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Baked Feta Roast Potatoes

Baked feta roast potatoes with a softened, golden feta center and caramelized potato halves, roasted at 400°F until tender. Cherry tomatoes, smashed garlic, herbs, and lemon zest finish the dish with bright flavor and a cohesive, creamy toss.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes, halved
feta cheese
  • 7 oz block of feta cheese
cherry tomatoes
  • 1 cup cherry tomatoes
garlic
  • 5 cloves garlic, smashed
olive oil
  • 1 cup olive oil Use the full amount for drizzling.
dried oregano
  • 1 tsp dried oregano
fresh thyme
  • 1 tsp fresh thyme
red pepper flakes
  • 0.5 tsp red pepper flakes
lemon
  • 1 lemon, zested and juiced
fresh basil or parsley
  • 1 fresh basil or parsley for serving
salt
  • 0.5 tsp salt To taste.
black pepper
  • 0.25 tsp pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast in the oven
  1. Preheat oven to 400F. Place the feta block in the center of a baking dish so it stays the focal point.
  2. Arrange the potatoes, tomatoes, and smashed garlic around the feta. Keep pieces in a single layer for even browning.
  3. Drizzle everything with olive oil, then sprinkle oregano, thyme, red pepper flakes, salt, and pepper. Make sure the seasonings reach the potatoes and tomatoes.
  4. Roast for 40-45 minutes at 400F until the potatoes are golden and tender and the feta is softened and golden. Look for caramelized edges on the potato halves.
Finish and toss
  1. Squeeze the lemon juice over the hot potatoes and feta. Pour it in a thin stream so it soaks into the edges.
  2. Scatter lemon zest and fresh basil or parsley over the top. Add herbs right after roasting so they look vibrant.
  3. Break the feta into the potatoes and toss everything together until glossy and coated. Continue tossing until the feta visibly melts into the juices.

Notes

Pro tip: Roast in a single layer and don’t stir early—let the potatoes brown so the feta turns creamy instead of oily. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F until warmed through. Freezing isn’t recommended because potatoes and feta can change texture after thawing. For a dairy-light option, use a firm plant-based feta and expect a slightly less creamy melt.