Best Roasted Potatoes with Baked Feta and Garlic Recipe

The Coziest Roasted Potatoes with Baked Feta & Garlic

There’s something magical about the way potatoes transform in the oven—golden, crisp edges giving way to creamy centers, especially when nestled beside tangy baked feta and caramelized garlic. This dish was born on one of those lazy Sunday afternoons when I wanted something hearty but effortless, the kind of meal that fills the kitchen with warmth and makes everyone linger at the table just a little longer. It’s since become my go-to for weeknight dinners, potlucks, and even impromptu gatherings (because who can resist a tray of garlicky, cheesy potatoes?).

Ingredients You’ll Need

1.5 lbs baby potatoes – Yukon Gold or red potatoes work beautifully here. Their thin skins crisp up perfectly, and their buttery texture is irresistible.
1 block (7 oz) feta cheese – Go for the good stuff, packed in brine if possible. It’ll melt into creamy, salty perfection.

1 whole head of garlic – Yes, a whole head! Roasting mellows the sharpness, leaving sweet, spreadable cloves.
3 tbsp olive oil – Extra virgin, please. It’s the backbone of flavor here.
1 tsp dried oregano – Or fresh thyme if you’re feeling fancy. Either adds an herby whisper.

1/2 tsp smoked paprika – For that subtle, smoky depth. Regular paprika works too, but smoked is a game-changer.
Salt & freshly cracked black pepper – To taste, but don’t be shy—potatoes and feta love seasoning.
Optional: a handful of fresh parsley or dill – For a bright, confetti-like finish.

Let’s Make Magic

Prep the potatoes: Scrub them clean (no need to peel!) and halve any larger ones so they cook evenly. Toss them in a large bowl with 2 tbsp olive oil, oregano, paprika, a generous pinch of salt, and a few cracks of pepper. Your hands are the best tools here—massage the spices into every nook and cranny.
Prepare the garlic: Slice the top off the whole head to expose the cloves. Drizzle the remaining 1 tbsp olive oil over the cut side, wrap loosely in foil, and nestle it onto the baking tray with the potatoes. This little parcel will perfume everything as it roasts.
First roast: Spread the potatoes in a single layer on a parchment-lined baking sheet (trust me, parchment saves so much scrubbing later). Pop them into a preheated 400°F oven for 25 minutes. Halfway through, give them a stir—this is when your kitchen will start smelling like a Mediterranean dream.

Add the feta: After the initial roast, push the potatoes to the sides of the tray and place the feta block right in the center. Drizzle it lightly with olive oil and maybe a sprinkle of pepper. Return the tray to the oven for another 15-20 minutes, until the feta is soft and slightly golden at the edges.

At this point, your potatoes should be crisp outside and tender inside, the garlic cloves buttery-soft, and the feta begging to be smeared onto everything. But we’re not done yet—the finishing touches are what make this dish sing…

Pro Tips, Variations, and Substitutions

To make the most of this roasted potatoes with baked feta and garlic recipe, here are a few insider secrets:

For extra crispiness: Soak your potato wedges in cold water for 30 minutes before roasting to remove excess starch.
Herb variations: Swap rosemary for thyme, oregano, or even a sprinkle of za’atar for a Middle Eastern twist.

Cheese alternatives: If you can’t find feta, halloumi or goat cheese make excellent substitutes.
Spice it up: Add a pinch of chili flakes or smoked paprika for a subtle kick.

What to Serve It With

This dish is wonderfully versatile! Here are some perfect pairings:

As a hearty side for roasted chicken or grilled lamb
Alongside a fresh Greek salad for a Mediterranean feast
Topped with a fried egg for a satisfying vegetarian brunch

With crusty bread to mop up all those delicious garlicky juices

Storage and Reheating Tips

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat:

Oven method: Spread on a baking sheet and warm at 350°F for 10-15 minutes

Skillet method: Toss in a hot pan with a drizzle of oil until crispy
Microwave tip: Only microwave briefly (30 seconds) to warm the feta without making it rubbery

Frequently Asked Questions

Can I use baby potatoes instead of larger potatoes?
Absolutely! Just halve or quarter them so they cook evenly with the feta.

Is there a dairy-free alternative to feta?
Try marinated tofu cubes or a vegan feta alternative – they’ll soak up the flavors beautifully.

Can I prepare this dish ahead of time?
You can prep the potatoes and marinade ahead, but for best results, bake just before serving.

Why does my feta sometimes brown too much?
If your oven runs hot, tent the feta with foil for the first 20 minutes of baking.

A Cozy Final Thought

There’s something magical about the way roasted potatoes soak up all those garlicky, herby flavors while the feta becomes irresistibly creamy. This dish has become my go-to for everything from casual weeknight dinners to special gatherings – it never fails to bring people together around the table. I hope it becomes one of your kitchen staples too, creating many warm memories with every golden, crispy bite.

Roasted Potatoes with Baked Feta and Garlic

Author: Trusted Blog

Print Recipe

Description

A flavorful and comforting dish featuring crispy roasted potatoes, creamy baked feta, and aromatic garlic.

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C).
In a large bowl, toss the halved potatoes with olive oil, minced garlic, oregano, black pepper, salt, and red pepper flakes (if using).
Transfer the potatoes to a baking dish, spreading them out evenly.

Place the block of feta cheese in the center of the baking dish, surrounded by the potatoes.
Bake for 25-30 minutes, or until the potatoes are golden and crispy, and the feta is soft and slightly browned.
Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.