Baked Feta Potatoes

This rich and indulgent baked feta potatoes recipe transforms humble spuds into a showstopping side dish. Inspired by the viral baked feta pasta trend, these crispy roasted potatoes get tossed with creamy baked feta for a combination that's impossible to resist.

I first made these potatoes when looking for a new side dish for Sunday roast dinner, and they've become a permanent fixture in our rotation. The combination of crispy potatoes with creamy feta cheese creates such a satisfying texture contrast that everyone fights over the last bits.

Ingredients

• Baking potatoes: For their crispy exterior and fluffy interior when roasted. Choose starchy varieties like Russets for best results
• Block of feta cheese: Provides the creamy centerpiece. Use traditional Greek feta for authentic tangy flavor
• Olive oil: Helps the potatoes crisp up beautifully. A good quality extra virgin adds its own flavor
• Dried thyme and oregano: Infuse Mediterranean flavors throughout. Fresh herbs work too but add them after baking
• Whole garlic head: Becomes sweet and spreadable when roasted. Look for plump bulbs with tight skins
• Fresh lemon: Brightens the entire dish. Organic unwaxed lemons work best for both juice and zest
• Honey: Adds a subtle sweetness that balances the salty feta. Raw honey provides the best flavor
• Fresh basil: Brings a pop of color and freshness. Choose bright green leaves with no brown spots

Step-by-Step Instructions

Prepare Your Ingredients:

Preheat your oven to 200C/390F while you wash and cube your potatoes. Aim for smaller cubes around 1 inch for faster cooking and maximum crispiness. Cut the top off your garlic head to expose the cloves and quarter your lemon.

Season The Potatoes:

Place potato cubes in your baking dish and add thyme, oregano, salt, and pepper along with a tablespoon of olive oil. Toss thoroughly to ensure each potato piece is evenly coated with oil and seasonings. The oil helps conduct heat evenly for perfectly crisp exteriors.

Arrange The Dish:

Place the block of feta in the center of the dish surrounded by seasoned potatoes. I like to dip one side of the feta in the seasonings first, then flip it over for extra flavor. Position the garlic head and lemon quarters strategically around the dish, then drizzle everything with remaining olive oil.

Bake To Perfection:

Bake the entire dish for 45 to 55 minutes until potatoes are golden and crispy. Keep an eye on the garlic and remove it after about 35 minutes if it starts browning too quickly. The feta should be soft and slightly browned on top, with potatoes crisp and golden.

Combine And Finish:

Once baked, squeeze the roasted garlic cloves from their skins and mash them with a knife. Gently mix the garlic paste with the potatoes and baked feta, adding fresh lemon juice from the remaining lemon half. Stir carefully to maintain some texture in both cheese and potatoes. Finish with a drizzle of honey and fresh basil leaves.

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The honey might seem unusual, but it creates a magical sweet-salty balance with the feta that elevates the entire dish. My family was skeptical the first time I added it, but now they insist I never skip this step. Something about the way it mellows the tangy feta while complementing the herbs creates genuine kitchen magic.

Serving Suggestions

These baked feta potatoes work beautifully alongside grilled meats, especially lamb or chicken. The tangy cheese complements the savory meat flavors while the crispy potatoes add satisfying texture. For vegetarians, serve as a main course with a simple green salad dressed with lemon vinaigrette.

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Ingredient Substitutions

If you prefer a milder cheese experience, goat cheese makes an excellent substitute for feta. The texture will be creamier and less crumbly, but the tanginess still works beautifully with the other ingredients. For a more indulgent version, try using burrata or brie instead.

Make Ahead Tips

You can prepare this dish up to the baking stage earlier in the day, then refrigerate until you're ready to cook. This makes it perfect for entertaining when you want to minimize last minute preparations. Just add about 5 to 10 minutes to the baking time if cooking straight from the refrigerator.

Leftovers keep well for 2 to 3 days in the refrigerator and can be reheated in the oven for the best texture. The flavors actually develop nicely overnight, making this a rare potato dish that sometimes tastes even better the next day. Just be sure to reheat gently to avoid overcooking the feta.

Frequently Asked Questions

→ Can I use sweet potatoes instead of regular potatoes?

Yes, you can substitute sweet potatoes for a slightly sweeter and softer result. Adjust the cooking time as needed.

→ What can I use instead of feta cheese?

You can substitute feta with a similar crumbly cheese like goat cheese or ricotta for a different flavor profile.

→ Can I prepare this dish in advance?

It's best served fresh, but you can roast the potatoes and reheat them later. Stir in fresh herbs and honey just before serving.

→ What herbs work best in this dish?

Thyme, oregano, and basil are recommended, but you can experiment with rosemary or parsley for a unique twist.

→ How do I prevent the feta from becoming rubbery?

If the potatoes require more time to cook, remove the feta from the dish earlier to ensure it stays creamy.

→ Can I make it vegan?

For a vegan variation, substitute feta with a plant-based alternative and replace honey with maple syrup.