Baked Feta Potatoes – Crispy, Creamy, and Comforting

Baked Feta Potatoes are the kind of dish that feels cozy without trying too hard. You get crispy edges, a creamy bite, and salty bursts of feta in every forkful. There’s no complicated prep, no fancy tools, and the oven does most of the work.

It’s the perfect side for weeknights, yet special enough for guests. If you love potatoes and cheese (who doesn’t?), this one belongs in your regular rotation.

What Makes This Special

This recipe brings together simple, everyday ingredients and turns them into something you’ll crave. The potatoes get golden and crisp on the outside, while the feta softens into a tangy, rich topping.

A hint of lemon brightens everything, and herbs add freshness. It hits all the right notes: savory, salty, creamy, and satisfying. It’s also flexible, so you can tweak it to match your mood or what’s in your pantry.

Shopping List

• Yukon Gold or baby potatoes (2 pounds), scrubbed and halved or quartered
• Feta cheese (6–8 ounces), preferably in a block
• Extra-virgin olive oil (3–4 tablespoons)
• Garlic (3 cloves), minced
• Lemon (1), zest and juice
• Fresh herbs (such as parsley, dill, oregano, or thyme), chopped
• Red pepper flakes (optional)
• Black pepper, freshly ground
• Kosher salt
• Red onion (optional), thinly sliced
• Cherry tomatoes (optional), halved

Step-by-Step Instructions

1. Preheat and prep the pan. Heat the oven to 425°F (220°C).Line a large sheet pan with parchment for easier cleanup, or lightly grease it with olive oil.
2. Cut the potatoes. Halve or quarter potatoes so they’re about the same size. Aim for 1- to 1.5-inch pieces for even cooking and good browning.
3. Season well. In a large bowl, toss potatoes with 2–3 tablespoons olive oil, 1 teaspoon kosher salt, and plenty of black pepper. Add the minced garlic and lemon zest, and toss again.The zest helps the flavor pop.
4. Spread and roast. Arrange potatoes cut-side down on the sheet pan with space between them. Roast for 20–25 minutes, until the bottoms are deep golden and the sides are starting to crisp.
5. Add the feta and extras. Crumble or cube the feta and scatter it over the potatoes. If using, add red onion slices and cherry tomatoes around the pan.Drizzle with another tablespoon of olive oil.
6. Return to the oven. Roast for 10–15 more minutes, until the feta softens and turns slightly golden on the edges, and the potatoes are tender and crisp.
7. Finish with freshness. Squeeze over a little lemon juice (start with 1–2 teaspoons), sprinkle red pepper flakes if you like heat, and shower with chopped herbs. Taste and adjust salt, keeping in mind the feta is already salty.
8. Serve hot. Transfer to a serving dish or bring the pan straight to the table. The contrast of hot potatoes, melty feta, and bright lemon is best right away.

Keeping It Fresh

Leftovers keep well and make a great quick lunch.

Store in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes to revive the crisp edges. If it feels a bit dry, add a drizzle of olive oil or a squeeze of lemon before serving.

Avoid the microwave if you want to keep the texture crisp.

Benefits of This Recipe

• Simple ingredients, big flavor. Most items are pantry staples, yet the result tastes special.
• Balanced and satisfying. You get carbs, protein from the feta, and healthy fats from olive oil.
• Oven does the work. Minimal hands-on time, which makes it weeknight-friendly.
• Flexible and forgiving. Easy to swap herbs, add veggies, or change the flavor profile.
• Great for sharing. Scales up well for gatherings or meal prep.

Common Mistakes to Avoid

• Crowding the pan. When potatoes are piled up, they steam instead of crisp. Use a large pan or two smaller ones.
• Skipping the preheat. A hot oven is key for browning. Make sure it’s fully preheated before roasting.
• Uneven cuts. Different sizes cook at different speeds.Keep pieces uniform to avoid undercooked centers.
• Over-salting early. Feta is salty. Season the potatoes, then taste at the end before adding more salt.
• Using pre-crumbled feta only. Pre-crumbled is fine, but block feta tends to melt and brown better.

Variations You Can Try

• Mediterranean style: Add olives, cherry tomatoes, oregano, and a pinch of sumac. Finish with parsley.
• Spicy harissa: Toss potatoes with a spoonful of harissa and olive oil before roasting.Top with feta and cilantro.
• Lemon-herb: Use extra lemon zest and fresh thyme. Add a final drizzle of lemony olive oil.
• Garlic-parmesan twist: Add a little grated Parmesan in the last 5 minutes for extra savory crunch alongside the feta.
• Veggie boost: Roast with red peppers or zucchini during the second half. Keep pieces similar in size to cook evenly.
• Protein add-on: Serve with grilled chicken, baked salmon, or chickpeas tossed on the pan for the final 10 minutes.

FAQ

Can I use a different type of potato?

Yes.

Yukon Golds are great because they’re creamy inside and brown well. Baby potatoes or small red potatoes also work. Avoid very starchy russets unless you cut them larger and watch the timing to prevent drying out.

Is there a good substitute for feta?

Try goat cheese for a tangy, creamy swap, or queso fresco for a mild, crumbly option.

Halloumi works, but it stays firm instead of softening. If you prefer a milder taste, a mix of ricotta salata and Parmesan can be nice.

Do I need to peel the potatoes?

No. The skin adds texture and helps the edges crisp.

Just scrub them well. If you prefer peeled, it still works—just be gentle when tossing to avoid breaking the pieces.

How do I make this dairy-free?

Use a vegan feta-style cheese that melts slightly, or skip the cheese and add a punchy sauce at the end, like lemon-tahini or a garlicky chimichurri. Season a bit more generously to replace the feta’s salty kick.

Can I make this ahead?

You can par-roast the potatoes for 15–20 minutes, cool, and refrigerate.

When ready to serve, roast again with the feta for 15–20 minutes until hot and crisp. Finish with lemon and herbs right before serving.

What herbs work best?

Parsley and dill are classic with feta, while oregano and thyme add an earthy note. Mint is great for a fresh lift.

Use one or a mix, and add most of them at the end to keep the flavors bright.

Why aren’t my potatoes getting crispy?

They’re probably crowded or your oven isn’t hot enough. Use a large pan, give them space, and make sure the oven is fully preheated. Placing the cut side down helps develop a deep golden crust.

In Conclusion

Baked Feta Potatoes deliver a lot of comfort with very little effort.

Crispy edges, creamy centers, and warm, salty feta make every bite satisfying. With a squeeze of lemon and a handful of fresh herbs, the flavors stay bright and balanced. Keep this recipe in your back pocket for easy dinners, casual get-togethers, or anytime you want something simple and delicious.

It’s a reliable favorite you’ll come back to again and again.