Baked Feta Potatoes Recipe

Few dishes hit the sweet spot between comforting and downright addictive like Baked Feta Potatoes. This recipe brings together soft, crispy-edged potatoes with golden feta, roasted garlic, and a pop of herbs—all finished with a drizzle of honey and fresh basil. Honestly, it’s the kind of dish that never fails to astonish both family and friends, whether you serve it as a cozy side or make it the star of your table. If you’re craving something that’s easy to pull together yet feels uproariously special, Baked Feta Potatoes should zoom to the top of your must-cook list.

Ingredients You’ll Need

The beauty of Baked Feta Potatoes lies in their simplicity—each ingredient has its moment to shine and comes together for a dish that’s both timeless and unforgettably tasty. Don’t skip or swap too much here: every addition, from the fresh garlic to the smattering of basil, brings flavor and character to the finished potatoes.

• 2 large baking potatoes: These are the backbone of the dish, holding up to roasting and absorbing flavors like a dream.
• 200g block of feta: The feta bakes into a creamy, golden centerpiece, adding tang and richness in every forkful.
• 2 tbsp olive oil: Essential for crispy edges and to carry all those beautiful flavors through each potato chunk.
• 1 tsp dried thyme: Infuses subtle earthiness and complexity, balancing the creamy cheese and potatoes.
• 1 tsp dried oregano: Brings an unmistakable punch of herby Mediterranean flair to the dish.
• 1 tsp salt: Proper seasoning makes the potatoes sing—nothing bland happening here!
• 1 tsp black pepper: Pepper adds warmth and a gentle kick—don’t be shy.
• 0.5 tsp red chilli flakes: A modest spark of heat perfectly offsets the creamy feta.
• 1 head of garlic (top cut off): Roasted garlic melts into pure, savory sweetness when stirred in at the end.
• 1 lemon, quartered: The acidity brightens the whole dish, with zest and juice finishing each bite.
• 1 tbsp honey: The honey drizzle delivers a delicate sweetness that ties everything together—trust me, don’t skip it!
• 1/4 cup | 20g fresh basil: Fresh basil gives Baked Feta Potatoes that final hit of herbal freshness and gorgeous color.

How to Make Baked Feta Potatoes

Step 1: Prep and Par-Boil the Potatoes

Start by preheating your oven to 200C (390F). Wash your potatoes thoroughly, then cut them into hearty cubes. Next, pop the cubes into a saucepan, cover with water, and bring to a boil. Par-boil the potatoes for 6-8 minutes—no longer than 10—or they’ll get mushy on you. Once drained, let them steam dry for 2 to 3 minutes, setting the stage for the crispiest finish imaginable.

Step 2: Season and Roast the Potatoes

Transfer the dried potato cubes into your baking dish. Toss with olive oil, thyme, oregano, salt, and pepper until every piece is coated. This gentle bath of seasoning locks in flavor and helps crisp the edges. Roast the potatoes in the oven for 30 to 40 minutes, stirring once or twice for even browning, until they’re gorgeously golden and nearly finished cooking.

Step 3: Add the Feta and Lemon

At this stage, the magic really happens for these Baked Feta Potatoes. Nestle the whole block of feta right into the middle of the potatoes—dip one side in the seasonings, then flip to make sure it’s fully coated. Squeeze over half of your lemon for a bright, zesty touch. This bakes up like the toastiest feta block you’ll ever meet!

Step 4: Roast the Garlic & Finish

Remove the garlic head from the dish (being careful—it’ll be hot!). Once cool enough to handle, squeeze those soft, caramelized cloves from their skins and mash them into a paste with the flat side of your knife. Pop the baking dish back in the oven for another 15 minutes; the feta should get beautifully golden on top.

Step 5: Mix, Brighten & Serve

Time for the finishing touches: spoon the mashed garlic and juice from the remaining lemon half over the baked potatoes and feta. Tear or chiffonade the basil, then gently toss everything together. Finish with the final flourish—a drizzle of honey and another scatter of basil. The result? Baked Feta Potatoes that are as tempting as they look.

How to Serve Baked Feta Potatoes

Garnishes

When it comes to garnishing your Baked Feta Potatoes, more is more! A generous scatter of freshly torn basil brings vibrancy, while a dusting of extra red chilli flakes or lemon zest can take the flavor even higher. If you love a bit of crunch, toss over some chopped toasted walnuts or pine nuts just before serving—pure magic.

Side Dishes

Baked Feta Potatoes are versatile enough to pair with just about anything. Try them alongside a crisp, peppery arugula salad or a simple cucumber-tomato salad tossed with more feta. For heartier meals, serve next to grilled chicken, lamb chops, or a seared salmon fillet. They’re also incredible as part of a brunch spread!

Creative Ways to Present

If you’re looking to impress, serve the potatoes directly in an oven-to-table dish, letting guests scoop up that gooey, golden feta by the spoonful. For individual portions, pile some Baked Feta Potatoes into small ramekins and top with microgreens—a playful and chic touch. Or, turn them into loaded potato nachos with extra herbs and a dollop of Greek yogurt.

Make Ahead and Storage

Storing Leftovers

If you manage to have any Baked Feta Potatoes left, transfer them to an airtight container and stash in the fridge. They’ll keep well for up to three days, retaining most of their lovely flavor—although don’t be surprised if someone sneaks them for a midnight snack!

Freezing

While the feta and potatoes can technically be frozen, the texture does change a bit after thawing. For best results, freeze any leftovers in a single layer and use within a month. Let them thaw in the refrigerator overnight before reheating for the best flavor and consistency.

Reheating

To bring your Baked Feta Potatoes back to life, spread them out on a baking sheet and warm at 180C (350F) until hot and crisped again—about 10-15 minutes. Avoid microwaving if you can, as it will sacrifice the crispy potato edges and that coveted golden feta.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes bring a slightly different sweetness and texture but pair beautifully with the feta and herbs. Just keep an eye on the roasting time—they tend to cook a bit faster.

Is there a vegan version of Baked Feta Potatoes?

Yes, you can substitute vegan feta or even firm tofu (season heavily for the best flavor), and swap out the honey for maple syrup or agave nectar. You’ll get the same creamy, salty hit in every bite—just without the dairy.

Can I make this ahead for a party?

Definitely! You can prep the whole dish up to the point of baking, then store it covered in the fridge. Pop it into the oven just before guests arrive, and finish with the honey and basil for a fresh-out-of-the-oven result.

What should I do if my feta doesn’t get golden?

Some feta brands don’t brown as well as others due to moisture content. If you crave more color, switch your oven to broil for the last two minutes—just keep a close eye to prevent burning.

Can I add other vegetables?

You bet! Throw in chunks of bell pepper, red onion, or zucchini with the potatoes before roasting. Just cut everything to a similar size for even cooking and the flavors will meld in the most delicious way.

Final Thoughts

If you haven’t made Baked Feta Potatoes yet, this is your calling. They’re easy, memorable, and destined to become everyone’s favorite way to eat potatoes. Roll up your sleeves and dive in—you’ll wonder how you ever lived without them!

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