I love recipes that feel like a hug from the inside, and this one does exactly that — warm, tangy, and comforting all at once. Picture a block of creamy feta turning soft and golden as cherry tomatoes burst into syrupy sweetness; then you toss that with crispy, herb-scented potatoes and breathe in that garlicky, lemon-bright aroma. I make this when I want something simple but a little special — weeknights when I want minimal fuss, or lazy weekends when friends drop by and we graze straight from the baking dish. The kitchen fills with popping tomatoes, the smell of roasting herbs, and the sound of forks scraping the pan — pure home-cook joy.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
It’s a perfect combo of creamy and crispy — the tangy, melty feta wraps around roasted potato edges for a little crunchy, gooey dream. It’s simple, pantry-friendly, and feels elevated without being fussy. Plus, the roasted cherry tomatoes add pops of sweetness and color, so the dish looks as good as it tastes. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 pounds baby potatoes (or small Yukon Golds), halved
- 3 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 block (8 oz) feta, about 8 ounces
- 2 cups cherry tomatoes
- 2 tbsp olive oil (for the feta bake)
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley (or basil)
- Red pepper flakes, optional, for a little heat
For the Sauce / Garnish (if applicable):
- Extra chopped herbs and a drizzle of olive oil to finish
- Optional: 2 tbsp plain Greek yogurt for creamier drizzle
How I Make It
Step 1:
Preheat your oven to 425°F. Toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and the garlic powder (or minced garlic). Spread them cut-side down on a rimmed baking sheet so they get gorgeous, golden-brown edges. I like to pat the potatoes dry with a towel first — less steam, more crunch.
Step 2:
On a small baking dish or in a cast-iron skillet, place the block of feta and nestle the cherry tomatoes around it. Drizzle with 2 tablespoons olive oil, sprinkle the oregano, and add a pinch of salt and pepper. Toss a couple of smashed garlic cloves in if you want more garlicky perfume. Pop the feta pan into the oven with the potatoes.
Step 3:
Roast the potatoes for about 35–40 minutes, and roast the feta and tomatoes for about 20–25 minutes, or until the tomatoes start to burst and the feta looks soft and slightly browned on top. You’ll hear the tomatoes pop and smell that rich, tangy aroma — it’s the best kitchen soundtrack. If the potatoes need more color, give them an extra 5–10 minutes.
Step 4:
When the feta and tomatoes come out, use a fork to mash the soft feta and burst the tomatoes, stirring them into a rustic, saucy spread. Squeeze in the zest and juice of the lemon and add a drizzle of olive oil or a spoonful of Greek yogurt for extra silkiness. Toss the roasted potatoes into the skillet and coat them well. Look for **crispy, golden edges** and a glossy, saucy coating on the potatoes.
Step 5:
Finish with chopped parsley (or basil) and a pinch of red pepper flakes if you like heat. Serve straight from the pan while everything still steams and smells amazing. I always do a quick taste for salt and add a final squeeze of lemon if it needs brightening.
Pro Tips
- Use a rimmed baking sheet for the potatoes so they get direct heat and air circulation — no soggy bottoms. 425°F gives the best crisp without overcooking the inside.
- If potatoes brown too fast, lower rack and tent with foil for the last few minutes to avoid burning edges.
- Use full-fat feta for creamier results; low-fat feta dries out. For dairy-free, try a sturdy vegan feta or roast extra tomatoes and add a spoon of tahini.
- Make ahead: roast the potatoes earlier, then warm them and mash the fresh feta-tomato in the oven for that fresh, bubbly finish.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap baby potatoes for 2 pounds of diced sweet potatoes — they roast a bit faster and add sweetness.
- Use crumbled goat cheese instead of feta for a milder tang; texture gets creamier.
- Dairy-free option: use a firm vegan feta or double the roasted tomatoes and blitz with 2 tbsp tahini for a creamy, nutty sauce.
- Add protein: toss with sliced roasted chicken or chickpeas. If using chicken, cook to a safe internal temp of 165°F.
Variations & Tips
- Spicy: Add 1 tsp smoked paprika and a pinch of cayenne to the potato toss.
- Herby: Stir in chopped dill and mint instead of parsley for a fresh twist.
- Kid-friendly: Leave out red pepper flakes and serve with a little plain yogurt on the side.
- One-pan dinner: Add halved sausages or chickpeas to the sheet for a heartier meal (watch crowding and cook time).
- Creative twist: Fold in a handful of toasted pine nuts and grated lemon zest for crunch and brightness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Roast the potatoes up to a day ahead and store in an airtight container. Reheat the potatoes in a hot oven (about 400°F) to re-crisp, then bake the feta-tomato mix fresh and combine right before serving.
- Can I double the recipe?
- Sure thing. Use two baking sheets so you don’t overcrowd the potatoes — they need space to crisp. You might need a couple extra minutes of cook time per sheet.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to mimic richness, and consider adding a splash of lemon for brightness.
- How do I know it’s done?
- Look for golden, crisp edges on the potatoes and bubbly, slightly browned feta with burst tomatoes. Taste a potato for a tender, fluffy center.
- What if I don’t have ingredient X?
- Can’t find cherry tomatoes? Use grape tomatoes or one pint of diced roma tomatoes and roast until they reduce. No parsley? Use basil or chives — fresh herbs brighten it up.
How I Like to Serve It
I serve this straight from the pan with a big green salad and crusty bread to mop up the saucy feta. It makes a great weeknight main, a cozy side at a casual dinner, or a star at a potluck — everyone digs in and fights over the last crispy potato. Pair with a crisp white wine in summer or a light red in cooler months.
Notes
- Store leftovers in the fridge for up to 3 days. Reheat in a 400°F oven for 10–12 minutes to crisp back up.
- If adding cooked chicken or sausage, ensure meat reaches safe temps — poultry should be 165°F internally.
Final Thoughts
Closing: This Baked Feta Potatoes recipe proves comfort food can be simple, fresh, and a little fancy — now go impress someone (or just yourself) with your homemade masterpiece!