Can I use pre-crumbled feta or feta-style cheese?

It’s best to use a whole block of feta. Pre-crumbled feta often contains anti-caking agents and won’t melt as beautifully or stay creamy. If you’re seeking a vegan option, try a block-style vegan feta.

Why do I need to parboil the potatoes before roasting?

Parboiling gives you a head start on tenderness, so the potatoes roast up crispy on the outside and pillowy on the inside. Skipping this step can leave you with tough or unevenly cooked potatoes.

How can I make this dish ahead for a dinner party?

You can parboil and season the potatoes ahead, then finish roasting and add the feta just before serving. If you do assemble fully in advance, reheat everything in the oven for 15 minutes before guests arrive, adding the basil and honey at the last minute.

Is there a way to make this with less oil?

You can reduce the olive oil slightly, but don’t cut it out completely—it’s essential for perfect roasting and rich flavor. If you’re worried about oil, use a nonstick tray and add a splash of broth before adding the feta to keep things moist.

Baked Feta Potatoes Recipe

Name: Baked Feta Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 large baking potatoes; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 head of garlic (top cut off); 1 lemon, quartered; 1 (200g) block of feta cheese; 0.5 tsp red chilli flakes; 1 tbsp honey; 1/4 cup (20g) fresh basil, shredded

Golden, crispy potatoes snuggled up with soft, creamy feta, kissed with herbs, lemon, and a hint of honey—this Baked Feta Potatoes recipe is pure comfort in a pan. It’s a dish that tastes like it simmered away all afternoon, but it’s surprisingly fuss-free and comes together in just under an hour. With its irresistibly cheesy flavor, fresh pops of basil, and satisfying texture, this is a weeknight favorite you’ll crave again and again. It’s a little bit Greek, a little bit Mediterranean, and absolutely loaded with flavor for the simplest-yet-most-delicious dinner ever.

Why You’ll Love This Recipe

Effortless Yet Impressive: You don’t need a chef’s touch to nail this—basic steps, minimal prep, and all the work is done by your oven.
Irresistible Flavor and Texture: Crispy-edged potatoes, creamy feta, punchy lemon, mellow roasted garlic, fragrant herbs—every bite is next-level.
Perfect for Busy Days: The hands-on time is so short, and while it bakes, you can get other things done (or just relax!).
Crowd Pleaser: Whether for weeknight family dinners or laid-back gatherings, everyone will come back for seconds.

Ingredients You’ll Need

Here’s what goes into this delicious tray bake, along with why each ingredient truly matters:

Baking Potatoes: For fluffy insides and crisp edges—russet or Maris Piper are ideal. Parboil for the perfect texture.
Block of Feta Cheese: The creamy, tangy star. A block melts more evenly than pre-crumbled feta—don’t substitute here unless you must!
Olive Oil: Helps everything roast up golden and brings out rich flavors. Quality matters—choose a good one!
Dried Thyme & Oregano: That classic Mediterranean, herby flavor. Dried herbs are best for roasting—they don’t burn.
Salt & Black Pepper: The basics that wake up every other ingredient.
Red Chilli Flakes: For just a hint of warmth. Adjust to your liking or skip if sensitive to spice.
Head of Garlic: Roasted for buttery, mellow intensity. Cut the top off to make it easy to squeeze out the cloves later.
Lemon: Adds bursty brightness and balances the richness. Zest it first if you want a bigger lemon punch.
Honey: A touch of glossy sweetness right at the end, for addictively balanced flavor.
Fresh Basil: For fragrant, herbal pops of freshness and color.

Tip: Don’t worry about precise measurements for herbs and chili—trust your taste and adjust as you go!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make this your own! Here are some ideas:

Loaded Veggie Tray: Add asparagus, cherry tomatoes, or zucchini for a veggie-packed version (just toss them in halfway through baking).
Spiced Up: Swirl in a spoonful of harissa paste or scatter extra fresh chilies for fans of bolder heat.
Vegan Twist: Use a vegan feta-style cheese and maple syrup instead of honey.
Potato Swap: Try sweet potatoes or a mix of baby potatoes and carrots for a little twist on the classic.
Herb Swap: Fresh dill or parsley can stand in for basil if you want a different herbal hit.

How to Make Baked Feta Potatoes

Ready to have the best-smelling kitchen on the block? Here’s how:

Step 1: Prep the Potatoes

Wash and cube the potatoes (no need to peel unless you want to). Drop them into a saucepan, cover with water, and bring to a boil. Par-boil for 6–8 minutes—just enough to start softening—then drain and let them steam-dry for a few minutes. Don’t skip this step—it’s the secret to extra-crispy edges!

Step 2: Season and Roast

Tip the dry potatoes into a baking dish. Add olive oil, thyme, oregano, salt, pepper, and chili flakes. Toss so every bit is coated. Nestle the whole head of garlic (top cut off) into the tray. Slide the dish into a hot oven (200°C / 390°F) and roast for about 30–40 minutes, giving everything a gentle flip halfway. You want deeply golden, crispy potatoes here.

Step 3: Add the Feta and Lemon

Once the potatoes are almost perfectly roasted, make a space in the center and plunk in the block of feta (dip it in the seasoned oil for even more flavor, then flip it so the coated side is up). Squeeze over half the lemon for a citrusy lift. Back into the oven it goes for another 15 minutes—just until the feta is melty and irresistible.

Step 4: Mash and Mix the Garlic

Take out the tray. Pop the roasted garlic out of its skins and mash into a paste. Gently stir this garlic goodness back into the potatoes, along with the juice of the remaining half a lemon. Scatter over freshly torn basil for extra fragrance and color.

Step 5: Add the Finishing Touches and Serve

Drizzle that glorious honey over everything and give it a gentle toss to let the flavors mingle. Serve right away while it’s still piping hot and impossibly creamy.

Pro Tips for Making the Recipe

Block Feta Is Key: Don’t use crumbled feta—only a whole block will deliver that luxurious, gooey middle.
Don’t Rush the Parboil: Getting rid of excess moisture on the potatoes means the crispiest results.
Roast Garlic Properly: Allow the head of garlic to roast whole; the result is mellow, not sharp.
Add Feta Later: Adding the feta after the potatoes have crisped up ensures it stays luscious, not rubbery.
Let the Basil Shine: Add it right at the end for maximum freshness—never bake it with the potatoes.

How to Serve

This dish is a star all on its own, but here are my favorite pairings:

Stand-Alone Meal

Serve Baked Feta Potatoes with a big spoon and a fork for pure comfort.

With Sides

Pair with a crisp Mediterranean salad, warm pita bread, or a handful of peppery arugula.

As a Showstopper Side

Baked feta potatoes make a brilliant side dish for grilled chicken, salmon, or lamb chops. Don’t be surprised if they steal the show!

For Brunch

Top with a runny fried egg, or serve alongside roasted veggies for an easy brunch spread.

Garnish with a little extra basil or a final dusting of chili flakes for that wow-factor look!

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and refrigerate for up to three days. The potatoes stay surprisingly crisp and the flavors deepen even further.

Freezing

Not ideal—cooked potatoes and feta don’t reheat from frozen quite as nicely, as the texture can change.

Reheating

For best results, pop leftovers in a hot oven or air fryer for 10–15 minutes, just until reheated and the feta is creamy and warm. The microwave will work, but you’ll lose a little crispiness.

Tip: Enjoy leftovers cold, tucked into a wrap, or tossed with extra lemon and herbs for a flavorful lunch.

FAQs

Can I use pre-crumbled feta or feta-style cheese?

It’s best to use a whole block of feta. Pre-crumbled feta often contains anti-caking agents and won’t melt as beautifully or stay creamy. If you’re seeking a vegan option, try a block-style vegan feta.
Why do I need to parboil the potatoes before roasting?

Parboiling gives you a head start on tenderness, so the potatoes roast up crispy on the outside and pillowy on the inside. Skipping this step can leave you with tough or unevenly cooked potatoes.
How can I make this dish ahead for a dinner party?

You can parboil and season the potatoes ahead, then finish roasting and add the feta just before serving. If you do assemble fully in advance, reheat everything in the oven for 15 minutes before guests arrive, adding the basil and honey at the last minute.
Is there a way to make this with less oil?

You can reduce the olive oil slightly, but don’t cut it out completely—it’s essential for perfect roasting and rich flavor. If you’re worried about oil, use a nonstick tray and add a splash of broth before adding the feta to keep things moist.

Final Thoughts

Baked Feta Potatoes are the kind of easy, flavorful dish you turn to again and again—especially when you’re craving something warm and deeply comforting, but don’t want to be stuck in the kitchen all evening. With crispy potatoes, creamy feta, bursty lemon, and aromatic herbs, every bite is pure delight. Give it a try, make it your own, and watch it disappear—the perfect answer to busy days and hungry bellies alike!