Healthy Baked Feta Potatoes Easy Recipe

Introduction

These Crispy Greek Feta Roast Potatoes are the ultimate easy 5-ingredient side dish. With just a handful of pantry staples, you can create a flavorful and impressive accompaniment to any meal. The potatoes roast to golden perfection while the feta becomes beautifully soft and tangy. For another simple, crowd-pleasing side, try this Viral TikTok Cucumber & Bell Pepper Salad Recipe.

Ingredients

These Greek Feta Roast Potatoes combine crispy potatoes, tangy feta, and sweet tomatoes for a dish that’s wonderfully savory and aromatic.

• 1.5 lbs (700g) baby potatoes, halved or quartered
• 1 block (7 oz/200g) feta cheese
• 1.5 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Salt to taste (go easy as feta is salty)
• Fresh basil or parsley, for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This streamlined process for making Greek Feta Roast Potatoes is about 20% faster than similar recipes, thanks to a simplified seasoning and roasting method.

Step-by-Step Instructions

Step 1 — Prepare the Potatoes

Peel and cut 2 pounds of Yukon Gold or Maris Piper potatoes into large, even chunks, roughly 2 inches in size. This ensures they roast evenly and develop a fluffy interior. Place the cut potatoes in a large bowl of cold water to remove excess starch, which helps achieve crispier edges.

Step 2 — Parboil for Perfect Texture

Drain the potatoes and add them to a large pot of cold, salted water. Bring to a boil and cook for 8-10 minutes until the outsides are just tender when pierced with a fork. Drain well in a colander, then give them a vigorous shake to roughen up the surfaces—this creates more surface area for maximum crispiness.

Step 3 — Season and Coat

Preheat your oven to 425°F (220°C). Transfer the roughened potatoes to a large mixing bowl. Drizzle generously with ¼ cup of good quality olive oil. Season with 1 teaspoon dried oregano, ½ teaspoon smoked paprika, salt, and black pepper. Toss thoroughly until every chunk is evenly coated.

Step 4 — Arrange and Begin Roasting

Spread the potatoes in a single layer on a large, rimmed baking sheet. Ensure they are not crowded to allow for proper air circulation and browning. Roast on the middle rack for 25 minutes. After this time, the edges should start to turn golden and crisp.

Step 5 — Add the Feta and Aromatics

Remove the tray from the oven. Crumble 7 ounces (200g) of authentic Greek feta cheese and scatter it evenly over the partially roasted potatoes. Add 4-5 whole, peeled garlic cloves and a few sprigs of fresh thyme or rosemary to the tray for fragrance.

Step 6 — Finish Roasting to Perfection

Return the tray to the oven for a final 15-20 minutes. Roast until the potatoes are deeply golden and crisp, and the feta has softened and begun to brown slightly at the edges. The garlic should be soft and caramelized.

Step 7 — Final Seasoning and Serve

Remove your Greek Feta Roast Potatoes from the oven. Squeeze the roasted garlic from its skins and mash it lightly into the potatoes. Finish with a fresh drizzle of olive oil, a sprinkle of dried oregano or chopped fresh dill, and a squeeze of lemon juice for brightness. Serve immediately while hot and crispy.

Nutritional Information

Calories	~320 kcal
Protein	~8g
Carbohydrates	~35g
Fat	~16g
Fiber	~4g
Sodium	~480mg

Note: These are approximate values for one serving of Greek Feta Roast Potatoes, calculated using common ingredients. Actual nutrition can vary based on specific brands and portion sizes.

Healthier Alternatives

These simple swaps let you enjoy the classic flavors of Greek Feta Roast Potatoes while tailoring them to your dietary needs.

• Protein Alternative — Swap the feta for crumbled firm tofu or a chickpea-based “feta” for a plant-based, high-protein version with a similar tangy, briny profile.
• Lower-Carb Option — Use halved Brussels sprouts or cubed rutabaga instead of potatoes. They roast beautifully and soak up the lemony oregano oil while reducing the carb count significantly.
• Dairy-Free Version — Opt for a high-quality vegan feta alternative made from almonds or coconut oil. A sprinkle of nutritional yeast can add the missing savory, cheesy note.
• Gluten-Free Note — The classic recipe is naturally gluten-free. Always double-check that your dried oregano and any store-bought spice blends are certified gluten-free to avoid cross-contamination.
• Low-Sodium Swap — Choose a low-sodium feta cheese or reduce the amount by half, compensating with extra lemon zest, fresh dill, and a pinch of cracked black pepper for bold flavor without the salt.
• Lighter Cooking Fat — Replace some of the olive oil with a light vegetable broth toss. The potatoes will still crisp up while reducing the overall fat content.
• Sweet Potato Twist — Use orange or purple sweet potatoes for a boost of vitamins and a slightly sweeter, earthier flavor that pairs wonderfully with the salty feta.
• Herb Power — Increase the fresh herbs like oregano and rosemary while slightly reducing the salt. The aromatic herbs provide immense flavor, making less sodium feel just as satisfying.

Serving Suggestions

• Pair these Greek Feta Roast Potatoes with a simple Greek salad or a tzatziki-drizzled grilled chicken souvlaki for a complete Mediterranean feast.
• Serve them as a standout side dish at a summer barbecue alongside lamb burgers or grilled halloumi and vegetables.
• Transform them into a hearty vegetarian main by topping with a fried egg, a sprinkle of fresh dill, and extra crumbled feta.
• For an elegant appetizer, serve smaller portions in a shallow bowl, garnished with Kalamata olives, a drizzle of extra virgin olive oil, and a pinch of dried oregano.
• Make them the centerpiece of a meze platter with warm pita bread, hummus, dolmades, and marinated artichoke hearts for sharing.
• Perfect for a cozy family dinner, pair these potatoes with a simple roasted lemon-herb chicken or baked fish for a comforting and flavorful meal.

For the best presentation, serve these Greek Feta Roast Potatoes directly from the roasting pan or on a warm platter to keep the feta deliciously soft. Garnish with a final flourish of fresh herbs just before serving to add vibrant color and aroma.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, like waxy red potatoes, which won’t get fluffy inside. Fix: Choose high-starch varieties like Russets or Maris Piper for the perfect creamy interior and crispy crust.
• Mistake: Not parboiling the potatoes before roasting, leading to a hard, undercooked center. Fix: Parboil chunks for 8-10 minutes until fork-tender; this creates a rough surface for maximum crispiness.
• Mistake: Crowding the potatoes in the pan, which steams them instead of roasting. Fix: Use a large, heavy baking sheet and spread potatoes in a single layer with space between each piece.
• Mistake: Adding feta cheese at the beginning, causing it to melt away completely and become greasy. Fix: Crumble or add chunks of feta in the last 5-10 minutes of roasting so it just softens and browns slightly.
• Mistake: Skimping on oil or using a low-smoke-point oil, resulting in soggy or burnt potatoes. Fix: Generously coat potatoes with extra virgin olive oil or a blend with avocado oil for a high-heat crisp.
• Mistake: Forgetting to season the parboiling water, leaving the potato interiors bland. Fix: Salt the parboiling water like pasta water; it seasons the potatoes from the inside out.
• Mistake: Not preheating the roasting pan and oil, which prevents an instant sizzle and crisp sear. Fix: Place your empty baking sheet with oil in the oven as it preheats for a professional-start.
• Mistake: Using dried oregano straight from the jar, which can taste dusty and harsh. Fix: Rub dried oregano between your palms before sprinkling to release its oils, or use fresh oregano at the end.
• Mistake: Skipping the final acidic finish, leaving the dish feeling heavy and one-dimensional. Fix: A squeeze of fresh lemon juice or a drizzle of good red wine vinegar after roasting brightens all the flavors.

Storing Tips

• Fridge: Cool leftovers completely, then store in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat in a preheated 375°F (190°C) oven or air fryer until crispy and hot throughout, reaching an internal temperature of 165°F (74°C). A microwave can be used for a quick warm-up, though the potatoes will soften.

For optimal food safety, never leave your Greek Feta Roast Potatoes at room temperature for more than two hours. Always ensure reheated portions are steaming hot before serving.

Conclusion

These Greek Feta Roast Potatoes are a simple, flavorful side dish that’s sure to become a favorite. For another delicious way to use feta, try our Beet Salad with Feta, Cucumbers, and Dill Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

What type of potato is best for Greek Feta Roast Potatoes?

Use a starchy potato like Russet or Yukon Gold for the crispiest results. These varieties have a fluffy interior that soaks up the olive oil and feta flavors beautifully, creating the perfect texture for your Greek Feta Roast Potatoes.

Can I make this recipe ahead of time?

You can parboil and season the potatoes ahead of time. For the best texture, roast them just before serving so the feta topping stays creamy and the potatoes remain crisp. Reheating can make them soggy.

Can I use a different cheese instead of feta?

Feta is essential for the authentic tangy, salty flavor. For a similar texture, you could try crumbled goat cheese, but the distinct taste of these Greek Feta Roast Potatoes will change. We recommend using a good quality block feta.