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Roasted Potatoes with Baked Feta and Garlic

Crispy golden roasted potatoes tossed with warm cubes of baked feta cheese, fresh garlic, lemon, and rosemary. A perfect Mediterranean side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Base
  • 2 lbs baby potatoes halved (or Yukon Gold cubed)
  • 0.5 cup olive oil extra virgin
  • 5 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper freshly cracked
The Feta & Finish
  • 8 oz feta cheese block, cut into cubes
  • 2 sprigs fresh rosemary leaves stripped
  • 3 sprigs fresh thyme
  • 1 whole lemon juiced and zested

Equipment

  • Baking sheet
  • Knife
  • Large bowl
  • Citrus Juicer

Method
 

  1. Preheat oven to 400°F (200°C). Wash and dry potatoes. Cut baby potatoes in half or larger potatoes into 1-inch chunks.
  2. In a large bowl, toss potatoes with 3/4 of the olive oil, minced garlic, dried oregano, salt, and pepper until well coated.
  3. Spread potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until golden and tender.
  4. Remove from oven. Scatter feta cubes, rosemary, and thyme over the potatoes. Drizzle with remaining olive oil.
  5. Return to oven and bake for another 10-15 minutes until feta is soft and warm (but still holds its shape) and herbs are fragrant.
  6. Remove from oven. Immediately drizzle with fresh lemon juice and garnish with lemon zest. Serve warm.

Notes

Using a block of feta instead of crumbles is essential for the texture seen in the photo. Crumbled feta will dry out too quickly.