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Baked Feta Potatoes

Baked Feta Potatoes: Crispy Comfort with a Mediterranean Twist

Baked Feta Potatoes deliver crispy edges and creamy feta, making a perfect side dish that's easy and delightful.
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250

Ingredients
  

For the Potatoes
  • 4 medium Yukon gold or sweet potatoes
  • 2 tablespoons Olive oil Use high-quality for best results.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly ground for best flavor.
For the Flavoring
  • 1 teaspoon Garlic powder Can use fresh minced garlic cautiously.
  • 1 teaspoon Dried oregano Italian seasoning works as a substitute.
For the Creamy Topping
  • 200 grams Feta cheese Can substitute with goat cheese.
Optional Garnish
  • 1/4 cup Fresh parsley Chopped.
  • 1 lemon Lemon wedges Serve on the side.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the medium-sized potatoes, then slice them into thick wedges, about 1-inch wide.
  3. In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
  4. Spread the seasoned potato wedges onto a baking sheet lined with parchment paper in a single layer.
  5. Sprinkle crumbled feta cheese over the seasoned potato wedges.
  6. Bake the Baked Feta Potatoes for 30–35 minutes until golden brown and fork-tender.
  7. Let cool slightly before transferring to a serving platter. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use medium-sized potatoes for even cooking and opt for high-quality ingredients for best results.

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