Healthy Baked Feta Potatoes (Print-Friendly Version)
Tender baby potatoes baked with creamy feta, tomatoes, and herbs for a wholesome, flavorful dish.
# Ingredients You’ll Need:
→ Vegetables
01 -
1.5 lbs baby potatoes, halved or quartered
02 -
1.5 cups cherry tomatoes, halved
03 -
2 cloves garlic, minced
→ Dairy
04 -
7 oz block feta cheese
→ Oils & Seasonings
05 -
3 tablespoons olive oil
06 -
1 teaspoon dried oregano
07 -
½ teaspoon black pepper
08 -
Salt, to taste
→ Garnish
09 -
Fresh basil or parsley (optional)
# How to Make It:
01 -
Preheat the oven to 400°F. Wash the baby potatoes and cut them into halves or quarters depending on size. In a large baking dish, combine the potatoes, cherry tomatoes, minced garlic, olive oil, dried oregano, black pepper, and a pinch of salt. Toss well to coat evenly.
02 -
Place the block of feta cheese in the center of the baking dish among the seasoned vegetables. Drizzle a small amount of olive oil over the feta to aid in softening during baking.
03 -
Roast in the preheated oven for 35 to 40 minutes, stirring the potatoes halfway through to ensure even cooking. The dish is ready when potatoes are tender and golden, tomatoes have burst, and the feta appears soft with a slight browning.
04 -
Remove from the oven and stir the softened feta into the vegetables to create a creamy, tangy sauce. Garnish with fresh basil or parsley if desired. Serve warm or allow to cool for meal preparation.
# Extra Tips:
01 -
Use waxy potatoes such as baby, red, or fingerling varieties for best roasting results.
02 -
Stirring after baking transforms the feta into a creamy dressing that coats the vegetables.
03 -
For added Mediterranean flair, consider adding red onions, olives, or a squeeze of lemon juice after baking.