Baked Feta Potatoes
A comforting dish featuring crispy roasted baby potatoes paired with melted feta cheese and blistered cherry tomatoes, creating a creamy Mediterranean sauce.
Ingredients
Potatoes
- 1.5 pounds Baby Potatoes (can substitute with red or Yukon gold potatoes) Choose uniformly sized potatoes for even cooking.
Cheese
- 8 ounces Feta Cheese (or goat cheese as an alternative) Look for feta packed in brine for freshness.
Oils and Spices
- 3 tablespoons Olive Oil (or avocado oil for a different twist) Use extra-virgin olive oil for better flavor.
- 1 teaspoon Salt Taste before adding more, as feta is salty.
- 1/2 teaspoon Black Pepper Adjust to taste.
- 1 teaspoon Garlic Powder (or fresh minced garlic) Optional: use fresh for more flavor.
- 1 teaspoon Dried Oregano (or fresh oregano for brightness) Fresh oregano is preferred if available.
Vegetables
- 1 cup Cherry Tomatoes (or any small tomatoes) Choose firm, ripe cherries for sweetness.
- 1/2 cup Kalamata Olives (optional) Add for briny flavor contrast.
- 1/4 cup Basil or Parsley (for garnish) Add at the end for freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the baby potatoes and pat them dry; halve any larger ones.
- Toss the potatoes with 2 tablespoons olive oil, half the salt, half the pepper, and the garlic powder.
Roasting
- Spread the potatoes on a rimmed baking sheet lined with parchment and roast for 20–30 minutes, turning once, until golden-brown.
Combine Ingredients
- Create a well in the center of the sheet for the feta and scatter the cherry tomatoes and olives around it.
- Sprinkle with remaining salt, pepper, oregano, and drizzle with the remaining olive oil.
Baking
- Return to the oven and bake for 12–18 minutes until the feta is soft and the tomatoes are blistered.
Serve
- Mash the feta into the tomatoes to create a sauce, and toss the potatoes to coat evenly. Garnish with basil or parsley.
Notes
Ensure potatoes are evenly sized for consistent cooking. For additional variations, consider adding lemon zest for brightness or swapping ingredients to suit dietary needs. Storage tips: Store leftovers in an airtight container for up to 4 days, and freeze portions for up to 3 months.