Baked Feta Potatoes

Get ready to fall in love with these baked feta potatoes—a ridiculously craveable side dish that marries golden, crispy potatoes with creamy, tangy baked feta cheese. Inspired by the viral baked feta pasta, this recipe takes all those flavors you swooned over and transforms them into a bubbling-hot, shareable potato bake that’s just right for every occasion. The honey, chili flakes, and a shower of fresh basil finish each bite with vibrant color and mouthwatering depth. Whether you’re planning a dinner party or just jazzing up a weeknight meal, you’ll be thrilled at how this new favorite makes YIELD: 4 SERVINGS disappear in minutes!

Ingredients You’ll Need

All you need are a handful of simple, flavorful ingredients—each a hero in its own right! Every element brings something special, from earthy potatoes that get unbelievably crispy to a block of feta that melts into absolute creamy perfection. Here’s what you’ll need for this YIELD: 4 SERVINGS recipe:

• Potatoes: Use large baking potatoes for the fluffiest interior and crispiest edges—they soak up all the olive oil and seasonings beautifully.
• Feta: A good-quality 200g block turns creamy and luscious when baked, balancing the richness of the potatoes with tangy, salty notes.
• Olive Oil: Helps the potatoes crisp up to golden, roasty perfection and infuses every bite with Mediterranean flavor.
• Dried Thyme: Adds earthy, green undertones that pair perfectly with potatoes and feta.
• Dried Oregano: A must for that true Mediterranean punch; it brightens up the dish and ties everything together.
• Salt: Essential for drawing out moisture from the potatoes and amplifying all the flavors.
• Black Pepper: Brings a little heat and rounds out the earthiness of the spices.
• Red Chili Flakes: Scatter these in for a gentle, lingering warmth that lifts every bite.
• Garlic: Roasted whole in its skin, it becomes mellow and sweet—try not to swoon when you mash it back in.
• Lemon: The juice (and those zesty quarters!) keeps things bright and cuts through the richness from the cheese.
• Honey: A drizzle at the end delivers an irresistible savory-sweet finish that keeps everyone guessing.
• Fresh Basil: Stir this in at the finish for the freshest pop of herbal fragrance and vibrant color.

How to Make YIELD: 4 SERVINGS

Step 1: Preheat and Prep

Start by heating your oven to 200C (390F). While things warm up, wash and cube your potatoes. Par-boiling is your secret weapon—add the cubes to a saucepan of cold water, bring to a boil, and cook for just 6–8 minutes. This jumpstarts the inside so the outsides can get ultra-crispy in the oven. Drain, then leave them to steam dry for a couple of minutes—this helps them brown like a dream.

Step 2: Season and Roast the Potatoes

Transfer your perfectly dried potato cubes to a baking dish. Toss them well with olive oil, dried thyme, oregano, salt, black pepper, and a pinch of chili flakes. Stir everything so every surface is seasoned. Then, pop them in the oven and roast for 30–40 minutes until they’re deep golden, crispy, and almost cooked through—you want irresistible crunch!

Step 3: Add the Feta and Garlic

Nestle your block of feta right into the center of the potatoes, flipping it over after dipping one side in the seasoning to coat. Tuck in the garlic head (with the top cut off), and squeeze over half a lemon for that fresh zing. Put the tray back in the oven and bake for another 15 minutes—enough time for the feta to get soft and the garlic to mellow.

Step 4: Mash the Garlic and Finish

Once the garlic’s roasted, remove it and let it cool slightly so you can squeeze out those caramelized cloves—mash them to a paste. Stir this into the potatoes along with the juice of the remaining lemon and a handful of chopped basil. Use a big spoon to gently fold everything together, mixing that creamy feta throughout for maximum flavor in every bite. Finish with another drizzle of honey and extra fresh basil.

Step 5: Serve and Enjoy!

Bring your masterpiece to the table while it’s piping hot and bubbly, making sure to scoop up both the crispy potato edges and the gooey, tangy feta pockets. This YIELD: 4 SERVINGS beauty is perfect as a side, but don’t be surprised when it steals the spotlight!

How to Serve YIELD: 4 SERVINGS

Garnishes

Top your baked feta potatoes with an extra sprinkle of fresh basil, some zesty lemon curls, and maybe a pinch more red chili flakes if you like a bigger kick. A few grinds of black pepper or a flurry of lemon zest adds a gorgeous finishing touch and bursts of fresh flavor.

Side Dishes

This YIELD: 4 SERVINGS dish shines beside simple grilled meats, juicy roast chicken, or a plate of garlicky sautéed greens. If you’re planning a Mediterranean-inspired meal, make it the star alongside a crisp green salad, warm pita, and a dollop of extra tzatziki or hummus.

Creative Ways to Present

For a fun twist, serve baked feta potatoes right from the baking dish, inviting everyone to dig in family-style. Or, use individual ramekins for a more elegant (yet totally fuss-free) dinner party starter. Try scattering some microgreens on top for extra color, or tuck in some oven-roasted cherry tomatoes for a hit of juicy sweetness. However you serve them, YIELD: 4 SERVINGS always looks mouthwatering!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply spoon them into an airtight container after they’ve cooled. The creamy feta might firm up in the fridge, but those flavors only deepen overnight! Enjoy your refrigerated baked feta potatoes within 3 days for the best texture and taste.

Freezing

Freezing isn’t ideal for this dish since potatoes can become a bit grainy and feta loses its creamy texture once thawed. If you must, store in a freezer-safe container for up to a month, but for best results, savor this YIELD: 4 SERVINGS recipe fresh.

Reheating

To bring your baked feta potatoes back to their crispy, creamy glory, spread them in a single layer on a baking tray and reheat in a hot oven (200C/390F) for 10–15 minutes. The potatoes recrisp and the feta regains its melty magic—a quick zap in the microwave works in a pinch, but the oven delivers the best results.

FAQs

Can I use a different cheese instead of feta?

Absolutely! While feta’s tang and creaminess are iconic, you can substitute with goat cheese or even ricotta salata for a different twist. Just make sure it’s a cheese that bakes well and holds up to high heat.

What’s the best type of potato for this recipe?

Big, starchy baking potatoes like Russets or Maris Piper varieties are perfect—they get fluffy inside and mega-crispy outside. Avoid waxy potatoes, as they won’t crisp up as nicely during roasting.

Is it okay to skip the honey?

Yes! The honey adds a lovely sweet balance, but you can leave it out or swap in maple syrup or agave for a vegan alternative. Or, simply omit if you prefer your baked feta potatoes more savory.

Can this recipe be made vegan?

Certainly—just use a plant-based feta-style cheese and substitute the honey with maple syrup or another liquid sweetener. The rest of the ingredients are naturally vegan-friendly!

Can I double the YIELD: 4 SERVINGS for a bigger crowd?

Of course! Simply double all the ingredients and use a larger baking dish to ensure even roasting. Just keep an eye on the potatoes, as you might need a few extra minutes in the oven to get everything perfectly crisp and creamy.

Final Thoughts

I hope you’re as excited as I am to share these baked feta potatoes (YIELD: 4 SERVINGS) with your favorite people! It’s a recipe that brings just the right amount of wow factor to any table—simple, satisfying, and full of bold Mediterranean flavor. Dive in and watch those forks race back for seconds!

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