the potatoes are golden and crispy on the edges and the feta is soft and lightly browned.
- Remove from the oven and squeeze lemon juice over the dish.
- Lightly mash the feta into the potatoes for a creamy texture or leave it in chunks, based on preference.
- Garnish with chopped parsley, if using, and serve warm.
Notes
Use sweet potatoes or Yukon golds for variation.
Add kalamata olives or sun-dried tomatoes for extra Mediterranean flavor.
Canned chickpeas can be added for additional protein.
Sprinkle red chili flakes before baking for a spicy kick.
To make it vegan, substitute with plant-based feta.
Leftovers keep well for up to 3 days in the fridge and reheat best in the oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
