Description
Baked Feta Potatoes are a deliciously crispy and cheesy side dish featuring tender Yukon Gold potatoes roasted to golden perfection and topped with a flavorful mixture of feta cheese, garlic, lemon, and fresh herbs. This easy-to-make recipe combines simple ingredients to deliver a savory and tangy bite, perfect for family dinners or entertaining guests.
Ingredients
Scale
Potatoes
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 2 tablespoons olive oil (for tossing potatoes)
- 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)
- 1/4 cup olive oil (plus extra for drizzling)
Optional Garnish
- Kalamata olives
- Sun-dried tomatoes
- Extra crumbled feta cheese
- Fresh oregano
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly. Halve or quarter them depending on the size. Toss the potatoes with 2 tablespoons of olive oil, salt, and freshly ground black pepper to coat evenly.
- Roast Potatoes: Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until the potatoes are tender and starting to turn golden brown.
- Prepare Feta Mixture: While the potatoes roast, crumble the block of feta cheese into a medium-sized bowl. Add minced garlic, lemon zest, lemon juice, chopped dill, chopped parsley, and red pepper flakes if using. Pour in the remaining 2 tablespoons of olive oil and mix thoroughly to combine all the flavorful ingredients.
- Add Feta to Potatoes: Once the potatoes are roasted, remove the baking sheet from the oven. Using a spoon, create small wells or spaces between the potatoes to hold the feta mixture.
- Spoon Feta Mixture: Evenly spoon the feta and herb mixture over and into the wells of the potatoes, ensuring the crumbled feta is well distributed.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes or until the feta melts and develops a slightly golden-brown crust.
- Cool Slightly: Allow the baked potatoes to cool for a few minutes after removing them from the oven to let the cheese set slightly.
- Garnish (Optional): For added flavor and visual appeal, garnish with Kalamata olives, sun-dried tomatoes, extra crumbled feta, and fresh oregano if desired.
- Serve: Serve the baked feta potatoes warm as a savory side dish complementing various main courses.
Notes
- Use small Yukon Gold potatoes for even cooking and a creamy texture.
- Red pepper flakes can be omitted or adjusted based on spice preference.
- For a stronger lemon flavor, add extra zest or juice to the feta mixture.
- Make sure to space out potatoes on the baking sheet to ensure crisp roasting.
- Leftovers can be refrigerated and gently reheated in the oven to retain crispiness.
- For a vegetarian diet, ensure feta is made with vegetarian rennet.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
