Description
Baked Feta Potatoes offer a crispy, cheesy delight that perfectly combines tender roasted Yukon Gold potatoes with a flavorful feta cheese mixture infused with lemon, garlic, and fresh herbs. This easy-to-make recipe yields a savory side dish bursting with Mediterranean flavors, ideal for any occasion where a comforting yet elegant dish is appreciated.
Ingredients
Scale
Potatoes
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Feta Mixture
- 4 oz block of feta cheese, crumbled
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Optional Garnish
- Kalamata olives
- Sun-dried tomatoes
- Extra crumbled feta cheese
- Fresh oregano
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Wash the Yukon Gold potatoes and halve or quarter them depending on their size. Toss the potatoes with 2 tablespoons of olive oil, salt, and freshly ground black pepper until evenly coated.
- Roast Potatoes: Spread the potatoes out in a single layer on a parchment-lined baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and have a slightly golden brown crust.
- Prepare Feta Mixture: While the potatoes roast, crumble the block of feta cheese into a medium bowl. Add the minced garlic, lemon zest, fresh lemon juice, chopped dill, chopped parsley, and red pepper flakes if using. Drizzle the remaining 2 tablespoons of olive oil over the mixture and stir well to combine all flavors.
- Add Feta to Potatoes: Take the baking sheet out of the oven and create small wells among the roasted potatoes to hold the feta mixture.
- Spoon Feta Mixture: Evenly spoon the prepared feta mixture into the wells between the potatoes.
- Bake Again: Return the baking sheet to the oven and continue baking for another 10-15 minutes, or until the feta cheese is melted and turns slightly golden brown on top.
- Cool Slightly: Remove the potatoes from the oven and let them cool for a few minutes to allow the flavors to settle and for safe handling.
- Garnish (Optional): Optionally, garnish the dish with Kalamata olives, sun-dried tomatoes, extra crumbled feta, and fresh oregano to enhance the presentation and flavor profile.
- Serve: Serve the baked feta potatoes immediately while warm for the best texture and taste experience.
Notes
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Adjust the amount of red pepper flakes according to your spice preference or omit if desired.
- Yukon Gold potatoes are preferred for their buttery texture and ability to crisp up well when roasted.
- For a more intense flavor, let the feta mixture sit for 10 minutes after mixing to meld the ingredients before adding to potatoes.
- This dish pairs wonderfully with grilled meats or a fresh green salad for a complete meal.
