Description
This Baked Feta Potatoes recipe combines crispy roasted Yukon Gold potatoes with a luscious, tangy feta cheese mixture infused with garlic, lemon, and fresh herbs. Perfectly golden and creamy, this dish makes a delightful side or appetizer that is both simple and impressive.
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
- 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 (for feta mixture)
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 enough for roasting the potatoes to a crispy golden texture.
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly, then halve or quarter them depending on size. Toss the potatoes with 2 tablespoons of olive oil, salt, and freshly ground black pepper to coat evenly.
- Roast Potatoes: Spread the potatoes out in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until they become tender inside and slightly golden brown on the edges.
- Prepare Feta Mixture: While 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 using. Drizzle the remaining 2 tablespoons of olive oil over the mixture and stir until well combined.
- Add Feta to Potatoes: Once the potatoes have roasted, remove the baking sheet from the oven. Using a spoon, make small wells between the potatoes to cradle the feta mixture.
- Spoon Feta Mixture: Evenly spoon the prepared feta mixture over and between the potatoes, distributing it carefully to cover them well.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the feta melts and turns slightly golden brown on top.
- Cool Slightly: Remove from the oven and allow the dish to cool for a few minutes, which helps the flavors meld and makes it easier to serve.
- Garnish (Optional): For extra flavor and a colorful presentation, garnish with Kalamata olives, sun-dried tomatoes, extra crumbled feta, and fresh oregano if desired.
- Serve: Serve the baked feta potatoes warm to enjoy the perfect combination of crispy potatoes and creamy feta.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to roast evenly.
- Adjust red pepper flakes quantity based on preferred spice level or omit for a milder dish.
- Fresh herbs like dill and parsley brighten the feta mixture but can be swapped or complemented with oregano or thyme.
- Ensure potatoes are spread out in a single layer for even roasting and crispiness.
- Letting the dish cool slightly before serving helps the feta set and improves the texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
