Description
Baked Feta Potatoes combine crispy roasted Yukon Gold potatoes with a creamy, tangy, and herbaceous baked feta cheese mixture, creating a perfect side dish or vegetarian main that’s bursting with Mediterranean flavors and simple ingredients.
Ingredients
Scale
Potatoes
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 2 tablespoons olive oil (for tossing)
- Salt and freshly ground black pepper to taste
Feta Mixture
- 4 oz block of feta cheese
- 1/4 cup olive oil (plus 2 tablespoons reserved for potatoes)
- 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)
Optional Garnishes
- Kalamata olives
- Sun-dried tomatoes
- Extra crumbled feta
- Fresh oregano
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the potatoes.
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly and halve or quarter them depending on size. Toss the potatoes with 2 tablespoons of olive oil, along with salt and freshly ground black pepper to taste, ensuring they are well coated.
- Roast Potatoes: Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes until the potatoes are tender and golden brown on the edges.
- Prepare Feta Mixture: While the potatoes roast, crumble the block of feta cheese into a medium bowl. Add minced garlic, lemon zest, lemon juice, chopped dill, chopped parsley, and red pepper flakes if using. Pour the remaining 2 tablespoons of olive oil over the mixture and mix thoroughly to combine all the flavors.
- Add Feta to Potatoes: Remove the roasted potatoes from the oven. Using the back of a spoon, create small wells in between the potatoes on the baking sheet.
- Spoon Feta Mixture: Evenly spoon the prepared feta mixture into the wells between the potatoes, distributing it thoroughly.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the feta cheese is melted and develops a slightly golden color on top.
- Cool Slightly: Once done baking, remove from the oven and let the dish cool for a few minutes to allow the flavors to settle and prevent burns.
- Garnish (Optional): Garnish with Kalamata olives, sun-dried tomatoes, extra crumbled feta, and fresh oregano for an added burst of flavor and color.
- Serve: Serve the baked feta potatoes immediately while still warm for the best taste and texture.
Notes
- Use Yukon Gold potatoes for their buttery texture and ability to roast evenly.
- Adjust the amount of red pepper flakes depending on your spice preference.
- Fresh herbs like dill and parsley are critical for the bright, fresh flavor; substitute with dried herbs if fresh is unavailable but reduce the quantity.
- To make this dish gluten-free and vegetarian, ensure feta cheese is from a trusted source that aligns with dietary preferences.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven to preserve crispiness.
- For a vegan version, substitute feta with a plant-based cheese alternative.
