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Baked Feta Roast Potatoes

Baked feta roast potatoes with a caramelized, golden finish—potato halves roast around a softened feta block with cherry tomatoes, garlic, herbs, and lemon. The feta breaks into the potatoes for a creamy, Mediterranean-style side dish.
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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: 700
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and feta bake
  • 2 lb baby potatoes Halved.
  • 7 oz feta cheese Block form.
  • 1 cup cherry tomatoes
  • 5 garlic Smashed.
  • 0.3333333333 cup olive oil About 1/3 cup.
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 0.5 tsp red pepper flakes
  • 1 lemon Zested and juiced.
  • 1 fresh basil or parsley For serving.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F and place the feta block in the center of a baking dish (centered so it softens evenly).
  2. Arrange the halved baby potatoes, cherry tomatoes, and smashed garlic around the feta in the dish with cut sides exposed.
Season and roast
  1. Drizzle olive oil over the potatoes, tomatoes, and garlic, then sprinkle oregano, thyme, red pepper flakes, salt, and pepper all over. Aim for even coverage so everything browns as it roasts.
  2. Roast for 40-45 minutes at 400F until the potatoes are golden and tender and the feta is softened and golden, checking for caramelized edges.
Finish and combine
  1. Squeeze lemon juice over the hot dish right after roasting so it soaks into the potatoes. The surface should look glossy as juices run.
  2. Scatter lemon zest and fresh basil or parsley over the top, then break the feta into the potatoes and toss everything together until coated and creamy.

Notes

For best texture, keep the feta block intact until it goes into the oven, then break it during the toss so it turns into a creamy coating. Store leftovers in the refrigerator for up to 3 days; reheat in a 375F oven or skillet until warmed through (microwave works but can soften the potatoes more). Freezing is not recommended due to texture changes in the potatoes and feta. If you want a dairy-light option, use a firm plant-based feta substitute and roast as directed.