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Healthy Baked Feta Potatoes

Crispy roasted baby potatoes tossed with chunks of warm, softened feta cheese and fresh thyme. A simple, vibrant, and healthy Mediterranean-inspired side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs baby potatoes Yukon gold or red, halved
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 0.5 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper freshly cracked
  • 6 oz feta cheese block in brine, drained and chunked
  • 4-5 sprigs fresh thyme plus more for garnish

Equipment

  • Baking sheet
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C). Wash and thoroughly dry the baby potatoes, then cut them in half.
  2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, oregano, salt, and pepper until evenly coated.
  3. Arrange the potatoes on a rimmed baking sheet in a single layer, cut side down. Roast for 25-30 minutes until golden and fork-tender.
  4. Remove from oven, flip the potatoes, and scatter the feta cheese chunks and thyme sprigs evenly across the pan.
  5. Return to the oven for 10-12 minutes until the feta is very soft and slightly golden at the edges.
  6. Transfer to a serving dish, scraping up the crispy cheese bits from the pan. Garnish with extra fresh thyme and serve hot.

Notes

For the best melting texture, buy a block of feta in brine rather than pre-crumbled feta, which contains anti-caking agents.