Baked Feta Potatoes (Print Version)
Crispy roasted potatoes tossed with baked feta, garlic, lemon and fresh herbs for a Mediterranean-inspired side dish.
# What You’ll Need:
→ Potatoes
01 - 1-2 large baking potatoes
→ Dairy
02 - 200 g block of feta
→ Oils
03 - 2 tbsp olive oil
→ Herbs
04 - 1 tsp dried thyme
05 - 1 tsp dried oregano
06 - 1/4 cup (20 g) fresh basil
→ Spices
07 - 1 tsp salt
08 - 1 tsp black pepper
→ Vegetables
09 - 1 head of garlic (top cut off)
10 - 1 lemon, quartered
→ Sweeteners
11 - 1 tbsp honey
# How to Make It:
01 - Preheat your oven to 200°C (390°F).
02 - Wash and cube your potatoes, then add them to your baking dish.
03 - Add the thyme, oregano, salt, and pepper to the potatoes along with 1 tbsp olive oil, and stir them to coat evenly.
04 - Add the feta to the middle of the tray (dip one side in the seasonings, then flip it over).
05 - Add the garlic and half the lemon to the tray, and then drizzle over the remaining olive oil.
06 - Bake the potatoes and feta for 45-55 minutes, until the potatoes are crispy and golden, removing the garlic after 35 minutes if it looks like it's turning brown.
07 - Squeeze the garlic cloves out of their skins, and use a sharp knife to mash them.
08 - Stir the garlic mixture and the juice of the other half of the lemon back into the potatoes along with your fresh basil, gently mixing the roasted potatoes with the baked feta.
09 - Drizzle over the honey and shredded basil.
10 - Serve and enjoy!
# Additional Tips::
01 -
- Ready in under an hour with minimal hands-on time
- Uses simple pantry staples for maximum flavor
- Vegetarian friendly but substantial enough for meat lovers
- Creates an impressive presentation with little effort
02 -
- Perfect for meal prep as flavors improve overnight
- Can be served hot, warm, or even at room temperature
- Provides approximately 16g of protein per serving
- Works as both a side dish or vegetarian main course
03 -
- Patting potatoes completely dry before seasoning helps achieve maximum crispiness
- Room temperature feta melts more evenly than cold cheese straight from the refrigerator
- Save leftovers for a delicious breakfast hash topped with eggs the next morning