These Baked Feta Potatoes are inspired by the viral baked feta pasta trend—but in this version, golden, crispy potatoes are the star of the show. A block of creamy feta bakes until soft and melty, then gets stirred into roasted, herb-coated potatoes for a rich and comforting dish with perfectly balanced flavor.

Whether you’re serving them as a standout side or a vegetarian main, these potatoes bring depth, texture, and a satisfying salty tang to the table. Roasted garlic, fresh basil, and a touch of honey round out the flavors, making this dish both elegant and hearty.

Baked Feta Potatoes

Why You’ll Love This Recipe

Crispy meets creamy: The par-boiled and roasted potatoes develop crisp edges while the feta turns into a luscious, tangy sauce.
Packed with flavor: Herbs, chili flakes, roasted garlic, lemon, and a drizzle of honey create a bold, well-rounded flavor profile.
Minimal ingredients, maximum payoff: With just a handful of pantry staples, you get a dish that feels restaurant-worthy.
Perfect for entertaining: This dish is easy to scale up, and it holds up beautifully for buffet-style gatherings.
Vegetarian and satisfying: It’s meat-free, but thanks to feta and the hearty potatoes, it’s still totally satisfying.

Ingredients

2 large baking potatoes
1 block of feta cheese (200g / about 7 oz)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
½ tsp red chili flakes
1 whole head of garlic (top cut off)
1 lemon, quartered
1 tbsp honey
¼ cup (20g) fresh basil, chopped

Instructions

Preheat oven to 200°C (390°F).
Parboil potatoes: Wash and cube the potatoes. Add them to a saucepan, cover with water, and bring to a boil. Parboil for 6–8 minutes, then drain and steam dry for 2–3 minutes.
Season and roast: In a baking dish, combine the potatoes with olive oil, thyme, oregano, salt, black pepper, and chili flakes. Toss to coat evenly. Roast for 30–40 minutes or until golden and crisp.
Add feta and garlic: Nestle the block of feta in the center of the tray. Squeeze half a lemon over everything. Add the head of garlic to the dish, cut side up.
Continue roasting: Return the tray to the oven and bake for another 15 minutes until the feta is soft and slightly golden.
Mash garlic: Remove the garlic, let cool slightly, and squeeze the cloves out of their skins. Mash with the side of a knife into a paste.
Mix it all together: Stir the roasted garlic, remaining lemon juice, and chopped basil into the potatoes and feta. Gently mix until the feta coats the potatoes.
Finish and serve: Drizzle with honey, add a final sprinkle of basil, and serve warm.

Variations

Swap in sweet potatoes or baby potatoes for a different flavor and texture
Add olives or sundried tomatoes for a Mediterranean twist
Use crumbled goat cheese if feta isn’t your favorite
Add roasted red peppers or artichoke hearts for extra depth
Make it spicy with more chili flakes or a dash of hot sauce stirred in at the end

Heating & Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 10–15 minutes to regain crispiness.
Freezing: Not recommended, as the texture of both potatoes and feta changes after freezing.

Conclusion
Baked Feta Potatoes are the perfect side dish that effortlessly blends comfort and sophistication. They’re simple enough for a weeknight dinner yet flavorful enough to impress guests. The creamy feta melts into a warm, garlicky sauce that coats each crispy potato in savory goodness. Once you try this dish, it’s bound to become a staple in your rotation.