Honestly? I didn’t know potatoes could be this luxurious until I made these baked feta potatoes for the first time. There’s something about the combination of creamy, briny feta and crispy, golden baby potatoes that just hits different. It’s cozy, indulgent, and shockingly simple.
The garlic and herbs bring that rustic, homey flavor—and the smell while it’s baking? Unreal. Like Sunday dinner at your grandmother’s, but faster and easier.
This dish feels like comfort food, but it’s elevated. It’s the kind of side that steals the spotlight. Or if you’re like me, you’ll just eat it as the main dish and call it a win.
Let’s get into this crowd-favorite recipe you’ll keep coming back to.
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Why Baked Feta Potatoes Are a Crowd-Pleaser
What makes these baked feta potatoes so irresistible
I’m telling you, it’s that creamy-meets-crispy combo. When you roast baby potatoes until they’re golden and tender, and nestle a whole block of feta in the middle? Magic. The cheese softens into this melty, scoopable goodness with browned edges, and the herbs make it smell like a fancy Mediterranean restaurant.
And you only need a handful of pantry staples—no exotic ingredients or hard-to-find cheese. Just real, rustic flavor. These baked feta potatoes check all the boxes: easy, affordable, and tastes like a side you paid $20 for at a bistro.
How I discovered this simple, yet indulgent potato bake
It started on a weeknight. I had half a block of feta and a bag of baby potatoes I bought on impulse. No plan. I tossed them in olive oil, added garlic and herbs, and baked it all with the cheese in the center. I didn’t expect much.
But when I pulled it out of the oven, it looked and smelled like I’d done something intentional. One bite and I was hooked. Now it’s a go-to—especially for dinner parties when I want to look like I tried harder than I did.
Essential Ingredients for Baked Feta Potatoes
All you need for the best baked feta potatoes
Here’s your minimalist, flavor-packed grocery list. Use fresh ingredients for best results:
| Ingredient | Amount |
|---|---|
| Baby potatoes | 2 pounds (halved) |
| Feta cheese block | 8 oz |
| Olive oil | 3 tbsp |
| Garlic (minced) | 3 cloves |
| Dried oregano | 1 tsp |
| Dried thyme | 1 tsp |
| Salt & black pepper | To taste |
| Fresh parsley (garnish) | Optional |
Feel free to add crushed red pepper flakes or lemon zest if you like a little kick or brightness.
Necessary equipment and prep tips
Don’t overthink the tools. Here’s what you need:
- Large mixing bowl
- Oven-safe baking dish (9×13 works well)
- Sharp knife (for halving potatoes)
- Garlic press or fine grater (if you’re fancy)
Tip: Don’t skip halving the baby potatoes—they roast more evenly and soak up all the garlicky olive oil.
And here’s the thing: you don’t need to pre-cook anything. Just toss, spread, and bake.
How to Make Baked Feta Potatoes Perfect Every Time
Step-by-step for baking those potatoes
This isn’t a fussy recipe. Just a few simple steps and you’re golden (literally). Here’s how I make it:
- Preheat your oven to 400°F (200°C).
- Toss your halved baby potatoes with olive oil, garlic, oregano, thyme, salt, and black pepper in a large bowl.
- Transfer to a baking dish, spreading the potatoes out evenly.
- Nestle your feta block right in the center.
- Bake for 35–40 minutes, or until potatoes are crispy and golden and feta is soft and lightly browned.
- Garnish with fresh parsley and serve immediately.
That’s it. No stirring, no flipping, no babysitting the oven. Just let the magic happen.
Timing and temperature pointers
Every oven’s a little different, so start checking around the 35-minute mark. You’re looking for:
- Golden brown edges on the potatoes
- Slight browning or cracking on top of the feta
- Fork-tender centers
If you want extra crisp, switch to broil for the last 2–3 minutes—but keep a close eye!
Variations, Tips & FAQ for Baked Feta Potatoes
Flavor twists and additional ingredients
Want to switch things up? These baked feta potatoes are a blank canvas. Here are a few creative spins:
| Add-In | Flavor Boost |
|---|---|
| Cherry tomatoes | Roasted sweetness + color pop |
| Kalamata olives | Briny kick, Mediterranean flair |
| Sliced red onions | Sweetness + texture |
| Chili flakes or paprika | Heat and smoky depth |
| Lemon juice or zest | Brightens the richness of feta |
And yes, crumbled feta works too—just tuck it into the corners instead of one big block.
Common questions answered
Can I use russet or Yukon Gold potatoes?
Sure, just cut them into smaller chunks to match baby potato size.
Is crumbled feta okay?
Yes. A block is better for melting, but crumbles will still flavor the dish.
How do I store leftovers?
Airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispy texture.
Can I make it dairy-free?
You can try plant-based feta alternatives—just be sure they melt well.
Serving Ideas, Storage, and Nutrition
What to serve with baked feta potatoes
These are rich and flavorful, so they work great with lean proteins or fresh dishes like:
- Grilled lemon herb chicken
- Mediterranean chickpea salad
- Roasted salmon with dill
- Sautéed greens with garlic
Or just serve with warm crusty bread and a glass of something bubbly.
Storage tips and nutrition facts
Storage:
- Cool completely before storing
- Airtight container in the fridge
- Reheat in oven at 375°F for 10 minutes
Nutrition (per serving):
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cup (approx.) |
| Calories | 220 kcal |
| Sugar | 1 g |
| Sodium | 390 mg |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Protein | 6 g |
| Cholesterol | 25 mg |
Frequently Asked Questions
Can I make baked feta potatoes ahead of time?
Yes! Assemble it all in the dish (minus baking) and store covered in the fridge. Pop it in the oven when ready.
Can I use goat cheese instead of feta?
Totally. Just note that goat cheese melts faster and has a tangier taste.
Do I need to peel the potatoes?
Nope—leave the skins on for texture, flavor, and extra nutrients.
Why is my feta not melting?
Feta softens more than it melts. If you want it creamier, stir it slightly at the end or mash it into the hot potatoes.
Conclusion
These baked feta potatoes are everything: creamy, crispy, garlicky, herby, and comforting. Whether you’re throwing together a last-minute side or planning a full meal, this dish delivers every time.
You can dress it up with fresh herbs or keep it rustic. Either way, it’s a recipe that feels fancy without being fussy.
Looking for more cozy, crave-worthy ideas? Try these next from the RecipesRealm archives:
- Easy Cranberry Brie & Thyme Phyllo Cups Recipe
- Baked Cranberry Cream Cheese Dip
- Easy Chocolate Cranberry Oat Muffins
Join the Conversation
Tried this recipe? I’d love to hear how it turned out!
Drop a comment, leave a rating, or tag your plate on Pinterest. Your creations inspire others—and make this little recipe space feel like a community kitchen.
Baked Feta Potatoes – 5-Ingredient Magic Side Dish That Wows
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden baby potatoes roasted to perfection with a rich, creamy block of feta right in the middle. These baked feta potatoes come together with simple ingredients, bold flavor, and hardly any effort. Perfect as a side—or honestly, just grab a fork and make it dinner. Cozy, craveable, and totally fuss-free!
Ingredients
- 2 pounds baby potatoes, halved
- 8 oz feta cheese block
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C).
In a large mixing bowl, toss halved baby potatoes with olive oil, minced garlic, oregano, thyme, salt, and black pepper.
Spread the potatoes evenly in a baking dish.
Place the block of feta in the center of the dish, nestled into the potatoes.
Bake uncovered for 35–40 minutes, until the potatoes are golden and tender and the feta is soft and slightly browned on top.
Garnish with fresh parsley and serve hot—right from the dish!
Notes
For a little heat, toss in some red chili flakes or smoked paprika.
Crumbled feta can be used if that’s what you’ve got—just tuck it around the potatoes.
Want a flavor boost? Add halved cherry tomatoes or a squeeze of lemon juice before serving.
Reheats beautifully in the oven or air fryer for those glorious crispy edges.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: ~1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6g
- Cholesterol: 25mg