These Healthy Baked Feta Potatoes are a delicious, wholesome, and fuss-free recipe I like to make when I want something comforting yet light. The creamy, salty feta melts beautifully with the sweet burst of cherry tomatoes and tender roasted potatoes, creating a hearty side or a simple vegetarian main dish that’s perfect for meal prep or a weeknight dinner.
Why You’ll Love This Recipe
I love how this dish comes together with minimal effort and maximum flavor. The feta cheese turns into a creamy, tangy sauce once stirred, making it feel indulgent without being heavy. Roasting the potatoes and tomatoes with garlic and herbs infuses them with bold Mediterranean flavors, and the dish is easily customizable. Whether I want to make it part of a bigger meal or enjoy it on its own, it never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lbs (700g) baby potatoes, halved or quartered
1 block (7 oz/200g) feta cheese
1.5 cups cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon black pepper
Salt to taste (go easy as feta is salty)
Fresh basil or parsley, for garnish (optional)
directions
Step 1: Preheat and Prep I start by preheating my oven to 400°F (200°C). While the oven heats up, I wash and cut the baby potatoes into halves or quarters, depending on their size. Then I toss them in a baking dish with the cherry tomatoes, minced garlic, olive oil, oregano, black pepper, and just a pinch of salt.
Step 2: Add the Feta I place the block of feta cheese right in the middle of the dish, nestled among the seasoned vegetables. A light drizzle of olive oil over the top helps it roast to perfection.
Step 3: Roast Until Golden I roast everything in the oven for about 35–40 minutes, stirring the potatoes halfway through. The dish is ready when the potatoes are golden and fork-tender, the tomatoes have burst, and the feta is soft and lightly browned.
Step 4: Stir and Serve Once out of the oven, I stir the feta into the roasted vegetables. It transforms into a luscious, creamy sauce that coats the potatoes and tomatoes beautifully. I like to garnish it with fresh basil or parsley before serving.
I sometimes add sliced red onions or Kalamata olives before baking for extra Mediterranean flair.
A squeeze of lemon juice added just before serving gives it a bright, tangy kick.
For a spicy version, I sprinkle in a pinch of red pepper flakes.
If I want a more filling meal, I serve it with grilled chicken or a fried egg on top.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the potatoes in the oven at 350°F (175°C) for about 10–15 minutes or use the microwave if I’m short on time. The feta remains creamy and delicious, even after reheating. I avoid freezing this dish as the texture of the potatoes and feta may change.
FAQs
How do I prevent the potatoes from sticking to the pan?
I make sure to coat the dish well with olive oil and stir the potatoes halfway through roasting. This helps them roast evenly and prevents sticking.
Can I use a different type of cheese instead of feta?
Yes, but it changes the flavor. I prefer feta for its tangy, creamy texture, but goat cheese or ricotta could work if crumbled and stirred in at the end.
Can I use canned tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes work best for texture, but in a pinch, I can use drained canned tomatoes. I make sure they aren’t too wet, or the dish might turn soupy.
What should I serve with baked feta potatoes?
I often enjoy it on its own, but it also pairs well with grilled chicken, fish, or a simple green salad for a complete meal.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free. I just double-check that my feta cheese doesn’t contain any additives that might include gluten.
Conclusion
These Healthy Baked Feta Potatoes are one of my favorite easy meals when I want something nutritious, flavorful, and low-effort. The roasted potatoes, juicy tomatoes, and melty feta come together to create a comforting dish I can whip up any night of the week. Whether I’m making it for a crowd or just meal prepping for myself, this recipe always hits the spot.
Healthy Baked Feta Potatoes are a comforting yet light dish featuring roasted baby potatoes, cherry tomatoes, and creamy feta, seasoned with garlic and herbs. It’s an easy vegetarian main or hearty side perfect for any night.
Ingredients
1.5 lbs (700g) baby potatoes, halved or quartered
1 block (7 oz/200g) feta cheese
1.5 cups cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon black pepper
Salt to taste
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
In a baking dish, combine halved baby potatoes, cherry tomatoes, minced garlic, olive oil, oregano, black pepper, and a pinch of salt.
Place the block of feta in the center of the dish and drizzle with a little olive oil.
Roast for 35–40 minutes, stirring potatoes halfway through, until potatoes are tender, tomatoes burst, and feta is soft and lightly browned.
Remove from oven and stir the feta into the vegetables to form a creamy sauce.
Garnish with fresh basil or parsley and serve warm.
Notes
To prevent sticking, coat the baking dish well with olive oil and stir halfway through roasting.
Optional add-ins: sliced red onions, Kalamata olives, or red pepper flakes for heat.
Add lemon juice before serving for a tangy finish.
Leftovers can be refrigerated for up to 4 days but are not ideal for freezing.
