A rich, one-pan delight that combines crispy roasted potatoes with creamy baked feta, zesty lemon, roasted garlic, and fresh basil. Ready in under an hour, it’s a vibrant side that channels the viral baked-feta pasta trend into a stunning summer-worthy dish. Baked Feta Potatoes

Why You’ll Love This Recipe

I love how this recipe delivers on both flavor and texture—golden, crisp-edged potato cubes paired with a melty feta and garlic sauce that’s brightened by lemon and basil. It’s straightforward to prep, relies on pantry-friendly herbs, and looks as good as it tastes. Plus, it’s baked all in one pan, keeping cleanup to a minimum.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large baking potatoes
200 g block of feta
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
½ tsp red chilli flakes
1 head garlic (top sliced off)
1 lemon, quartered + extra juice
1 tbsp honey
¼ cup fresh basil

directions

Preheat oven to 200 °C (390 °F).
Wash and cube the potatoes (no need to peel unless preferred). Parboil in boiling water for 6–8 minutes, then drain and steam dry.
Toss potatoes in a baking dish with olive oil, thyme, oregano, salt, and pepper. Nestle the garlic head alongside. Roast for 30–40 minutes until golden and nearly done.
Place the block of feta in the center, squeeze half the lemon over it, sprinkle chilli flakes, and roast another 15 minutes. Remove garlic from the dish.
Once cool enough, squeeze the garlic cloves from their skins and mash into a paste.
Break up the feta with a spoon, stirring it into the potatoes with the mashed garlic, remaining lemon juice, honey, and basil. Toss gently to coat.

Servings and timing

Servings: Approximately 4
Prep time: About 10 minutes
Cook time: About 45–55 minutes
Total time: About 55 minutes

Variations

Swap cherry tomatoes or sun-dried tomatoes into the roast for extra sweetness.
After baking, top with Kalamata olives, red onion, or crispy chickpeas (air-fried beforehand) for a more substantial meal.
Use crumbled feta instead of a block—just scatter it over the potatoes in the final roast.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. This dish tastes great served warm or cold, making it versatile for reheated meals or as a potato salad twist.

For reheating, I microwave or oven-warm until heated through, tossing gently before serving to re-coat everything in the sauce.

FAQs

What if my potatoes are still firm after the cooking time?

If they’re underdone, I scoop out the feta and garlic, then return the potatoes alone to roast longer. Removing the feta prevents it from overcooking.

Can I use a different cheese instead of feta?

Yes! Boursin, goat cheese, or another soft cheese block can work well as a substitute.

How can I make this dish vegan?

I swap in a vegan feta substitute and replace honey with maple syrup to keep it vegan-friendly.

Could I use sweet potatoes instead?

You can swap in sweet potatoes, though results might vary since they cook differently.

Should I peel the potatoes or leave the skins on?

I prefer unpeeled potatoes for a crisp texture, but peeling them is fine if I want a softer bite.

Conclusion

These baked feta potatoes are a showstopper—crispy, tangy, creamy, and utterly satisfying. I enjoy serving them alongside a Greek salad or BBQ mains, and they’ve become a go-to for easy entertaining. I hope they become a favorite in my kitchen and yours!