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Baked Feta Roast Potatoes

Baked feta roast potatoes with caramelized, golden potato halves and a softened feta block roasted in olive oil with garlic, tomatoes, herbs, and lemon. The feta turns creamy and rich while the potatoes roast until tender and browned at the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes, halved
  • 2 lb baby potatoes
Feta and aromatics
  • 1 can (7 oz) feta cheese Use a block style feta that can be placed whole in the center.
  • 1 cup cherry tomatoes
  • 5 clove garlic Smashed cloves help perfume the oil as it roasts.
  • 0.33 cup olive oil
Herbs, spices, and citrus
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 0.5 tsp red pepper flakes
  • 1 lemon Zest and juice the lemon for finishing.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 fresh basil or parsley For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and arrange
  1. Preheat the oven to 400F and place the feta block in the center of a baking dish.
  2. Arrange the halved baby potatoes, cherry tomatoes, and smashed garlic around the feta.
Season and roast
  1. Drizzle everything with the olive oil, then sprinkle oregano, fresh thyme, red pepper flakes, salt, and black pepper.
  2. Roast for 40-45 minutes until the potatoes are golden and tender and the feta is softened and golden.
Finish and toss
  1. Squeeze the lemon juice over the hot roasted potatoes and scatter the lemon zest over the top.
  2. Break the feta into the potatoes and toss everything together, then serve with fresh basil or parsley.

Notes

For the best caramelization, use a hot oven and spread everything so the cut sides of the potatoes have contact with the baking dish. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375F oven until warmed through. Freezing is not recommended because feta can become grainy when thawed. If you want a lighter option, use less olive oil (about 2 tbsp) while keeping the same roasting time for tender potatoes.