Baked Feta Roast Potatoes Recipe – Easy, Irresistible Veggie Side

Golden, crispy potatoes and melting feta, roasted together with a touch of olive oil and fresh herbs—honestly, is there anything better? The first time I made these baked feta roast potatoes, the scent alone had the whole house wandering into the kitchen. The combination of salty, tangy feta with perfectly roasted potatoes is pure magic—think comfort food meets Mediterranean sunshine. If you’re looking for a veggie side dish that’s both jaw-droppingly easy and guaranteed to wow your guests, you’ve just found it.

I discovered this recipe on a chilly Sunday when I was craving something more exciting than plain roasted potatoes but still needed dinner to come together fast. I’d seen the viral baked feta pasta and thought, “Why not try this with potatoes?” Sure enough, after a few tweaks (and many taste tests), these baked feta roast potatoes became my go-to side for everything from casual weeknight meals to holiday spreads. There’s something nostalgic and new about this dish all at once—comforting yet fresh, simple yet packed with flavor.

What makes this recipe shine is how it transforms basic ingredients into something truly irresistible. It’s great for busy weeknights, feeding picky eaters, or dressing up your dinner table when you want a little ‘wow’ factor without spending hours in the kitchen. Plus, these baked feta roast potatoes are naturally gluten-free and easy to adapt for different diets. As someone who’s made this recipe more times than I can count (and even served it cold at a picnic—surprisingly awesome!), I can promise it’ll become a staple in your kitchen, too.

Why You’ll Love This Baked Feta Roast Potatoes Recipe

• Quick & Easy: These baked feta roast potatoes come together in about 10 minutes of prep and just under an hour in the oven. Perfect for those nights when you want something delicious but don’t want to fuss.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge—no fancy trips to the specialty store required. Just potatoes, feta, olive oil, and a few seasonings.
• Perfect for Any Occasion: They’re just as at home alongside a casual burger as they are on a festive holiday table. I’ve brought them to potlucks and always come home with an empty dish (and recipe requests!).
• Crowd-Pleaser: Both kids and adults devour these. The creamy, cheesy feta melts into the hot potatoes, creating little pockets of gooey goodness with every bite.
• Unbelievably Delicious: The contrast between the crispy potato edges and the soft, tangy feta is downright addictive. There’s a reason friends ask if I’m bringing “those potatoes” to every gathering.

What sets this recipe apart from your average roast potatoes? For starters, tossing the potatoes with feta before roasting means the cheese caramelizes just a bit—leaving behind irresistible, golden edges and creamy bites. I’ve even experimented with crumbling the feta halfway through baking for extra texture (trust me, it’s worth a try!). It’s not just another potato side—it’s the one that stands out, the one you’ll crave again and again.

There’s a certain kind of comfort in making a dish that feels both nostalgic and new. This recipe gives you that. It’s the kind you serve when you want to impress with zero stress, or when you’re just in need of a little cheesy, potato-filled happiness. I can’t count the number of times these baked feta roast potatoes have saved my dinner plans or turned a simple meal into something our whole family remembers. If you love potatoes, cheese, and a no-fuss kitchen win, this one’s for you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that craveable roasted texture—no complicated shopping list here. You might even have everything you need right now. Here’s what goes into making these irresistible baked feta roast potatoes:

• For the Potatoes:
  • Yukon Gold potatoes, 2 pounds (900g), cut into 1-inch (2.5cm) chunks (Russet or red potatoes work, but Yukon Golds give the creamiest center!)
  • Extra-virgin olive oil, 3 tablespoons (45ml) (adds richness and helps crisp the edges)
  • Sea salt, 1 teaspoon (plus more to taste)
  • Freshly ground black pepper, 1/2 teaspoon
  • Garlic cloves, 2 large, minced (for a kick of flavor—use more if you’re a garlic lover!)
  • Fresh rosemary, 1 tablespoon, finely chopped (or 1 teaspoon dried; thyme also works well)
• For the Feta:
  • Block feta cheese, 6 ounces (170g), crumbled or cut into small cubes (I recommend using a Greek brined feta for best flavor and texture—avoid pre-crumbled if you can!)
• Optional Flavor Boosters & Garnishes:
  • Lemon zest, 1 teaspoon (for a fresh, zippy finish—totally optional, but highly recommended!)
  • Chopped fresh parsley or dill, for serving
  • Crushed red pepper flakes, for a bit of heat

Ingredient Tips & Substitutions:

• If you need this dish dairy-free, swap feta for a plant-based feta alternative (some almond-based versions melt surprisingly well).
• Russet potatoes crisp nicely, but can get a bit drier—add a drizzle more oil if using them.
• Love garlic? Add an extra clove or two, or toss in a whole head of unpeeled garlic cloves to roast alongside the potatoes (they turn sweet and spreadable!).
• For extra flavor, toss in a handful of cherry tomatoes during the last 15 minutes of roasting—they burst and mingle with the feta.
• Feeling herby? Swap rosemary for fresh oregano or thyme, or go wild and use an Italian herb blend.

I’m partial to the sharp, briny punch of Greek feta, but Bulgarian or French feta work, too—each gives a slightly different flavor and texture. If you’re in a pinch, even goat cheese is delicious, though it’s less salty. Don’t be afraid to make it your own!

Equipment Needed

• Large baking sheet or roasting pan: Big enough to spread the potatoes in a single layer—crowding leads to steaming, not crisping! If you only have smaller pans, split the batch.
• Parchment paper or silicone baking mat (optional): Makes cleanup a breeze and helps prevent sticking. I sometimes skip it if my pan is well-seasoned.
• Mixing bowl: For tossing potatoes with oil and seasonings. I’ve used a zip-top bag in a pinch—works just fine!
• Chef’s knife and cutting board: For chopping potatoes and herbs. A serrated knife works well if your potatoes have thick skins.
• Measuring spoons and cups: Precision helps, but honestly, I’ve eyeballed the oil and it’s still turned out great.
• Oven mitts: Hot pans are no joke—trust me, I’ve learned the hard way.
• Optional: Microplane zester for lemon zest, and tongs or a spatula for tossing the potatoes mid-roast.

If you don’t have a roasting pan, a sturdy metal baking sheet works perfectly—just line it for easy cleanup. I’ve even used a glass Pyrex dish, though the potatoes don’t get quite as crisp (still tasty though!). For those on a budget, dollar-store baking sheets do the trick, but just keep an eye on the bottoms so they don’t get too dark. And if you ever find your feta sticking, soak your pan in warm water right after serving—the cheese comes right off.

Preparation Method

1. Preheat the Oven:
   Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
   Tip: Preheating is key for crispy potatoes—don’t skip it!
2. Prep the Potatoes:
   Scrub 2 pounds (900g) Yukon Gold potatoes. Cut into 1-inch (2.5cm) chunks—no need to peel unless you prefer. Place in a large mixing bowl.
3. Season the Potatoes:
   Add 3 tablespoons (45ml) olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 2 minced garlic cloves, and 1 tablespoon chopped rosemary. Toss well to coat evenly.
   Note: If your potatoes seem dry, drizzle in an extra tablespoon of oil for good measure.
4. Add the Feta:
   Crumble or cube 6 ounces (170g) feta. Gently fold into the potato mixture to distribute evenly (some will melt in, some will stay as chunks—both are delicious).
5. Spread on the Pan:
   Pour the mixture onto your prepared baking sheet. Spread into a single, even layer. If the potatoes are crowded, use two pans—this helps crisp them up.
6. Roast:
   Bake for 35 minutes, then toss the potatoes gently with a spatula. Return to the oven and roast for another 15-20 minutes, until potatoes are golden and fork-tender and the feta is caramelized around the edges.
   Sensory cue: You’ll know they’re ready when the potatoes are deeply golden and the kitchen smells amazing.
7. Finish and Serve:
   Remove from the oven. If desired, zest 1 teaspoon lemon over the hot potatoes and sprinkle with chopped parsley or dill. Add a pinch of red pepper flakes for heat.
   Warning: The pan will be very hot—use oven mitts and let it cool a few minutes before serving.
8. Enjoy!
   Serve immediately while hot and crispy. (Though, honestly, I’ve eaten leftovers cold from the fridge—still so good!)

Common Troubleshooting:

• Potatoes not crisping? Make sure they’re in a single layer and the oven is fully preheated. Don’t be afraid to roast a few extra minutes for more color.
• Cheese too melted? Use block feta and add half at the start, half in the last 10 minutes for chunkier bites.
• Sticking? A parchment-lined pan or silicone mat helps. Also, let the potatoes cool a few minutes before lifting—they release easier.

Efficiency Tip: Chop potatoes ahead and soak in cold water (up to 24 hours) to remove excess starch—just dry thoroughly before roasting for best crispiness.

Cooking Tips & Techniques

• Don’t Overcrowd the Pan: This is the number one tip for crispy roast potatoes. If you pile them up, they’ll steam instead of brown. I learned this the hard way—spread them out and thank me later!
• Block Feta vs. Pre-Crumbled: Use block feta whenever possible. It keeps its shape better and melts in glorious little puddles rather than disappearing. Pre-crumbled can get dry or overly salty.
• High Heat Is Your Friend: Roasting at 425°F (220°C) gives you that crispy edge and caramelized cheese. If your oven runs hot, check a few minutes early to prevent burning.
• Toss Halfway: Flipping the potatoes partway through baking ensures even browning. Use a wide spatula and don’t worry if some feta sticks—it just means more crispy bits.
• Dry Potatoes = Crispy Potatoes: After washing, pat your potatoes dry before roasting. Any moisture can make them soggy. I sometimes let them air-dry on a clean towel for 10 minutes before seasoning.
• Timing and Multitasking: While the potatoes roast, prep your main dish or whip up a quick salad. The hands-off time is a lifesaver for busy dinners.
• If You Like Extra Crunch: Add a sprinkle of breadcrumbs or crushed cornflakes in the last 10 minutes (a trick I picked up from a friend—it’s not traditional, but it’s fun!).

I’ve definitely had my fair share of roast potato fails—too crowded, too dry, or too oily. Each batch has taught me that a hot oven, patience, and not fussing too much are the secret ingredients. If you ever have leftovers, they’ll be softer the next day, but popping them back into a hot oven for 10 minutes gets them crispy again.

Variations & Adaptations

• Herb-Swapped Feta Potatoes: Try using fresh oregano, thyme, or even basil instead of rosemary. Each herb gives a totally different vibe—oregano makes it feel Greek, thyme adds earthiness, and basil brings a summer touch.
• Spicy Mediterranean Potatoes: Add 1 teaspoon smoked paprika and 1/2 teaspoon chili flakes to the seasoning mix. I’ve even tossed in sliced jalapeños for a fiery twist—so good if you like heat!
• Vegan/Dairy-Free Version: Use a plant-based feta alternative or swap the cheese for cubes of marinated tofu. The tofu browns beautifully, and with enough seasoning, you barely miss the dairy.
• Gluten-Free and Low-Carb: This recipe is naturally gluten-free. For a lower-carb option, try using chunks of cauliflower instead of potatoes—roast as directed but reduce the time by 10 minutes.
• Different Cooking Methods: If you’re short on oven space, cook the potatoes in an air fryer at 400°F (200°C) for 25-30 minutes, shaking halfway. To grill, use a grill basket and cook over medium heat until golden and tender.
• Personal Favorite: I sometimes add a handful of pitted Kalamata olives and a few sun-dried tomatoes with the feta—talk about a flavor bomb!

This recipe is endlessly customizable. If you have picky eaters, keep the seasoning mild and let folks add their own garnishes at the table. Allergic to dairy? The vegan option is surprisingly rich. Don’t have fresh herbs? Dried works in a pinch. I’m always trying new twists—some successful, some less so—but that’s half the fun of home cooking.

Serving & Storage Suggestions

These baked feta roast potatoes taste best served hot—right out of the oven, when the edges are crispy and the feta is melty. Pile them onto a big platter and sprinkle with fresh parsley or dill for a burst of color.

• Serving Suggestions: Pair with grilled chicken, salmon, or a hearty veggie main. They’re also fantastic with a simple Greek salad or next to scrambled eggs for brunch. I love serving them with a squeeze of lemon and a dollop of Greek yogurt on the side.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The potatoes will soften a bit, but the flavor is still top-notch.
• Freezing: You can freeze them, though the feta may change texture. If you do, cool them completely, then freeze in a single layer before transferring to a bag. Reheat straight from frozen at 375°F (190°C) until hot and crisp, about 20 minutes.
• Reheating: For best results, reheat in the oven or air fryer to revive the crispy edges. The microwave works in a pinch but the texture is softer.
• Flavor Over Time: The herbs and feta soak into the potatoes as they sit—sometimes I think leftovers taste even better the next day!

If you’re making these for a party, you can roast the potatoes ahead and reheat them just before serving. They hold up beautifully, and no one ever complains about the “day-old” batch—if anything, they’re more flavorful!

Nutritional Information & Benefits

Each serving of baked feta roast potatoes (about 1 cup) contains roughly:

• Calories: 230
• Protein: 6g
• Carbohydrates: 28g
• Fat: 10g
• Fiber: 3g
• Sodium: 390mg

Health Benefits: Potatoes are packed with potassium, vitamin C, and fiber—especially with skins on. Feta brings protein and calcium, plus it’s lower in fat than many other cheeses. Olive oil provides healthy fats and helps your body absorb the nutrients from the potatoes and herbs.

This recipe is naturally gluten-free and can be made vegetarian or dairy-free with simple swaps. If you’re watching sodium, use a reduced-salt feta or rinse your cheese before adding. As someone who tries to eat balanced meals, I love that this dish feels indulgent but still has some serious nutritional perks.

Conclusion

There’s just something about these baked feta roast potatoes that makes them unforgettable—maybe it’s the crispy edges, maybe the creamy cheese, or maybe just how easy they are to pull together on a busy day. This is a recipe you’ll keep coming back to, whether you’re cooking for yourself or a crowd.

Don’t be afraid to tweak the herbs, add a little spice, or swap in your favorite cheese. Honestly, half the fun is making it your own. I love this recipe because it never fails me—it’s cozy, flavorful, and always gets people talking (and reaching for seconds!).

If you try these baked feta roast potatoes, let me know how they turned out! Leave a comment below, share your own twists, or tag me on social media so I can see your creations. Happy roasting—may your potatoes always be golden and your feta perfectly melty!

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes work great—just cut them into similar-sized chunks and check for doneness a bit earlier since they cook faster. The feta adds a delicious contrast to their sweetness.

What’s the best way to get really crispy potatoes?

Make sure the potatoes are completely dry before roasting and spread them in a single layer on a hot pan. Don’t crowd them, and roast at a high temperature (425°F/220°C) for ultimate crispiness.

Can I make baked feta roast potatoes ahead of time?

Yes! Roast the potatoes as directed, cool, and store in the fridge. Reheat in a hot oven (425°F/220°C) for about 10 minutes to bring back the crispy edges before serving.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as your feta cheese is free from additives. Always double-check labels if you’re sensitive to gluten.

How do I keep the feta from melting too much?

Use block feta and add half of it in the last 10 minutes of roasting for chunkier bites. Pre-crumbled feta tends to melt faster, so block feta is your best bet for those creamy pockets.

Baked Feta Roast Potatoes

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• Author: Leana
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Golden, crispy potatoes and melting feta, roasted together with olive oil and fresh herbs. This easy Mediterranean-inspired side dish is comforting, flavorful, and guaranteed to wow your guests.

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Ingredients

Scale 1x2x3x

• 2 pounds Yukon Gold potatoes, cut into 1-inch chunks (about 4–5 medium potatoes; Russet or red potatoes can be substituted)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 large garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried; thyme or oregano can be substituted)
• 6 ounces block feta cheese, crumbled or cut into small cubes
• 1 teaspoon lemon zest (optional, for garnish)
• Chopped fresh parsley or dill, for serving (optional)
• Crushed red pepper flakes, for serving (optional)

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Scrub and cut the potatoes into 1-inch chunks. Place them in a large mixing bowl.
3. Add olive oil, sea salt, black pepper, minced garlic, and chopped rosemary to the potatoes. Toss well to coat evenly.
4. Gently fold in the crumbled or cubed feta cheese to distribute throughout the potato mixture.
5. Spread the mixture onto the prepared baking sheet in a single, even layer. Use two pans if needed to avoid crowding.
6. Roast for 35 minutes, then toss the potatoes gently with a spatula. Return to the oven and roast for another 15-20 minutes, until the potatoes are golden and fork-tender and the feta is caramelized around the edges.
7. Remove from the oven. If desired, zest lemon over the hot potatoes and sprinkle with chopped parsley or dill and red pepper flakes.
8. Serve immediately while hot and crispy. Enjoy!

Notes

For crispier potatoes, avoid crowding the pan and ensure potatoes are dry before roasting. Use block feta for best texture; add half the feta in the last 10 minutes for chunkier bites. Leftovers can be reheated in the oven to restore crispiness. Variations include swapping herbs, adding olives or tomatoes, or using sweet potatoes.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Cuisine: Mediterranean

Nutrition

• Serving Size: About 1 cup
• Calories: 230
• Sugar: 2
• Sodium: 390
• Fat: 10
• Saturated Fat: 4
• Carbohydrates: 28
• Fiber: 3
• Protein: 6

Keywords: baked feta potatoes, roast potatoes, Mediterranean side dish, vegetarian, gluten-free, easy potato recipe, feta cheese, crispy potatoes, holiday side, comfort food