The Comfort of Crispy Potatoes & Melted Feta
There’s something about the golden crunch of roasted potatoes that feels like a hug in food form. Maybe it’s the way they crisp up at the edges while staying fluffy inside, or how they soak up every bit of garlicky, herby goodness. But add a slab of baked feta that melts into creamy perfection? That’s when a simple side dish becomes the star of the table.
I first fell in love with this combination on a chilly evening when my pantry was nearly bare—just a few potatoes, a block of feta, and some stubborn cloves of garlic rolling around. What started as a “use what you have” meal turned into one of those recipes I now make on repeat, whether for lazy Sunday dinners or impressing last-minute guests. It’s rustic, indulgent, and so easy you’ll wonder why you haven’t been making it forever.
What You’ll Need
Gather these simple ingredients—each one plays a starring role:
- 1.5 lbs baby potatoes – Yukon Gold or red-skinned work beautifully here. Their thin skins crisp up nicely, and their creamy interiors are the perfect contrast.
- 8 oz block of feta cheese – Go for the good stuff, packed in brine if possible. It holds its shape better while turning lusciously soft in the oven.
- 1 whole head of garlic – Yes, a whole head! Roasting it mellows the sharpness into sweet, buttery cloves you’ll want to smear on everything.
- 3 tbsp olive oil – A generous glug ensures crispy potatoes and helps the feta caramelize at the edges.
- 1 tsp dried oregano – Its earthy, slightly floral notes pair magically with the tangy feta. Fresh thyme or rosemary would also be lovely.
- ½ tsp chili flakes – Optional, but a hint of heat balances the richness.
- Salt & freshly cracked pepper – Season generously—potatoes need it, and feta loves it.
Let’s Get Roasting
Preheat your oven to 400°F (200°C). While it warms up, let’s prepare the ingredients—this is where the magic starts!
- 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, chili flakes, a big pinch of salt, and a few grinds of pepper. Tip: If you have time, let them sit for 10 minutes—the salt will draw out a bit of moisture for extra crispiness.
- Prepare the garlic: Slice the top off the whole head to expose the cloves. Drizzle with a little oil, wrap loosely in foil, and nestle it onto the baking sheet. This little parcel will transform into golden, spreadable goodness.
- Arrange the feta: Place the block of feta in the center of a parchment-lined baking sheet. Drizzle with the remaining olive oil and a sprinkle of black pepper. Surround it with the seasoned potatoes in a single layer—crowding leads to steaming, not crisping!
Now, slide the tray into the oven and let the alchemy begin. In about 30 minutes, your kitchen will smell like a Mediterranean dream… but we’ll get to the finishing touches in part two!
Pro Tips for Perfect Roasted Potatoes Every Time
After making this dish countless times (and receiving endless compliments from friends), I’ve picked up a few secrets:
- Dry those potatoes! After parboiling, let them steam dry in the colander for 5 minutes – this creates the fluffiest interiors
- Go heavy on the oil Don’t be shy – the generous coating creates that irresistible crispy crust
- Space matters Crowding the pan leads to steamed potatoes. Give them room to breathe!
Delicious Variations to Try
This recipe is wonderfully adaptable:
- Herb lovers: Add fresh rosemary or thyme sprigs to the roasting pan
- Spice it up: Toss potatoes with smoked paprika or chili flakes before roasting
- Cheese swap: Try halloumi instead of feta for a saltier, chewier texture
- Root veg mix: Add parsnips or sweet potatoes for colorful variety
What to Serve With Your Roasted Potatoes
This dish shines as both a side and main attraction:
- Perfect alongside roasted chicken or grilled lamb chops
- Makes a hearty vegetarian meal with a crisp green salad
- Serve as part of a Mediterranean mezze spread with hummus and pita
- Top with a fried egg for the ultimate comfort breakfast
Storage and Reheating Tips
While best fresh, leftovers can still be delicious:
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a 400°F oven for 10 minutes to restore crispiness (microwaving makes them soggy)
- The feta will soften when stored – crumble it over reheated potatoes for best texture
Frequently Asked Questions
Can I use baby potatoes instead?
Absolutely! Just cut them in half and reduce the parboiling time to about 5 minutes.
My feta keeps melting into a puddle – help!
Look for a firm block of feta (not pre-crumbled) and don’t slice it too thin. Chilling it before baking helps too.
Can I make this vegan?
Yes! Skip the feta and add Kalamata olives and sun-dried tomatoes for that salty, umami punch.
Why parboil the potatoes?
This step creates a fluffy interior while allowing the outside to get extra crispy when roasted – it’s the secret to perfect texture!
The Coziest Comfort Food
There’s something magical about how these humble ingredients transform in the oven. The way the potatoes crisp up like little golden nuggets, the feta turning creamy and slightly caramelized at the edges, the garlic mellowing into sweet perfection – it’s pure comfort on a plate. Whether you’re serving it for Sunday supper or bringing it to a potluck, this dish never fails to warm hearts and satisfy appetites. Here’s to many cozy meals shared around this simple but spectacular dish!
Roasted Potatoes with Baked Feta and Garlic
Description
Crispy roasted potatoes paired with creamy baked feta and roasted garlic for a flavorful side dish.
Ingredients
For the Crust:
- 1.5 lbs baby potatoes, halved
- 8 oz block feta cheese
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Toss potatoes with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
- Place feta block in center of baking sheet. Top with garlic cloves and drizzle with remaining olive oil.
- Bake for 25-30 minutes until potatoes are golden and feta is soft.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.
