Roasted Potatoes with Baked Feta and Garlic

Imagine biting into perfectly crispy Roasted Potatoes with Baked Feta and Garlic – golden-brown exteriors giving way to fluffy centers, all mingling with creamy, melted feta and aromatic roasted garlic. This Mediterranean-inspired dish transforms humble potatoes into something extraordinary, with minimal effort but maximum flavor impact. The combination of tangy feta, sweet roasted garlic, and herb-infused potatoes creates a side dish that frequently steals the spotlight. You’ll learn how to achieve the perfect crispy-outside, tender-inside potato texture while creating a harmonious blend of flavors that will elevate any meal.

Why You’ll Love This Recipe

The magic of Roasted Potatoes with Baked Feta and Garlic lies in its perfect balance of textures and flavors. The contrast between the crispy, herb-coated potatoes and the creamy, melted feta creates a sensory experience that’s utterly satisfying. Roasted garlic adds a mellow sweetness that permeates the entire dish, transforming something simple into something sublime.

What makes this recipe truly special is its versatility and ease. With just a handful of ingredients and minimal hands-on time, you’ll create a dish that works beautifully alongside roasted meats, as part of a vegetarian spread, or even as a satisfying main course when paired with a simple salad. The visual appeal is undeniable too – the golden potatoes, speckled with herbs and topped with bubbling feta, create an Instagram-worthy dish that’s as beautiful as it is delicious.

Best of all, this recipe is forgiving and adaptable. Whether you’re a kitchen novice or an experienced cook, you’ll achieve spectacular results with minimal effort, making this the perfect recipe to add to your regular rotation.

Ingredients

For perfect Roasted Potatoes with Baked Feta and Garlic:

• 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch chunks (their buttery flavor and waxy texture hold up beautifully during roasting)
• 8 oz (225g) block of feta cheese (traditional Greek feta provides the best flavor and meltability)
• 8-10 garlic cloves, peeled but left whole (for sweet, mellow roasted garlic flavor)
• 3 tablespoons (45ml) extra virgin olive oil (high-quality oil makes a noticeable difference)
• 2 teaspoons (6g) dried oregano (preferably Greek)
• 1 teaspoon (3g) dried rosemary or 1 tablespoon fresh, chopped
• 1 teaspoon (5g) sea salt
• ½ teaspoon (2g) freshly ground black pepper
• Zest of 1 lemon
• 2 tablespoons (30ml) fresh lemon juice
• Fresh parsley for garnish, roughly chopped

Pro Tips

Proper Potato Preparation: The secret to achieving ultra-crispy roasted potatoes with feta and garlic lies in how you prepare them. After cutting, soak the potatoes in cold water for 30 minutes, then dry them thoroughly with paper towels. This removes excess starch and ensures maximum crispiness. For even better results, parboil the potatoes for 5-7 minutes before roasting – this creates a slightly rough exterior that becomes wonderfully crispy in the oven.

Temperature Matters: Start with a very hot oven (425°F/220°C) to create that initial crispy exterior, then reduce to 400°F/200°C when adding the feta to prevent burning while still maintaining heat for proper melting. Never put cold potatoes into the oven – allowing them to come to room temperature first ensures even cooking throughout.

Garlic Technique: For perfectly roasted garlic that doesn’t burn, place the peeled cloves beneath and between potato pieces rather than directly exposed on the baking sheet. The garlic will infuse the oil and potatoes with flavor while roasting to soft, caramelized perfection instead of becoming bitter from overexposure to high heat.

Instructions

Step 1: Prepare the Potatoes

Preheat your oven to 425°F (220°C) and position a rack in the middle. Cut your potatoes into evenly sized 1-inch chunks – uniform pieces ensure they’ll cook at the same rate. Place them in a large bowl of cold water and let them soak for about 30 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels (moisture is the enemy of crispiness!). Transfer the potatoes to a large baking sheet.

Step 2: Season and Begin Roasting

In a small bowl, combine the olive oil, dried oregano, rosemary, salt, pepper, and lemon zest. Drizzle this aromatic mixture over the potatoes and toss until every piece is evenly coated. Arrange the potatoes in a single layer with some space between pieces – overcrowding leads to steaming rather than roasting. Nestle the whole garlic cloves throughout the potatoes, ensuring they’re slightly protected from direct heat. Roast for 25 minutes, then remove from the oven and flip the potatoes with a spatula.

Step 3: Add the Feta and Finish Roasting

Reduce the oven temperature to 400°F (200°C). Place the block of feta in the center of the baking sheet, surrounded by the partially roasted potatoes and garlic. Drizzle the feta with a little additional olive oil and sprinkle with a pinch more oregano. Return to the oven and continue roasting for another 15-20 minutes, until the potatoes are golden brown and crispy, and the feta is soft and slightly browned on top.

Step 4: Finish and Serve

Remove the baking sheet from the oven and immediately drizzle the lemon juice over the hot roasted potatoes with baked feta and garlic. Gently toss to combine, allowing the feta to slightly break apart and coat some of the potatoes. The roasted garlic cloves can either be left whole for diners to enjoy or mashed and stirred through the dish. Sprinkle generously with fresh parsley, and serve immediately while still hot for the best texture and flavor experience.

Variations

Mediterranean Feast: Transform your Roasted Potatoes with Baked Feta and Garlic into a complete Mediterranean meal by adding halved cherry tomatoes, pitted Kalamata olives, and thinly sliced red onion during the last 15 minutes of roasting. After cooking, scatter with fresh basil leaves for a vibrant dish that captures the essence of Greek island cuisine. This variation works beautifully as a vegetarian main course.

Spicy Harissa Version: For those who enjoy heat, create a North African-inspired variation by adding 2 tablespoons of harissa paste to your olive oil mixture before coating the potatoes. Replace the oregano with 1 teaspoon of ground cumin and ½ teaspoon of smoked paprika. Instead of feta, try using halloumi cheese, which holds its shape better while still providing that delicious salty counterpoint to the spicy potatoes and sweet garlic.

Herb-Forward Spring Adaptation: In springtime, lighten up this dish by using new potatoes (no need to peel) and replacing dried herbs with fresh ones. After roasting, toss with abundant fresh herbs like dill, chives, mint, and parsley. Crumble the feta rather than baking it as a block, and add fresh peas during the last 5 minutes of cooking for a bright, seasonal twist on the original recipe.

Storage and Serving

This Roasted Potatoes with Baked Feta and Garlic dish is best enjoyed immediately after preparation when the potatoes are at their crispiest and the feta is perfectly melted. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, arrange in a single layer on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes until heated through – avoid the microwave, which will make the potatoes soggy.

For serving, present this dish family-style directly from the baking sheet for casual gatherings, or transfer to a pre-warmed serving platter scattered with additional fresh herbs for more formal occasions. Complement it with a simple green salad dressed with lemon vinaigrette for a light meal, or serve alongside roasted chicken or grilled lamb chops for a more substantial dinner. For brunch, top portions with a fried egg and let the runny yolk create an instant sauce that elevates the dish to new heights.

FAQs

Can I use a different type of potato?
Yes! While Yukon Golds offer the ideal balance of waxiness and fluffiness, russet potatoes will give you a fluffier interior with a very crispy exterior. Red potatoes hold their shape better but won’t get quite as crispy. Baby potatoes can be used whole (halved if larger) for a different presentation.

Is there a substitute for feta cheese?
Absolutely. Goat cheese provides a similar tangy flavor with a creamier texture. Halloumi offers more structure and a pleasant chewiness. For a milder option, try ricotta salata or even fresh mozzarella, though these will change the flavor profile.

Can I make this dish ahead of time?
You can prep the potatoes and seasonings ahead, but for best results, roast just before serving. If necessary, roast the potatoes and garlic fully, then reheat at 400°F (200°C) for 10 minutes before adding the feta and completing the recipe.

How do I prevent the garlic from burning?
Ensure the garlic cloves are nestled between potato pieces rather than exposed directly to the hot baking sheet. If you still find they’re browning too quickly, you can add them halfway through the initial roasting time.

Can I make this recipe vegan?
Yes! Substitute the feta with a block of firm tofu that’s been pressed and marinated in lemon juice, olive oil, and nutritional yeast for a tangy flavor, or use a commercial vegan feta alternative.

Conclusion

This Roasted Potatoes with Baked Feta and Garlic is comfort food at its finest — a beautiful marriage of simple ingredients transformed through heat and time into something truly greater than the sum of its parts. It’s the kind of dish that bridges the gap between everyday cooking and special occasion fare, equally at home on a weeknight dinner table or as part of a festive gathering. The combination of crispy, herb-infused potatoes with creamy, tangy feta and sweet, mellow garlic creates a flavor profile that’s both familiar and exciting. Make this recipe once, and I guarantee it will become a regular in your culinary repertoire, requested by family and friends who’ll never guess how effortlessly it comes together.

Print