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Baked Feta Roast Potatoes

Baked feta roast potatoes are a Mediterranean side dish where halved baby potatoes roast until golden around a softened, caramelized feta block. Cherry tomatoes, smashed garlic, herbs, and lemon zest finish the dish with bright, savory flavor and a creamy feta-toss coating.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes Halved for more surface area to caramelize.
Feta
  • 7 oz feta cheese Use a block so it softens and turns golden in the center.
Cherry tomatoes
  • 1 cup cherry tomatoes Halved if they’re large for even roasting.
Garlic
  • 5 garlic Smashed to mellow and infuse the oil.
Olive oil
  • 1 cup olive oil Drizzle generously to help potatoes caramelize and glaze the feta.
Oregano
  • 1 tsp dried oregano Adds a warm, earthy herb note.
Thyme
  • 1 tsp fresh thyme Leaves add fragrance near the end of roasting.
Red pepper flakes
  • 0.5 tsp red pepper flakes Adjust to taste for gentle heat.
Lemon
  • 1 lemon Zest and juice brighten the finished toss.
Fresh basil or parsley
  • 1 fresh basil or parsley For serving; choose what you have.
Salt and pepper
  • 1 salt and pepper To taste, for seasoning throughout.

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.
  3. Drizzle everything with olive oil, then sprinkle dried oregano, fresh thyme, red pepper flakes, salt, and pepper over the potatoes and tomatoes.
  4. Roast for 40-45 minutes at 400F, until the potatoes are golden and tender and the feta is softened and golden.
  5. Remove from the oven and squeeze the lemon juice over the hot dish, then scatter the lemon zest and fresh basil or parsley.
  6. Break the feta into the potatoes and toss everything together until the potatoes are coated and glossy.

Notes

For the most golden edges, spread the potatoes in a single layer with cut sides facing up and keep the feta as the central anchor so it stays bathed in hot oil. Refrigerate leftovers in a covered container for up to 3 days; reheat on a sheet pan at 400F until warmed through. Freezing isn’t recommended since feta can turn grainy after thawing. For a dairy-light swap, use a block-style plant-based feta that melts and browns similarly.