Description
These Baked Feta Potatoes are a delicious Mediterranean-inspired side dish that pairs perfectly with any meal. Tender baby potatoes are roasted to golden perfection and topped with savory feta cheese, fresh parsley, and a hint of lemon for a burst of flavor.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes, halved
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- juice of ½ lemon (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Toss potatoes: In a large mixing bowl, toss the halved potatoes with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Roast potatoes: Spread the potatoes cut side down on a baking sheet lined with parchment paper or lightly greased. Roast for 30–35 minutes, flipping halfway through, until golden and tender.
- Add feta: Remove from the oven and sprinkle crumbled feta over the hot potatoes. Return to the oven for 5 more minutes to slightly melt the feta.
- Finish and serve: Remove from oven, sprinkle with fresh parsley, and drizzle with lemon juice if using. Serve warm as a side dish.
Notes
- You can substitute baby potatoes with Yukon gold or red potatoes, cut into bite-sized pieces.
- Add olives or sun-dried tomatoes for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
