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Baked Feta Roast Potatoes

Baked feta roast potatoes with golden, tender potato halves roasted around a softened feta block. Cherry tomatoes, smashed garlic, herbs, and lemon zest finish the dish for a glossy, Mediterranean-style toss.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes, halved
feta cheese
  • 7 oz block of feta cheese
cherry tomatoes
  • 1 cup cherry tomatoes
garlic
  • 5 cloves garlic, smashed
olive oil
  • 0.3333333333 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
  • 1 Fresh basil or parsley for serving
salt
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the feta and potatoes
  1. Preheat the oven to 400F and place the feta block in the center of a baking dish. Keep it centered so the potatoes roast evenly around it.
  2. Arrange the halved baby potatoes, cherry tomatoes, and smashed garlic around the feta. Spread them out in a single layer for better browning.
  3. Drizzle everything with olive oil and sprinkle oregano, thyme, red pepper flakes, salt, and pepper. Make sure the potatoes are lightly coated so they caramelize as they roast.
  4. Roast for 40-45 minutes at 400F until the potatoes are golden and tender and the feta is softened and golden. Look for browned edges on the cut sides of the potatoes.
Finish and toss
  1. Squeeze the lemon juice over the roasted dish and scatter the lemon zest on top. The juices should pool lightly around the feta.
  2. Scatter fresh basil or parsley over the top, then break the feta into the potatoes and toss to combine. The feta should melt into a creamy coating around the vegetables.

Notes

Pro tip: roast on a sheet pan or in a deep baking dish so the feta releases juices that coat the potatoes—don’t stir until after you add lemon so the feta stays creamy. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 375F oven until warm, adding a small splash of water or olive oil if needed. Freezing is not recommended because the potatoes and feta can lose their texture. For a dairy-light option, use a firm lactose-free feta-style cheese and follow the same roast timing.