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Baked Feta Roast Potatoes

Baked feta roast potatoes are oven-roasted until the potato halves turn golden and tender, with a feta block that softens and browns alongside cherry tomatoes. Smothered with olive oil, oregano, thyme, garlic, and finished with lemon juice, zest, and fresh herbs for a bright Mediterranean side.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
feta cheese
  • 7 oz feta cheese
cherry tomatoes
  • 1 cup cherry tomatoes
garlic
  • 5 garlic cloves
olive oil
  • 0.3333 cup olive oil
dried oregano
  • 1 tsp dried oregano
fresh thyme
  • 1 tsp fresh thyme
red pepper flakes
  • 0.5 tsp red pepper flakes
lemon
  • 1 lemon
fresh basil or parsley
  • 1 fresh basil or parsley
salt and pepper to taste
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and arrange
  1. Preheat the oven to 400°F. Place the feta block in the center of a baking dish so it will soften as the potatoes roast (visual cue: block sits intact in the middle).
  2. Halve and arrange the baby potatoes around the feta with the cherry tomatoes and smashed garlic. Position everything so cut sides of the potatoes face down/up for caramelization (visual cue: potatoes surround feta in one layer).
  3. Drizzle the olive oil over the potatoes, tomatoes, and garlic. Sprinkle oregano, thyme, red pepper flakes, salt, and black pepper evenly across the top (visual cue: ingredients look glossy and speckled with herbs).
Roast and finish
  1. Roast for 40-45 minutes at 400°F until the potatoes are golden and tender and the feta is softened and golden (visual cue: feta edges are browned and potatoes show crisp caramelized spots).
  2. Squeeze the lemon juice over the hot roasted potatoes and feta, then scatter the lemon zest and fresh basil or parsley. The aromatics should look bright and fresh against the golden tray (visual cue: herbs sit on top and zest is visible).
  3. Break the feta into the potatoes and toss everything together until coated in the lemony, garlicky juices (visual cue: feta becomes creamy and clings to potato surfaces).

Notes

Pro tip: roast in a single layer and keep the feta in the center so it browns instead of drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 400°F oven until warmed through. Freezing isn’t recommended because the feta and potatoes can change texture. For a dairy-light option, use a firm dairy-free feta-style cheese and roast the same way.