Name: Roasted Potatoes with Baked Feta and Garlic
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs baby potatoes, halved; 1 block (7 oz) feta cheese; 5 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe

This isn’t some complicated restaurant dish; it’s incredibly straightforward Roasted Potatoes with Baked Feta and Garlic, a recipe designed for maximum flavor with minimal fuss. You’ll love how easily this comes together, mostly hands-off time in the oven, making it perfect for busy weeknights or relaxed weekend dinners.

The combination of salty feta melting into the potatoes alongside the aromatic garlic is simply divine, creating a comforting and satisfying experience that feels both rustic and elegant. If you’re a fan of comforting dishes with bold flavors, much like our popular Chicken Alfredo Stuffed Garlic Bread Subs, you’ll adore this. Try it tonight—you won’t believe how simple it is to create such a crowd-pleasing sensation!

Ingredients:

2 lbs Potatoes (Yukon Gold or Russet recommended, cut into 1-1.5 inch cubes or wedges) – Potatoes offer valuable nutrients, check out the Potatoes Nutritional Information for details.

1 block (7-8 oz) Feta Cheese (packed in brine is best, avoid pre-crumbled) – Learn more about this fantastic cheese in this Greek Feta Cheese Guide.
4-6 whole Garlic Cloves (unpeeled)
1/4 cup Olive Oil (good quality extra virgin)

1 tsp Dried Oregano
1/2 tsp Dried Thyme (optional, but lovely)
Salt (to taste – remember feta is salty!)

Black Pepper (freshly ground, to taste)
Optional User Tip: For bursts of sweetness and color, toss in a pint of cherry tomatoes during the last 15 minutes of roasting.
Optional User Tip: For a surprising sweet-and-salty finish, drizzle lightly with honey just before serving.

Universal Tip: Use good quality olive oil; its flavor really shines through in simple roasted dishes like this Roasted Potatoes with Baked Feta and Garlic.
Universal Tip: Don’t overcrowd your baking sheet! Give the potatoes space to roast, not steam, ensuring maximum crispiness.

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Wash your potatoes thoroughly and cut them into evenly sized 1 to 1.5-inch pieces (cubes or wedges work well). Why? Even sizing ensures all the potato pieces cook at the same rate, preventing some from being mushy while others are still hard. Pat them completely dry with a paper towel. Why? Removing excess moisture is crucial for achieving that desirable crispy exterior.

Season the Potatoes: Place the dried potato pieces in a large bowl. Add the olive oil, dried oregano, dried thyme (if using), a pinch of salt (go easy, feta will add more saltiness later), and a generous amount of freshly ground black pepper. Toss everything together until the potatoes are evenly coated. Why? Coating thoroughly ensures every bite is flavorful and promotes even browning and crisping in the oven.
Arrange on Pan: Spread the seasoned potatoes in a single layer on a large rimmed baking sheet. Tuck the unpeeled whole garlic cloves amongst the potatoes. Why? Roasting garlic whole and unpeeled mellows its flavor, making it sweet, nutty, and easily squeezable – a stark contrast to the pungency of raw garlic. Avoid overcrowding the pan, use two if necessary. Why? A single layer allows hot air to circulate around each piece, promoting roasting and crispiness rather than steaming.
Add the Feta: Create a small well in the center of the potatoes and place the block of feta cheese directly onto the baking sheet. Drizzle the top of the feta block with a little extra olive oil and sprinkle with a pinch more oregano if desired. Why? Using a block of feta allows it to soften and become creamy inside while developing a slightly golden crust, perfect for mashing and mixing later, unlike crumbled feta which can dry out or melt too quickly.

Roast (Part 1): Place the baking sheet in the preheated oven. Roast for 20-25 minutes.
Stir & Roast (Part 2): Remove the baking sheet from the oven. Gently toss the potatoes (try not to disturb the feta block too much). Return the pan to the oven and continue roasting for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and golden brown with crispy edges, and the feta is soft and slightly golden. Why? Stirring the potatoes halfway through ensures they brown evenly on all sides.
Combine & Finish: Carefully remove the baking sheet from the oven. Locate the roasted garlic cloves; they should be very soft. Squeeze the softened garlic paste out of the skins directly onto the feta. Using a fork, mash the roasted garlic into the softened feta cheese, then gently stir this creamy mixture together with the hot roasted potatoes. The heat from the potatoes will help everything meld beautifully. Why? Mashing the sweet, roasted garlic into the warm, tangy feta creates an incredibly flavorful, creamy coating for the crispy potatoes. Taste and adjust seasoning if needed (more salt or pepper).

Serve: Garnish with fresh parsley or dill if desired, and serve your delicious Roasted Potatoes with Baked Feta and Garlic immediately.

Serving Ideas

Serving your Roasted Potatoes with Baked Feta and Garlic is all about embracing its rustic charm and bold flavors. This dish shines beautifully as a standalone vegetarian main course; simply pair it with a crisp green salad tossed in a light lemon vinaigrette to cut through the richness. For plating, consider serving it family-style directly from the baking sheet (if presentable) or transferring it to a large, warm platter. Drizzle generously with a high-quality extra virgin olive oil just before serving and scatter fresh herbs like chopped parsley, dill, or chives over the top for a pop of color and freshness.

Alternatively, these Roasted Potatoes with Baked Feta and Garlic make an exceptional side dish. They pair wonderfully with grilled meats like lamb chops, chicken skewers, or a simple grilled steak. The salty feta and savory garlic complement the smokiness of the grill perfectly. They’re also fantastic alongside roasted fish, such as salmon or cod. If you enjoy exploring complementary flavors, consider serving it alongside other Mediterranean-inspired dishes. For another easy and flavorful meal idea featuring garlic and chicken, check out these Garlic Butter Chicken Bites with Parmesan Pasta.

FAQs

Q1: What are the best potatoes for Roasted Potatoes with Baked Feta and Garlic?

A: You have a few great options! Yukon Gold potatoes are a fantastic all-around choice; they have thin skin, a slightly creamy texture, and hold their shape well when roasted, resulting in a lovely balance of fluffy inside and crispy outside. Russet potatoes (like baking potatoes) will give you a fluffier interior and can get very crispy edges, though they might break down a bit more when mixed. Red potatoes have firmer flesh and waxy texture, holding their shape excellently and offering a slightly sweeter flavor. Choose based on your texture preference for your Roasted Potatoes with Baked Feta and Garlic!

Q2: Can I use pre-crumbled feta cheese instead of a block?

A: While you can use crumbled feta in a pinch, using a block of feta packed in brine is highly recommended for this Roasted Potatoes with Baked Feta and Garlic recipe. Block feta becomes wonderfully soft and creamy when baked, allowing you to mash it with the roasted garlic to create a luscious coating for the potatoes. Pre-crumbled feta often contains anti-caking agents, which can prevent it from melting as smoothly and may result in a drier texture rather than the desired creamy consistency.

Q3: How should I store and reheat leftover Roasted Potatoes with Baked Feta and Garlic?

A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain some crispiness, avoid the microwave if possible, as it can make the potatoes soggy. The best methods are reheating them on a baking sheet in a 375°F (190°C) oven or using an air fryer for about 5-10 minutes, until heated through and crisped up again.

Q4: Can I add other vegetables to this dish?

A: Absolutely! This Roasted Potatoes with Baked Feta and Garlic recipe is very adaptable. Consider adding vegetables like bell pepper chunks (red, yellow, or orange), red onion wedges, zucchini slices, or whole cherry tomatoes. Add heartier vegetables like peppers and onions along with the potatoes. Add quicker-cooking vegetables like zucchini or cherry tomatoes during the last 15-20 minutes of roasting time to prevent them from becoming mushy.

Q5: Is Roasted Potatoes with Baked Feta and Garlic considered a healthy dish?

A: It can certainly be part of a balanced diet! Potatoes themselves are a good source of potassium and vitamin C (USDA Potatoes Nutritional Information). Feta cheese provides calcium and protein (Greek Feta Cheese Guide), and using olive oil contributes healthy monounsaturated fats. However, it is a calorie-dense dish due to the oil and cheese. Enjoying Roasted Potatoes with Baked Feta and Garlic in moderation, perhaps alongside a large salad or lean protein, makes it a wholesome and satisfying meal option.

Q6: Can I make components of this recipe ahead of time?

A: Yes, you can do some prep work in advance. You can wash and chop the potatoes a few hours ahead; store them submerged in cold water in the refrigerator to prevent browning, then drain and dry thoroughly before using. You can also mix your dried herbs. However, for the best texture, it’s recommended to assemble and roast the Roasted Potatoes with Baked Feta and Garlic just before you plan to serve it.

Conclusion

This Roasted Potatoes with Baked Feta and Garlic recipe is a true testament to how simple ingredients, treated well, can create something truly spectacular. It’s the perfect combination of crispy, fluffy potatoes, salty, creamy feta, and sweet, mellowed garlic – a textural and flavorful delight that’s incredibly satisfying. Its ease of preparation makes it a weeknight hero, yet it’s impressive enough for guests. The aroma alone as it roasts will have everyone eagerly anticipating dinner. I hope you find this dish becomes a regular in your rotation, just like it has in mine. It’s versatile, comforting, and consistently delicious.

Pro Tips:

For extra tang and briny flavor, scatter some Kalamata olives over the dish during the last 10 minutes of roasting.

For a touch of smoky depth, add 1/2 teaspoon of smoked paprika to the potatoes along with the other seasonings before roasting.
For a vibrant finish, squeeze fresh lemon juice over the finished Roasted Potatoes with Baked Feta and Garlic just before serving.

Variations:

Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the dried herbs for a touch of heat.
Brighter Greek Style: Swap thyme for fresh dill (added at the end) and add lemon zest to the feta before baking.

Roasted Potatoes with Baked Feta and Garlic

Print Recipe

Roasted Potatoes with Baked Feta and Garlic is a savory, Mediterranean-inspired side dish bursting with creamy cheese, golden potatoes, and roasted garlic flavor.

Author: Kiera
Prep Time: 10 minutes
Cook Time: 35 minutes

Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish

Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1.5 lbs baby potatoes, halved
1 block (7 oz) feta cheese
5 cloves garlic, minced

3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon paprika

Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C).

Place halved potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with paprika, oregano, salt, and pepper. Toss to coat.
Push the potatoes to the edges and place the feta block in the center. Drizzle the remaining olive oil and minced garlic over the feta.
Bake for 30–35 minutes, until potatoes are golden and feta is lightly browned and soft.

Remove from oven and gently mix everything together on the tray to coat potatoes in creamy feta and garlic.
Garnish with chopped parsley and serve warm.