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These decadent baked feta potatoes turn ordinary spuds into an eye-catching side. Taking inspiration from the popular baked feta pasta sensation, these crunchy roasted potatoes mix with smooth baked feta for a combo you won't be able to put down.
I whipped these potatoes up when hunting for something different to serve with our Sunday roast, and now they're a regular in our meal lineup. The mix of crunchy potatoes and creamy feta creates such a wonderful texture difference that everyone scrambles to grab the final portions.
What You'll Need
- Baking potatoes: They get perfectly crisp outside while staying fluffy inside. Go for starchy ones like Russets to get the best outcome
- Block of feta cheese: Forms the creamy heart of the dish. Grab traditional Greek feta for that genuine tangy kick
- Olive oil: Helps make those potatoes super crispy. Pick a nice extra virgin for added flavor
- Dried thyme and oregano: Add Mediterranean taste throughout. You can use fresh ones too, just toss them in after cooking
- Whole garlic head: Turns sweet and soft when roasted. Grab firm bulbs with tight skin
- Fresh lemon: Adds brightness to everything. Unwaxed organic lemons work great for both juice and zest
- Honey: Brings gentle sweetness that works against the salty feta. Try using raw honey for better taste
- Fresh basil: Gives color and freshness. Look for bright green leaves without brown spots
How To Make It
- Get Everything Ready:
- Heat your oven to 200C/390F while cleaning and dicing your potatoes. Go for smaller 1-inch chunks so they cook faster and get extra crispy. Slice the top off your garlic bulb to show the cloves and cut your lemon into quarters.
- Add Flavor To Potatoes:
- Dump potato chunks in your baking dish with thyme, oregano, salt, pepper, and a spoonful of olive oil. Mix well so each potato bit gets coated evenly. The oil helps spread heat for perfectly crispy outsides.
- Set Up Your Dish:
- Put the feta block in the middle surrounded by your seasoned potatoes. I usually press one side of the feta into the seasonings first, then flip it over for more flavor. Place garlic head and lemon pieces around the dish, then pour the rest of your olive oil on top.
- Cook It Right:
- Stick everything in the oven for 45-55 minutes until potatoes turn golden and crispy. Watch the garlic and take it out after about 35 minutes if it's getting too brown. The feta should be soft with a light brown top, and potatoes should be crisp and golden.
- Mix And Serve:
- After baking, push the roasted garlic from the skins and smash with a knife. Softly blend the garlic mush with the potatoes and melted feta, adding fresh juice from the remaining lemon half. Stir gently to keep some texture in both the cheese and potatoes. Finish with a drizzle of honey and some fresh basil.
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Adding honey might sound weird, but it makes an amazing sweet-salty balance with the feta that lifts the whole dish. My family wasn't sure when I first tried it, but now they always want me to include this step. Something about how it softens the tangy feta while matching the herbs creates real kitchen magic.
Ways To Serve
These baked feta potatoes go perfectly with grilled meats, particularly lamb or chicken. The sharp cheese works with the rich meat flavors while the crunchy potatoes add a nice texture. For those who don't eat meat, serve as a main dish with a basic green salad dressed in lemony dressing.
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Swap Out Options
If you want something milder than feta, try goat cheese instead. It'll be smoother and less crumbly, but its tang still matches the other ingredients perfectly. For something more luxurious, swap in burrata or brie.
Prep Ahead Ideas
You can get this dish ready up until the cooking part earlier in your day, then stick it in the fridge until you're set to bake. This makes it great for having guests over when you don't want to rush around at the last minute. Just add about 5-10 more minutes to cooking time if it's coming straight from the fridge.
Any leftovers stay good for 2-3 days in the fridge and warm up nicely in the oven for best results. The flavors actually blend well overnight, making this one of those rare potato dishes that sometimes tastes better the day after. Just warm it up slowly so you don't overcook the feta.
Frequently Asked Questions
- → Can sweet potatoes replace regular ones?
Sure thing! Sweet potatoes will bring a softer texture and sweeter taste. Just adjust your cooking time a bit.
- → What if I don't have feta?
No problem—you can swap for crumbly goat cheese or even ricotta for a new twist.
- → Is it OK to prep early?
It’s best fresh, but you can roast the potatoes ahead and reheat later. Add honey and herbs last minute for the best flavor.
- → Which herbs should I use?
Thyme, oregano, and basil work great, but rosemary or parsley can add a fresh spin.
- → How do I keep the feta creamy?
If the potatoes need more oven time, just remove the feta early to avoid it turning rubbery.
- → Is there a vegan alternative?
Of course! Use a dairy-free feta substitute, and swap maple syrup for honey for a plant-based version.