Name: Baked Feta Potatoes
Prep time: 10 min
Cook time: PT-484953H25M
Total time: PT-484953H25M
Cuisine: Mediterranean
Ingredients: Baby potatoes or Yukon Gold potatoes (cut into chunks); Olive oil; Garlic (minced); Dried oregano or Italian seasoning; Crumbled feta cheese; Salt; Black pepper; Optional: lemon zest or lemon juice; Optional: chopped fresh parsley or dill for garnish

Baked feta potatoes are a rich, savory side dish that turns humble potatoes into something incredibly flavorful and crave-worthy. Tossed with olive oil and herbs, then baked with creamy, tangy feta cheese until golden and melty, this dish is simple, rustic, and bursting with Mediterranean-inspired flavor.

Baked Feta Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make, yet feels fancy enough for guests. The potatoes turn perfectly crispy on the outside and soft on the inside, while the feta adds creamy saltiness that melts right into the dish. It’s the kind of side that pairs with just about anything—from roasted meats to grilled veggies—but honestly, I’ve eaten it as a main more than once.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or Yukon Gold potatoes (cut into chunks)
Olive oil
Garlic (minced)
Dried oregano or Italian seasoning
Crumbled feta cheese
Salt and black pepper
Fresh parsley or dill (optional, for garnish)
Optional: lemon zest or a splash of lemon juice for brightness

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking dish or line a sheet pan with parchment.
In a large bowl, I toss the potatoes with olive oil, garlic, oregano, salt, and pepper until evenly coated.
I spread the potatoes in an even layer in the baking dish and bake for 25–30 minutes, tossing once halfway through.
Once the potatoes are nearly tender and golden, I sprinkle crumbled feta over the top.
I return the dish to the oven for another 10–15 minutes, until the cheese is warm and slightly golden around the edges.
Before serving, I sprinkle with chopped parsley or dill and a bit of lemon zest if I want a fresh finish.

Servings and Timing

This recipe makes about 4 servings as a side dish. It takes roughly 10 minutes to prep and 40–45 minutes to bake.

Variations

I’ve added cherry tomatoes or red onions for extra flavor and color.
Using flavored feta (like garlic herb or Mediterranean) gives a nice twist.
For a spicy version, I toss in crushed red pepper flakes or a dash of smoked paprika.
Roasted chickpeas or olives can be added before serving to turn it into a heartier dish.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. To reheat, I warm them in a 375°F oven for 10–15 minutes or in the air fryer for crispier results. Microwaving works too, though the potatoes may lose a bit of their crispiness.

FAQs

Can I use sweet potatoes?

Yes, I’ve made this with sweet potatoes and it’s just as delicious—slightly sweeter and softer, but still pairs beautifully with the feta.

Does feta melt in the oven?

Feta softens and gets creamy, but it won’t melt like cheddar or mozzarella. It gives a nice salty, creamy texture without turning runny.

Can I make this ahead of time?

Yes, I prep everything ahead and bake just before serving. If I’m short on time, I partially roast the potatoes, then finish with feta when ready.

What kind of potatoes work best?

I usually go with Yukon Golds or baby potatoes—they roast well and have a buttery texture. Russets work too but might get softer.

Can I make it dairy-free?

To make it dairy-free, I skip the feta or use a plant-based feta alternative. The seasoned potatoes still taste great on their own.

Conclusion

Baked feta potatoes are one of those simple, cozy dishes that feel way more luxurious than the effort it takes. They’re easy to make, full of flavor, and totally customizable depending on what I have on hand. Whether I’m serving them as a side or enjoying them as the main attraction, they never disappoint.