This recipe for Healthy Baked Feta Potatoes began as an everyday attempt to make weeknight sides feel a little more celebratory without adding fuss. I first combined roasted baby potatoes with a single block of feta on a busy Sunday afternoon when guests were due in an hour and the pantry was modest. The result was unexpectedly comforting: crisp-edged potatoes with soft, tangy pockets of cheese and an herb-scented oil that I wanted to spoon onto everything. It quickly became a staple when I wanted something that felt special but stayed wholesome. The texture contrast — crisp outside, tender inside, and creamy, slightly caramelized feta — is what keeps everyone at the table tasting until it's gone. I discovered the balance of flavors by experimenting with timing and heat. Roasting the potatoes first at 400°F gives them that golden crust and tender center. Nestling a whole block of feta into the warm pan and returning it to the oven for another 15–20 minutes softens the cheese so it melds into the oil and spices without melting into a puddle. Adding lemon zest or a squeeze of juice at the end brightens the dish and cuts through the cheese’s richness. After serving this at a casual family dinner, my partner asked for the recipe, and our neighbors asked for thirds — it’s become our go-to side for everything from sheet pan dinners to weekend gatherings.

Ingredients

• Baby potatoes: Use about 1.5 pounds (roughly 700 g) of small waxy potatoes or baby new potatoes, halved. Waxy varieties such as fingerlings or baby Yukon gold hold their shape and develop crisp edges when roasted.
• Olive oil: Plan for 2 tablespoons for the potatoes plus 1–2 tablespoons to drizzle over the feta. Choose extra-virgin olive oil for its fruity aroma and richer mouthfeel; a reputable brand like Colavita or California Olive Ranch works well.
• Salt and pepper: Kosher salt and freshly ground black pepper — season generously so the potatoes taste seasoned through. I use about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper for this quantity.
• Block of feta: One 8-ounce (about 225 g) block of feta — full-fat for creaminess or reduced-fat if you prefer. Look for feta in brine for better texture; brands such as Athenos or Dodoni are reliable.
• Garlic: 1/2 teaspoon garlic powder or 1–2 cloves fresh garlic, minced. Fresh garlic gives more brightness, while powder keeps things simple and evenly distributed.
• Dried herbs: 1 teaspoon total of dried oregano, thyme, rosemary, or Italian seasoning — use a blend or a single herb depending on preference. Oregano adds a classic Mediterranean profile.
• Lemon (optional): Zest of half a lemon and/or 1 teaspoon fresh lemon juice to finish. Lemon lifts the richness and adds a clean acidity.
• Fresh herbs: 2 tablespoons chopped parsley or chives to finish — adds color, freshness and herbal lift.

Instructions

Preheat & Prepare: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease a medium roasting pan. Halve the potatoes so they are roughly uniform in size; this ensures even roasting. Pat them dry with a towel to remove surface moisture — dry potatoes brown better. Season the Potatoes: In a mixing bowl, toss the halved potatoes with about 2 tablespoons of olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper until evenly coated. Spread the potatoes cut-side down in a single layer on the prepared baking sheet, leaving a small well in the center for the feta. Crowding will steam the potatoes instead of crisping them, so use two sheets if necessary. Roast the Potatoes: Roast on the middle rack for 20 to 25 minutes until the cut edges are golden brown and a paring knife slides easily into the thickest piece. Look for a deep, even color on the exposed faces — that caramelization is where the best flavor comes from. If you have a convection function, reduce time by 5 minutes and monitor browning. Add the Feta: Push the potatoes slightly aside and place the 8-ounce block of feta in the center of the pan. Drizzle 1 to 2 tablespoons olive oil over the feta, sprinkle with 1/2 teaspoon garlic powder (or the minced garlic), and scatter 1 teaspoon of dried herbs on top. The oil helps the feta brown gently and infuses it with herb flavor. Bake Again: Return the pan to the oven and bake for another 15 to 20 minutes until the feta is soft and slightly golden on top and the oil around it is fragrant. The cheese should be spreadable but still hold some shape; if it begins to collapse completely, remove it immediately. Finish & Serve: Remove from the oven and sprinkle with chopped parsley or chives and the lemon zest or a squeeze of lemon juice for brightness. Gently toss the potatoes into the herbed feta oil so they pick up the creamy sauce, or leave the feta whole as a communal dip and invite guests to spoon it over their portions. Serve warm for best texture.

Storage Tips

Allow leftovers to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days; separate the potatoes from the feta if possible to retain texture — the potatoes will keep their firmness longer when not sitting in the cheese. To freeze, flash-freeze the potatoes on a tray, then transfer to a freezer bag for up to 3 months. Reheat frozen components in a 350°F oven until hot, finishing the potatoes under the broiler for 1–2 minutes to revive crispness.

Ingredient Substitutions

If you’re looking to modify the recipe, swap feta for halloumi if you want a firmer, grillable cheese (use slightly less oil and watch the browning). For a dairy-free option, replace the feta with a firm, brined tofu block marinated in lemon, garlic and a splash of olive oil; keep in mind the flavour will be milder and the texture different. Yukon gold or red potatoes work interchangeably with baby waxy potatoes; if using larger potatoes, quarter them so they roast evenly. Fresh thyme or rosemary can replace dried herbs — use three times the quantity of fresh herbs compared to dried for brightness.

Serving Suggestions

Serve warm as a shareable side alongside roasted chicken, grilled fish, or a big green salad. For a tapas-style spread, add crusty bread or pita for scooping the melted feta oil, roasted vegetables, olives and charred peppers. Garnish with extra lemon zest, a drizzle of high-quality olive oil, and a scattering of toasted pine nuts for crunch. This also pairs beautifully with a simple tomato-cucumber salad dressed in red wine vinegar for a refreshing contrast.

Cultural Background

The combination of roasted potatoes and baked feta leans on Mediterranean techniques — olive oil, herbs, and sheep’s-milk cheese are pantry staples across Greece and neighboring regions. Baked feta itself has long been a rustic preparation: in village kitchens, cheese would be warmed with a drizzle of oil and herbs for dipping bread. Modern adaptations pair it with roasted vegetables and starches like potatoes to create a heartier dish that still carries the bright, herb-forward profile of the Mediterranean table.

Seasonal Adaptations

In spring and summer, enhance the dish with blistered cherry tomatoes added to the pan for the second bake to introduce juicy acidity. In autumn, toss in halved Brussels sprouts or thinly sliced fennel during the initial roast for earthier flavors. For winter, finish with a dusting of smoked paprika or a tablespoon of chopped sun-dried tomatoes to add depth. Swapping parsley for dill or basil also changes the finish to suit seasonal produce.

Meal Prep Tips

For efficient meal prep, roast the potatoes in bulk on the weekend and refrigerate in a shallow container. When ready to serve, warm the potatoes on a sheet pan and add the feta for the final 15–20 minutes in the oven so everything is fresh and hot. Portion into meal containers with a lemon wedge and small herb container. Reheat in a 350°F oven or a hot skillet to retain crisp edges and creamy cheese texture.

Bring this dish to your next weeknight dinner or weekend gathering and let it do the work of turning simple ingredients into something memorable. It’s easy enough for a Tuesday, impressive enough for company, and flexible enough to become your own.