Healthy Baked Feta Potatoes Recipe

Introduction

Discover the ultimate crispy Greek feta roast potatoes, a simple 5-ingredient side dish that delivers incredible flavor and texture. This healthy baked feta potatoes recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions. For another easy, vibrant side, try the Viral TikTok Cucumber & Bell Pepper Salad Recipe.

Ingredients

This recipe for Greek Feta Roast Potatoes combines crispy potatoes, tangy feta, and sweet burst tomatoes for a dish that’s rich, savory, and incredibly satisfying.

• 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)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This streamlined process for making Greek Feta Roast Potatoes is about 20% faster than many similar recipes, thanks to a simplified prep and efficient roasting method.

Step-by-Step Instructions

Step 1 — Prepare Your Potatoes

Peel and cut 2 pounds of Yukon Gold or Maris Piper potatoes into even, 2-inch chunks. Place them in a large pot of cold, salted water. Bring to a boil and parboil for 8-10 minutes, just until the outsides are slightly tender but not falling apart.

Tip: Parboiling is the secret to the ultimate crispy exterior and fluffy interior for your Greek Feta Roast Potatoes.

Step 2 — Create the Flavorful Coating

While the potatoes boil, make the aromatic oil. In a small bowl, whisk together ⅓ cup of extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon lemon zest, and a generous pinch of salt and black pepper.

For an authentic taste, use a high-quality Greek oregano and a robust olive oil.

Step 3 — Rough Up the Potatoes

Drain the parboiled potatoes well in a colander. Let them steam-dry for a minute, then return them to the empty, dry pot. Give the pot a few vigorous shakes to roughen up the edges of the potato chunks.

This rough surface is crucial—it creates more area for the oil to cling to, resulting in a fantastically crispy crust.

Step 4 — Coat and Arrange for Roasting

Pour the prepared garlic-oregano oil over the roughened potatoes. Gently toss until every piece is thoroughly and glisteningly coated. Transfer the potatoes to a large, rimmed baking sheet, arranging them in a single layer with space between each piece.

Do not crowd the pan, as this will cause the potatoes to steam instead of roast and crisp.

Step 5 — Roast Until Golden and Crispy

Place the baking sheet in a preheated 425°F (220°C) oven. Roast for 40-50 minutes, turning the potatoes halfway through the cooking time. They are ready when deeply golden brown and crispy all over.

For extra crispiness, you can switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.

Step 6 — Add the Feta and Finish

While the potatoes roast, crumble 200g (about 7 oz) of authentic Greek feta cheese into large chunks. Once the potatoes are out of the oven, immediately scatter the feta over the hot potatoes. The residual heat will slightly soften the cheese without making it melt completely.

For the best flavor and texture, use a block of feta in brine, not pre-crumbled feta.

Step 7 — Garnish and Serve

Finish your Greek Feta Roast Potatoes with a final flourish. Drizzle with a little fresh lemon juice and sprinkle with chopped fresh parsley or dill. Serve immediately while hot and crispy.

These potatoes are a perfect, flavorful side dish for grilled meats, or can be enjoyed as a hearty vegetarian main.

Nutritional Information

Calories	Approx. 320 kcal
Protein	8g
Carbohydrates	35g
Fat	16g
Fiber	4g
Sodium	480mg

Note: These values are estimates for one serving of Greek Feta Roast Potatoes, based on typical ingredients and preparation methods. Actual nutrition can vary.

Healthier Alternatives

These simple swaps let you enjoy the delicious flavors of Greek Feta Roast Potatoes while tailoring them to your dietary needs.

• Sweet Potatoes — A lower glycemic index alternative to white potatoes, adding a subtle sweetness that pairs wonderfully with the salty feta.
• Chickpeas or Lentils — For a protein-packed, lower-carb version, roast seasoned chickpeas or pre-cooked lentils alongside or instead of the potatoes.
• Vegan Feta or Tofu — Use a firm, marinated tofu block or a store-bought vegan feta for a dairy-free option that still provides a creamy, tangy element.
• Nutritional Yeast or Kalamata Olives — For a dairy-free, low-sodium umami punch, sprinkle with nutritional yeast or add chopped olives before serving.
• Reduced-Sodium Feta & Herbs — Opt for a reduced-sodium feta cheese and boost flavor with extra oregano, lemon zest, and fresh dill to cut back on salt.
• Cauliflower or Turnips — A great low-carb, gluten-free base; cut into florets or chunks and roast until golden for a lighter dish.
• Avocado Oil or Light Olive Oil — For a higher smoke point and different nutrient profile, avocado oil works perfectly. A lighter olive oil can also reduce the overall richness if desired.
• Greek Yogurt Dip — Serve with a side of tzatziki made with Greek yogurt instead of extra feta crumbles for a protein-rich, creamy complement with less fat.

Serving Suggestions

These crispy, tangy Greek Feta Roast Potatoes are a versatile side that can anchor a casual weeknight meal or become the star of a festive spread. Here are our favorite ways to serve them.

Perfect Pairings

• With Grilled Meats: Serve alongside chicken souvlaki, lamb chops, or simple grilled pork chops. The creamy feta and lemon cut through the richness beautifully.
• As Part of a Meze Platter: Create a Greek-inspired feast by adding these potatoes to a spread with tzatziki, dolmades, olives, and warm pita bread.
• Alongside Roasted Fish: Pair with a whole roasted sea bass or lemon-herb salmon fillets for a light yet satisfying Mediterranean meal.

Occasions & Menus

• Weeknight Winner: Keep it simple with a Greek salad and some crusty bread for a complete, fuss-free dinner.
• Sunday Roast Twist: Swap your usual roast potatoes for this Greek version to accompany a roast chicken or leg of lamb.
• Holiday & Party Side: Their bold flavor and beautiful presentation make these Greek Feta Roast Potatoes a standout dish for Easter, summer barbecues, or potlucks.

Plating & Presentation Tips

Transfer the hot potatoes to a warm, shallow serving bowl or platter. Crumble any remaining feta from the baking dish over the top and garnish with a final sprinkle of fresh oregano or chopped parsley. For a vibrant touch, add a few lemon wedges on the side for an extra squeeze of brightness right before eating.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, like waxy red potatoes, which won’t get fluffy inside. Fix: Choose high-starch varieties like Russets or Maris Piper for the perfect creamy interior and crispy crust.
• Mistake: Not parboiling the potatoes before roasting, leading to a hard, undercooked center. Fix: Parboil until fork-tender and the edges are rough; this creates a starchy surface for maximum crispiness.
• Mistake: Crowding the potatoes on the baking tray, which steams them instead of roasting. Fix: Use a large, heavy-duty pan and spread potatoes in a single layer with plenty of space between them.
• Mistake: Adding feta cheese at the beginning, causing it to melt away and burn. Fix: Crumble or add chunks of feta in the last 5-10 minutes of roasting so it just softens and browns slightly.
• Mistake: Skimping on fat or using a low-smoke-point oil, resulting in soggy, bland potatoes. Fix: Generously coat potatoes in olive oil or, for extra crispness, use duck or goose fat.
• Mistake: Forgetting to season the parboiling water, so the flavor doesn’t penetrate. Fix: Salt the parboiling water like pasta water; it seasons the potatoes from the inside out.
• Mistake: Not preheating the roasting pan and oil, which prevents an instant sizzle and crisp sear. Fix: Place your empty tray with oil in the oven as it preheats for a professional restaurant-style start.
• Mistake: Using dried oregano instead of fresh, which can taste dusty and bitter after long roasting. Fix: Add dried oregano to the oil early, but finish the dish with fresh herbs like oregano or dill for bright flavor.
• Mistake: Skipping the final flavor boost, leaving the dish one-dimensional. Fix: Toss the hot Greek Feta Roast Potatoes with a squeeze of lemon juice and a drizzle of good extra virgin olive oil before serving.

Storing Tips

• Fridge: Cool leftovers completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best texture, reheat your Greek Feta Roast Potatoes in a preheated oven at 375°F (190°C) until hot throughout, about 10-15 minutes. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For crisper results, avoid using the microwave. The feta will soften upon storage, but its salty, tangy flavor will remain delicious.

Conclusion

These Greek Feta Roast Potatoes are a simple, flavorful side dish that’s sure to become a favorite. For another easy vegetable recipe, try our Air Fryer Cauliflower Recipe (Crispy, Easy). Give this recipe a try and let us know what you think in the comments!

Print

FAQs

What type of potato is best for Greek Feta Roast Potatoes?

Use a starchy potato like Russet or Yukon Gold for the crispiest results. They develop a wonderful golden crust while staying fluffy inside, which perfectly complements the creamy feta in these Greek Feta Roast Potatoes.

Can I prepare these potatoes ahead of time?

You can parboil and season the potatoes a few hours in advance. For the best texture, roast them with the feta just before serving to ensure the cheese is perfectly melted and the potatoes are hot and crispy.

Can I use a different cheese instead of feta?

Authentic Greek Feta Roast Potatoes rely on feta for their tangy, salty flavor. While halloumi or goat cheese can work, they will create a different taste profile. We recommend using a block of feta for the classic result.