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Baked Feta Roast Potatoes

Baked feta roast potatoes with a caramelized, golden edge and a softened feta center. Halved baby potatoes roast with cherry tomatoes, garlic, herbs, and lemon for a tangy Mediterranean side dish.
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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: 1310
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 2 lb baby potatoes
feta cheese
  • 7 oz feta cheese
cherry tomatoes
  • 1 cup cherry tomatoes
garlic
  • 5 garlic cloves smashed
olive oil
  • 1 cup olive oil
dried oregano
  • 1 tsp dried oregano
fresh thyme
  • 1 tsp fresh thyme
red pepper flakes
  • 0.5 tsp red pepper flakes
lemon
  • 1 lemon zested and juiced
fresh basil or parsley for serving
  • 1 fresh basil or parsley for serving
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat oven to 400F. Place the feta block in the center of a baking dish so it sits undisturbed while the potatoes roast.
  2. Arrange the halved baby potatoes, cherry tomatoes, and smashed garlic around the feta block. Distribute them in a single layer for even browning and softened edges.
  3. Drizzle everything with olive oil, then sprinkle oregano, thyme, red pepper flakes, salt, and pepper over the potatoes and tomatoes. Make sure the seasoning reaches the cut sides of the potatoes.
  4. Roast for 40-45 minutes at 400F until the potatoes are golden and tender and the feta is softened and golden. Look for caramelized potato halves and a lightly browned feta surface.
  5. Squeeze lemon juice over the hot dish, then scatter lemon zest and fresh basil or parsley. The citrus should look bright and glossy against the warm roasted surfaces.
  6. Break the feta into the potatoes and toss everything together. Toss until the potatoes look coated and the tomatoes release their juices into a light, tangy sauce.

Notes

For maximum browning, keep the potatoes cut-side up as much as possible before roasting and use a dish that lets them sit close but not piled. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 400F oven until hot. Freezing is not recommended because the feta and tomatoes can become watery. To make it dairy-light, use a feta-style dairy-free crumble (or a small amount of vegan feta) and add a touch more lemon for the same tang.