Name: Healthy Baked Feta Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs (700g) baby potatoes, halved or quartered; 1.5 cups cherry tomatoes, halved; 1 block (7 oz/200g) feta cheese; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon black pepper; Salt to taste (go easy as feta is salty); Fresh basil or parsley, for garnish (optional)

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Introduction

Healthy Baked Feta Potatoes combine tender baby potatoes, juicy cherry tomatoes, and creamy baked feta cheese for a deliciously simple meal. This dish is perfect for a quick weeknight dinner or a flavorful side that impresses with minimal effort.

A white bowl filled with one layer of roasted small halved potatoes that have golden brown crispy edges and soft yellow insides. Scattered on top are irregular chunks and small crumbles of white feta cheese with a slightly creamy and crumbly texture. Sprigs of fresh green thyme are also placed over the potatoes along with a light sprinkling of cracked black pepper. The dish gives a warm, rustic look with a contrast between the golden browned potatoes, white cheese, and green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (700g) baby potatoes, halved or quartered
1 block (7 oz/200g) feta cheese
1.5 cups cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon black pepper
Salt to taste (go easy as feta is salty)
Fresh basil or parsley, for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and cut the baby potatoes into halves or quarters, then place them in a large baking dish with cherry tomatoes, minced garlic, olive oil, oregano, black pepper, and a pinch of salt. Toss to coat evenly.
Step 2: Place the block of feta cheese in the center of the dish, nestled among the seasoned potatoes and tomatoes. Drizzle a little olive oil over the feta to help it soften during baking.
Step 3: Bake for 35–40 minutes, stirring the potatoes once halfway through to ensure even roasting. The dish is ready when the potatoes are golden and tender, the tomatoes have burst, and the feta is soft and slightly browned.
Step 4: Remove from the oven and stir the feta into the other ingredients until it forms a creamy, tangy sauce coating everything. Garnish with fresh basil or parsley if desired, and serve warm.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice before serving.
Use baby new potatoes for a creamier texture or substitute with fingerling potatoes if preferred.
Swap dried oregano for fresh thyme or rosemary to change the herb profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also works well served cold as part of a salad.

How to Serve

A bowl filled with one layer of roasted baby potatoes, cut in half showing a golden yellow, soft inside with a crispy brown skin. On top, there is a layer of small white cheese chunks and crumbles scattered over the potatoes. Fresh green herb sprigs are also spread on top, adding texture and color. The bowl is white and sits on a white marbled surface, highlighting the warm, earthy tones of the potatoes and the white cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into smaller pieces. Adjust the baking time if needed to ensure they become tender.

How do I know when the feta is perfectly baked?

The feta should be soft and slightly browned on top. It will easily break apart into a creamy sauce when stirred with the other ingredients.