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Baked Feta Roast Potatoes

Baked feta roast potatoes with golden caramelized potato halves roast around a softened feta block, plus cherry tomatoes, garlic, herbs, and lemon. Finish with lemon juice and fresh herbs, then break feta into the potatoes for a creamy Mediterranean side.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes Halved.
Cheese
  • 7 oz feta cheese Block form.
Vegetables
  • 1 cup cherry tomatoes
  • 5 garlic Smashed.
Oils and seasonings
  • 1 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 0.5 tsp red pepper flakes
  • 1 lemon Zested and juiced.
  • 0.5 salt To taste (used with pepper and oregano/thyme).
  • 0.5 black pepper To taste.
  • 1 fresh basil or parsley For serving.

Equipment

  • 1 sheet pan

Method
 

Roast
  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 block.
  3. Drizzle everything with the olive oil, then sprinkle oregano, thyme, red pepper flakes, salt, and pepper over the potatoes and tomatoes.
  4. Roast for 40-45 minutes, until the potatoes are golden and tender and the feta is softened and golden.
  5. Squeeze the lemon juice over the hot pan, then scatter the lemon zest and fresh herbs.
  6. Break the feta into the potatoes and toss everything together so the potatoes coat evenly.

Notes

Pro tip: use a single layer with space around the potatoes so they roast rather than steam, and choose a feta block that browns well. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 375F oven until warmed through. Freezing is not recommended because feta and potatoes can lose texture. Dietary swap: use lactose-reduced feta for a lighter, lower-lactose option while keeping the same roast method.