Description
Experience the delightful flavors of the Mediterranean with this Roasted Potatoes with Baked Feta and Garlic recipe. Crispy baby potatoes are roasted to perfection alongside creamy baked feta, infused with garlic and herbs. A drizzle of lemon juice adds a refreshing zing, making this dish a standout side or a satisfying vegetarian main.
Ingredients
Scale
Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Baked Feta:
- 6 cloves garlic, peeled and smashed
- 1 block (6–8 oz) feta cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley or dill, for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, oregano, salt, and pepper. Spread on the baking sheet with garlic cloves.
- Roast Potatoes: Roast for 25-30 minutes until golden, turning once.
- Add Feta: Move potatoes aside, place feta on the sheet, drizzle with oil and pepper flakes. Bake for 10-12 minutes.
- Finish and Serve: Squeeze lemon juice over the pan, mix potatoes with feta or serve crumbled. Garnish with parsley or dill and serve warm.
Notes
- This dish pairs well with grilled meats or as a vegetarian main with crusty bread.
- For extra flavor, add sliced olives or sun-dried tomatoes before baking the feta.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
