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Baked Feta Roast Potatoes

Baked feta roast potatoes are a Mediterranean side dish where halved baby potatoes roast alongside a block of feta until golden and softened. You’ll finish with lemon juice, zest, and herbs for a bright, tangy, caramelized bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes Halve for even roasting.
Feta and vegetables
  • 7 oz feta cheese Keep as a block so it softens and turns golden.
  • 1 cup cherry tomatoes Tuck around the feta for roasting.
  • 5 garlic Smash cloves for mellow, roasted flavor.
Seasonings and lemon
  • 0.33 cup olive oil Use to coat potatoes and help browning.
  • 1 tsp dried oregano Sprinkle over before roasting.
  • 1 tsp fresh thyme Use leaves for best flavor.
  • 0.5 tsp red pepper flakes Add heat to the pan.
  • 1 lemon Zest and juice to finish.
  • 0.25 fresh basil or parsley Chop and use for serving.
  • 0.1 salt and pepper Season to taste, including before roasting.

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat oven to 400F. Place the feta block in the center of a baking dish so it has space to soften and brown.
  2. Arrange halved baby potatoes, cherry tomatoes, and smashed garlic around the feta in the baking dish. Aim for a single layer so the potatoes roast rather than steam.
  3. Drizzle everything with olive oil, then sprinkle over dried oregano, fresh thyme, red pepper flakes, salt, and pepper. Make sure the potatoes are coated and the seasonings land on vegetables, not just the feta.
  4. Roast at 400F for 40-45 minutes, until potatoes are golden and tender and the feta is softened with golden edges. Watch for deep browning on the potato cut sides.
  5. Remove the dish from the oven and squeeze lemon juice over everything. Scatter lemon zest and fresh basil or parsley on top while the pan is still hot.
  6. Break feta into the potatoes and toss everything together. Keep tossing until the feta is distributed into a creamy, clinging coating.

Notes

For best browning, spread potatoes so cut sides have contact with hot dish space, and avoid crowding. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 400F oven or skillet until warmed through. Freezing is not recommended because feta and potatoes can lose texture. For a gluten-free option nothing changes—just confirm any added sides are gluten-free; keep the dish as written.