What the heck is this?
Imagine golden, crispy potatoes roasted to perfection, then tossed with warm, melty feta and sweet roasted garlic until everything is coated in salty, creamy, garlicky goodness. It’s kind of like a Greek potato salad, kind of like a side dish sent from heaven. Serve it with grilled chicken, lamb, fish—or honestly, just grab a fork and go wild.
Why You’ll Love This Recipe
– Two words: roasted garlic
– Creamy feta that melts into a dreamy sauce
– Potatoes so crispy they should be illegal
– Ridiculously easy, minimal prep
– Fancy enough for dinner guests, easy enough for weeknights
The Good Stuff You’ll Need
– 2 lbs baby potatoes (halved or quartered if large)
– 6–8 cloves garlic, peeled
– 8 oz block of feta cheese (use the good stuff, not pre-crumbled)
– 3 tbsp olive oil
– 1 tsp dried oregano
– Salt and black pepper to taste
– Optional: lemon zest, chili flakes, chopped parsley or dill to finish
Let’s Do This
Step 1: Get those potatoes roasting
Preheat your oven to 425°F (220°C). Toss the potatoes and garlic cloves with 2 tablespoons of the olive oil, oregano, a generous pinch of salt, and some cracked black pepper. Spread them out on a baking sheet, cut side down for max crispiness. Roast for 30–35 minutes, flipping once halfway, until golden and crispy on the outside and tender on the inside.
Step 2: Add the feta magic
After the first 20 minutes of roasting, scoot the potatoes over a bit and add the block of feta right onto the pan. Drizzle it with the remaining 1 tablespoon of olive oil. Pop everything back in the oven for the final 10–15 minutes, until the feta is soft, golden on top, and slightly melty.
Step 3: Toss it all together
Once it’s out of the oven, gently smash the roasted garlic cloves with a fork right on the sheet pan. They’ll be soft and sweet and amazing. Toss the potatoes with the garlic and let the hot spuds help melt the feta into a creamy coating. Don’t fully mix it into a paste—leave some feta chunks for texture.
Step 4: Finish with flair
Zest some lemon over the top if you want a bright lift. Sprinkle on chili flakes if you’re spicy. Shower it with fresh herbs like parsley or dill if you’re fancy. Serve warm and brace yourself for compliments.
Serving Suggestions
– Serve alongside grilled meat, fish, or roasted vegetables
– Stuff it into pita or wraps with greens and tzatziki for a killer lunch
– Add chopped olives or sun-dried tomatoes for a Mediterranean twist
– Top with a fried egg and call it brunch
– It’s also just great with a spoon. No judgment.
Switch It Up
– Swap in sweet potatoes or a mix of root veggies
– Use goat cheese or Boursin instead of feta for a different creamy vibe
– Roast cherry tomatoes with the potatoes for juicy bursts of flavor
– Make it a meal by adding chickpeas or shredded rotisserie chicken
Make-Ahead Tips
You can roast the potatoes and garlic ahead of time and reheat at 400°F for 10 minutes. Add the feta during reheating so it gets soft and warm without drying out. This dish is best served hot and fresh, but leftovers keep for 2–3 days in the fridge and reheat beautifully.
Questions People Actually Ask
Q: Can I use crumbled feta?
A: Technically yes, but the block melts better and gives you that creamy-meets-chunky texture that makes this dish amazing.
Q: What kind of potatoes work best?
A: Baby Yukon golds or red potatoes are perfect. Just cut them into even sizes so they roast evenly.
Q: Can I make this vegan?
A: Yep! Swap the feta for a plant-based feta or use a garlicky cashew cream sauce instead. Still delicious.
Roasted Potatoes with Baked Feta and Garlic: Crispy, Creamy, Ridiculously Good
- Total Time: 40 minutes
- Yield: 4 servings
Description
Imagine golden, crispy potatoes roasted to perfection, then tossed with warm, melty feta and sweet roasted garlic until everything is coated in salty, creamy, garlicky goodness. It’s kind of like a Greek potato salad, kind of like a side dish sent from heaven. Serve it with grilled chicken, lamb, fish—or honestly, just grab a fork and go wild.
Ingredients
– 2 lbs baby potatoes (halved or quartered if large)
– 6–8 cloves garlic, peeled
– 8 oz block of feta cheese (use the good stuff, not pre-crumbled)
– 3 tbsp olive oil
– 1 tsp dried oregano
– Salt and black pepper to taste
– Optional: lemon zest, chili flakes, chopped parsley or dill to finish
Instructions
Step 1: Get those potatoes roasting
Preheat your oven to 425°F (220°C). Toss the potatoes and garlic cloves with 2 tablespoons of the olive oil, oregano, a generous pinch of salt, and some cracked black pepper. Spread them out on a baking sheet, cut side down for max crispiness. Roast for 30–35 minutes, flipping once halfway, until golden and crispy on the outside and tender on the inside.
Step 2: Add the feta magic
After the first 20 minutes of roasting, scoot the potatoes over a bit and add the block of feta right onto the pan. Drizzle it with the remaining 1 tablespoon of olive oil. Pop everything back in the oven for the final 10–15 minutes, until the feta is soft, golden on top, and slightly melty.
Step 3: Toss it all together
Once it’s out of the oven, gently smash the roasted garlic cloves with a fork right on the sheet pan. They’ll be soft and sweet and amazing. Toss the potatoes with the garlic and let the hot spuds help melt the feta into a creamy coating. Don’t fully mix it into a paste—leave some feta chunks for texture.
Step 4: Finish with flair
Zest some lemon over the top if you want a bright lift. Sprinkle on chili flakes if you’re spicy. Shower it with fresh herbs like parsley or dill if you’re fancy. Serve warm and brace yourself for compliments.
Notes
– Serve alongside grilled meat, fish, or roasted vegetables
– Stuff it into pita or wraps with greens and tzatziki for a killer lunch
– Add chopped olives or sun-dried tomatoes for a Mediterranean twist
– Top with a fried egg and call it brunch
– It’s also just great with a spoon. No judgment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~21g
- Carbohydrates: ~45g
- Protein: ~8g