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Roasted Potatoes with Baked Feta and Garlic

Delightfully crispy roasted potatoes paired with creamy feta and aromatic garlic, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes (Yukon Gold or red-skinned) Wash and cut in halves or quarters for even roasting.
  • 200 g feta cheese Crumbled over the potatoes.
  • 5 cloves garlic, unpeeled Tuck among the potatoes for roasting.
  • 4 tablespoons olive oil For drizzling over the potatoes.
  • Salt and pepper to taste
  • Fresh herbs (thyme or rosemary) To garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). A hot oven is essential for crispy potatoes.
  2. Place halved baby potatoes in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss until well-coated.
  3. Spread the potatoes on a large baking sheet in a single layer for even cooking. Tuck the unpeeled garlic cloves among the potatoes.
  4. Crumble the feta cheese over the top of the potatoes.
Cooking
  1. Place the baking sheet in the oven and roast for about 30-35 minutes, or until the potatoes are golden and crispy on the outside. Stir the mixture halfway through.
  2. For an added flavor punch, switch to the broil setting for the last 5 minutes to brown the feta. Keep an eye on it to prevent burning.
Serving
  1. Remove from the oven and let cool for a few minutes. Serve warm, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze before baking. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving for best texture.