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Baked Feta Roast Potatoes

Baked feta roast potatoes bake baby potato halves until golden and tender, with a softened feta block in the center. Cherry tomatoes, garlic, oregano, thyme, red pepper flakes, and lemon zest finish it with a bright, herby bite.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and feta roast
  • 2 lb baby potatoes Halved.
  • 7 oz feta cheese Block, placed in center of baking dish.
  • 1 cup cherry tomatoes Whole or halved as desired.
  • 5 clove garlic Smashed.
  • 0.33 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 0.5 tsp red pepper flakes
  • 1 lemon Zested and juiced.
  • 0.25 fresh basil or parsley for serving For serving.
  • 0.25 salt and pepper to taste Season as needed.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400F and place the feta block in the center of a baking dish (or on a sheet pan).
  2. Arrange the potatoes, tomatoes, and smashed garlic around the feta block.
  3. Drizzle olive oil over everything, then sprinkle oregano, thyme, red pepper flakes, salt, and pepper evenly.
Roast
  1. Roast at 400F for 40-45 minutes until the potatoes are golden and tender and the feta is softened and golden.
  2. Squeeze lemon juice over the hot potatoes, then scatter lemon zest and fresh herbs.
  3. Break the feta into the potatoes and toss everything together until coated.

Notes

For extra browning, spread potatoes cut-side up with a little space between them, and don’t stir until they finish roasting. Store leftovers in an airtight container in the fridge up to 3 days; reheat at 375F until hot. Freezing isn’t recommended because feta and tomatoes can become watery. For a dairy-light option, use a plant-based feta-style cheese block and roast the same way.