This version of baked feta potatoes has become my go-to when I want something comforting but light. I first put a block of feta on a sheet pan with baby potatoes on a busy weeknight when pantry odds and ends needed using; the result was unexpectedly brilliant. The potatoes roast until their skins are crisp and the centers tender, then the feta softens into a tangy, silky pool that flavors each bite. It’s the kind of dish that feels indulgent while still being wholesome.

I discovered how transformative a little olive oil, fresh herbs, and a squeeze of lemon can be when combined with creamy feta. The textures—golden potato edges, pillowy interior, and melted feta—work together so well that guests assume far more effort went into the dish than it actually takes. It’s an easy side or a light main when paired with a salad, and I love that it’s adaptable to whatever herbs and citrus I have on hand.

Ingredients

• Baby potatoes (1.5 lb): Choose small waxy potatoes like Yukon gold or red potatoes so halves roast evenly with tender centers; aim for pieces about 1 to 1.5 inches for uniform cooking.
• Olive oil (3 tablespoons): Extra-virgin for flavor; 2 tablespoons for the potatoes and 1 tablespoon to drizzle over the feta. Look for a fruity, fresh bottle from a reputable brand.
• Salt & pepper: Kosher salt or sea salt and freshly ground black pepper to taste—season generously to bring out both potato sweetness and feta tang.
• Block feta (8 ounces): Buy a quality block (not pre-crumbled) for the best melt and texture; a brined sheep or sheep-goat blend gives the most authentic tang.
• Garlic (1/4 teaspoon garlic powder or 2 cloves minced): Powder is convenient and won’t burn, but minced fresh garlic adds bright, immediate flavor if mixed with the olive oil.
• Dried herbs (1 teaspoon): Oregano, thyme, rosemary, or a pinch of Italian seasoning—choose what you prefer; dried herbs concentrate during baking.
• Lemon (optional): Zest of 1 lemon or 1 tablespoon fresh lemon juice for a finishing lift that cuts through the richness.
• Fresh herbs (2 tablespoons): Chopped parsley or chives to finish—adds color, freshness, and a mild herbal note.

Instructions

Preheat & Prepare: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it with oil to prevent sticking. Arrange a cooling rack if you want extra airflow under the potatoes for crispier bottoms. Season the Potatoes: Halve the baby potatoes so cut sides are roughly even. In a large bowl toss the potatoes with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Make sure each piece is well coated—this promotes browning and flavor. Roast Until Golden: Spread the potatoes cut-side down in a single layer on the baking sheet, leaving space between pieces. Roast for 20 to 25 minutes at 400°F, until skins are crisp and a paring knife slips into the center without resistance. Check at 18 minutes to prevent over-browning. Add the Feta: When potatoes are tender, push them slightly aside to create a small well in the center of the sheet. Place the 8-ounce block of feta in the center, drizzle with 1 tablespoon olive oil, and sprinkle garlic powder (or minced garlic) and 1 teaspoon dried herbs evenly over the top. Bake to Soften: Return the sheet to the oven and bake for another 15 to 20 minutes, until the feta is soft and slightly golden on top and the oil around it shimmers. If you like a deeper caramelized top, broil for 1 to 2 minutes while watching closely. Finish & Serve: Remove from the oven and sprinkle with chopped parsley or chives and lemon zest or a light squeeze of lemon juice. Serve warm, spooning the melted feta over the potatoes so each bite gets creamy, tangy sauce.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, place paper towels in the container to absorb excess moisture, and keep the potatoes separate from wet garnishes like lemon or extra herbs if possible. For freezing, spread roasted potatoes on a sheet to flash-freeze, then transfer to a freezer bag for up to 3 months. Reheat gently in a 350°F oven for 10–15 minutes until warmed through; avoid the microwave to prevent a gummy texture—finish with a quick broil if you want to crisp edges again.

Ingredient Substitutions

If you don’t have baby potatoes, quarter small russets or use fingerlings—adjust roasting time slightly for larger pieces. Swap feta for a ricotta salata or halloumi if you prefer a different texture; halloumi will brown more and stay firmer, while ricotta salata will be milder. For garlic, 1/4 teaspoon garlic powder equals about 2 cloves minced; if using fresh, mix it into the oil to avoid burning. If dairy is a concern, try a firm, tangy plant-based cheese, aware the flavor profile will shift.

Serving Suggestions

Serve warm as a side with grilled chicken, roasted fish, or a bright green salad to balance richness. For a vegetarian meal, pair with a lemony arugula salad, roasted red peppers, and toasted pine nuts. Garnish with extra chopped herbs, a drizzle of good olive oil, and a sprinkle of flaky sea salt. For casual gatherings, provide crusty bread or pita for guests to scoop the cheesy center—this is always the most popular way to enjoy it.

Cultural Background

Combining roasted vegetables with tangy cheese is a hallmark of Mediterranean cooking—simple ingredients elevated by olive oil and herbs. Feta, traditionally made in Greece from sheep or sheep-goat milk, brings a salty acidity that complements roasted roots and tubers. This style of one-pan, olive-oil-forward cooking echoes rustic coastal and island traditions where fresh herbs, citrus, and cheese frequently pair with vegetables to create nourishing, flavorful dishes.

Seasonal Adaptations

In summer, add halved cherry tomatoes or roasted peppers during the last 10 minutes for color and sweetness. In autumn and winter, swap herbs for rosemary and thyme, and finish with a scattering of toasted walnuts for warmth. For spring, top with fresh peas and lemon zest to brighten the dish. Small seasonal changes—using dill instead of parsley or adding a handful of wilted spinach at the end—can shift the profile while keeping the core technique the same.

Meal Prep Tips

Roast the potatoes in advance and refrigerate; when ready to serve, reheat the potatoes on the sheet pan at 375°F for 8–10 minutes and add the block of feta for 12–15 minutes until softened. Portion into airtight containers for lunches—add fresh herbs and lemon just before eating to keep flavors vibrant. Use reusable silicone liners or parchment to simplify cleanup and preserve the crispness of the potatoes when reheating.

Success Stories

Readers often tell me this dish converts non-feta fans because the cheese mellows when melted and infuses the potatoes. One friend brought this to a potluck and returned home with an envelope of recipe requests; another served it on a snowy evening and called it "cozy in a bowl." It’s reliably popular at dinner parties, with guests complimenting the balance of warm, roasted flavors and bright finishing notes.

Whether you make it as a weeknight side or a centerpiece for a relaxed weekend meal, these baked feta potatoes are easy to personalize and hard to stop eating. Give it a try, and don’t be surprised when it becomes one of your simplest favorites.