Description
These Roasted Potatoes with Baked Feta and Garlic are crispy, golden, and packed with flavor, topped with creamy, melty feta and roasted garlic. It’s an easy yet impressive side dish perfect for any meal!
Ingredients
Units
Scale
For the Roasted Potatoes:
- 1 1/2 lbs baby potatoes (or Yukon Gold, cut into bite-sized pieces)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color & smokiness)
- 1/2 teaspoon dried oregano or thyme
- 1/4 teaspoon red pepper flakes (optional, for spice)
For the Baked Feta:
- 1 block (7 oz) feta cheese
- 1 tablespoon olive oil
- 1/2 teaspoon honey (optional, balances the saltiness)
- 1/2 teaspoon dried oregano
For Garnish:
- 1 tablespoon chopped fresh parsley
- Zest of 1/2 lemon (for brightness, optional)
- Extra red pepper flakes (if you like heat!)
Instructions
Step 1: Roast the Potatoes
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, garlic, salt, pepper, paprika, oregano, and red pepper flakes on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until crispy and golden brown.
Step 2: Bake the Feta
- Place feta block in a small baking dish.
- Drizzle with olive oil and honey, then sprinkle with dried oregano.
- Bake in the oven with the potatoes for 10-12 minutes, until soft and slightly golden.
Step 3: Assemble & Serve
- Remove potatoes and feta from the oven.
- Crumble the warm, soft feta over the crispy potatoes.
- Garnish with fresh parsley, lemon zest, and extra red pepper flakes.
- Serve immediately and enjoy!
Notes
✔ Extra crispy potatoes? Roast at 425°F (220°C) and spread them out on the pan.
✔ Want a tangy twist? Drizzle with balsamic glaze or lemon juice before serving.
✔ Add protein? Toss in chickpeas or serve with grilled chicken or lamb.
✔ No feta? Use crumbled goat cheese or ricotta for a different texture.