Description
Baked Feta Potatoes combine crispy, golden roasted Yukon Gold potatoes with a creamy, tangy feta cheese topping infused with fresh herbs, garlic, and lemon. This easy and flavorful side dish is perfect for any meal, delivering cheesy perfection with a Mediterranean twist.
Ingredients
Scale
Potatoes
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil for tossing
Feta Mixture
- 4 oz block of feta cheese
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (plus more for drizzling)
Optional Garnish
- Kalamata olives
- Sun-dried tomatoes
- Extra crumbled feta
- Fresh oregano
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the potatoes.
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly. Halve or quarter them depending on size to ensure even cooking. Toss the potatoes in 2 tablespoons of olive oil, salt, and freshly ground black pepper until evenly coated.
- Roast Potatoes: Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until they are tender inside and beginning to turn golden brown on the edges.
- Prepare Feta Mixture: While the potatoes are roasting, crumble the feta cheese into a medium bowl. Add minced garlic, lemon zest, lemon juice, chopped dill, chopped parsley, and red pepper flakes if you choose to use them. Pour the remaining 2 tablespoons of olive oil over the mixture and stir thoroughly to combine all flavors.
- Add Feta to Potatoes: Once the potatoes are done roasting, remove the baking sheet from the oven. Use a spoon to create small wells or spaces between the potatoes on the tray.
- Spoon Feta Mixture: Evenly distribute the feta cheese mixture on top of and between the potatoes, filling the wells you created.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, until the feta is melted fully and just starts to turn a light golden brown.
- Cool Slightly: After baking, take the potatoes out and let them cool for a few minutes to allow the flavors to meld and for easier handling.
- Garnish (Optional): If desired, garnish with Kalamata olives, sun-dried tomatoes, extra crumbled feta, and fresh oregano for added flavor and presentation.
- Serve: Serve immediately while warm for the best taste and texture.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to roast evenly.
- Adjust red pepper flakes according to your preferred spice level or omit for mild flavor.
- Fresh herbs can be substituted or added to taste, such as oregano or basil.
- For crunchier potatoes, increase roasting time by 5-10 minutes but monitor to prevent burning.
- This dish pairs well with grilled meats or as a hearty vegetarian main.
