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Baked Feta Potatoes

Baked Feta Potatoes: Creamy, Crispy, and So Satisfying

Baked Feta Potatoes are a delightful blend of roasted baby potatoes, cherry tomatoes, and creamy feta, making for a satisfying and healthy one-dish dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 500 grams Baby Potatoes Waxy or fingerling varieties are best.
For the Roasting Mixture
  • 250 grams Cherry Tomatoes Any small, flavorful tomato can serve as a substitute.
  • 2 cloves Minced Garlic Fresh garlic amps up the flavor.
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 tablespoon Oregano Dried oregano is fine; fresh offers more flavor.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Salt Sea salt is recommended.
For the Creamy Finish
  • 200 grams Feta Cheese Can swap with goat cheese or ricotta.

Equipment

  • Baking dish
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather baking dish and equipment.
  2. Wash the baby potatoes thoroughly and cut them into halves or quarters for even cooking.
  3. In a large baking dish, combine prepared potatoes, halved cherry tomatoes, minced garlic, olive oil, oregano, black pepper, and salt. Toss well.
  4. Create a well in the center of the potato mixture and place the feta cheese block there. Drizzle with olive oil.
  5. Transfer the baking dish to the oven and roast for 35-40 minutes, stirring halfway through.
  6. Once baked, remove and gently stir the mixture to incorporate melted feta. Garnish with fresh herbs and serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.

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