Creamy Baked Feta Potatoes Recipe in 35 Minutes

Oh, you’re in for a treat with these baked feta potatoes! I discovered this magical combo when I was raiding my fridge one lazy Sunday—just some potatoes and a lonely block of feta begging to be used. Twenty minutes later, my kitchen smelled like a Greek taverna, and I was hooked. The way the salty feta melts into golden, crispy potatoes? Absolute perfection. What I love most is how effortlessly fancy it feels while being ridiculously simple to make. Trust me, once you try this baked feta potatoes recipe, it’ll become your new go-to side dish for everything from weeknight dinners to impromptu gatherings.

Ingredients for Baked Feta Potatoes

Gathering ingredients for baked feta potatoes couldn’t be simpler – that’s the beauty of it! You’ll need:

• 500g potatoes (I prefer Yukon Gold), diced into 2cm chunks
• 200g block of feta cheese (don’t use crumbled – trust me on this)
• 2 tbsp good olive oil (the flavor really shines through)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• 1/2 tsp each of salt and freshly cracked black pepper

That’s it! Six pantry staples transform into something magical in the oven. I always keep these ingredients on hand for last-minute cravings.

How to Make Baked Feta Potatoes

Okay, let’s get these beauties in the oven! Here’s exactly how I make my baked feta potatoes – it’s so simple you’ll have it memorized after one try.

1. Heat things up: Preheat your oven to 200°C (400°F) – this gives your potatoes that perfect crispy outside while staying fluffy inside.
2. Toss those taters: In a big bowl, mix your diced potatoes with olive oil, oregano, salt, and pepper until they’re nicely coated. I like to use my hands for this – gets everything evenly distributed!
3. Spread ’em out: Arrange the potatoes on a baking tray in a single layer. Leave a little space in the center for our star ingredient.
4. Feta time: Place your whole block of feta right in the middle of the potatoes. Don’t crumble it – we want that glorious melty center!
5. Bake to perfection: Pop it in the oven for 30-35 minutes until the potatoes are golden and tender when poked with a fork.
6. Serve warm: Break up the feta slightly and let everyone scoop up potatoes with that creamy, salty goodness. Watch how fast it disappears!

See? Told you it was easy! The hardest part is waiting for that timer to ding.

Why You’ll Love This Baked Feta Potatoes Recipe

This baked feta potatoes recipe has become my kitchen MVP for so many reasons:

• Effortless elegance: It looks fancy but takes minimal effort – perfect for when you want to impress without stress
• Flavor bomb: The salty, creamy feta melts into crispy potatoes creating magic in every bite
• Weeknight hero: From fridge to table in under an hour with just one pan to wash
• Crowd-pleaser: Works as a side, appetizer, or even main dish for vegetarians
• Adaptable: Easy to customize with whatever herbs or veggies you have on hand

Honestly, once you try it, you’ll wonder how you ever lived without this combo!

Tips for Perfect Baked Feta Potatoes

After making this dish dozens of times (yes, I’m obsessed), here are my foolproof tips:

• Potato power: Use firm potatoes like Yukon Gold – they hold their shape better than starchy varieties
• Size matters: Cut potatoes evenly so they cook at the same rate (about 2cm chunks work best)
• Tomato twist: Toss in some cherry tomatoes halfway through baking – they burst into juicy flavor bombs
• Cheese check: Don’t crumble the feta! The whole block melts into the most delicious creamy sauce
• Crispy secret: Give the potatoes a quick stir at the 20-minute mark for even browning

Follow these simple tricks and you’ll get perfect baked feta potatoes every single time!

Variations for Baked Feta Potatoes

One of my favorite things about this recipe is how easily you can make it your own! Try tossing in a handful of Kalamata olives before baking – their briny pop pairs perfectly with the feta. Fresh rosemary or thyme work wonders too, and for extra color, mix in some red bell pepper chunks. The possibilities are endless!

Serving Suggestions for Baked Feta Potatoes

I love serving these baked feta potatoes with simple grilled chicken or fish – the salty feta complements them perfectly! They’re also amazing alongside a crisp Greek salad or tucked into warm pita bread for an easy vegetarian meal. Honestly, I’ve been known to eat them straight from the pan with just a fork too – no judgment!

Storage and Reheating Instructions

Leftovers? Ha! That’s rare with this dish, but if you’re lucky enough to have some, here’s what I do: Store cooled baked feta potatoes in an airtight container in the fridge for up to 3 days. When reheating, splash a tiny bit of water over them and warm in a 180°C (350°F) oven for 10 minutes – this keeps them from drying out while bringing back that delicious crispiness. The feta might not be as pretty, but it’ll still taste amazing!

Nutritional Information for Baked Feta Potatoes

Here’s the scoop on what you’re eating (because I know you’re curious!): Each serving of these baked feta potatoes packs about 250 calories with a good balance of carbs, protein, and healthy fats. Remember, these numbers are estimates – your exact counts will vary based on potato size and how generous you are with that delicious feta!

FAQs About Baked Feta Potatoes

Can I use different cheese instead of feta?
While feta’s salty tang makes this dish special, you can experiment with halloumi or goat cheese in a pinch. Just know the flavor profile will change – halloumi stays firmer while goat cheese gets creamier. For authenticity though, stick with feta!

My potatoes aren’t crispy enough – what did I do wrong?
Ah, the eternal potato struggle! Make sure your oven is fully preheated and don’t overcrowd the pan – potatoes need space to crisp up. If they’re still soft, try broiling for the last 2-3 minutes (watch closely!). Also, patting your diced potatoes dry before tossing helps.

Can I make this ahead of time?
You can prep the potatoes and season them up to 4 hours ahead (keep covered in the fridge). But bake just before serving – reheated feta potatoes lose that magical fresh-from-the-oven texture. The good news? It comes together so fast you hardly need to prep ahead!

What’s the best potato variety to use?
I swear by Yukon Golds – they crisp up beautifully while staying fluffy inside. Russets work too but can get mealy. Avoid waxy potatoes like red bliss – they won’t get that perfect golden crust we love.

Now that you’re a baked feta potato expert, it’s time to get cooking! Whip up a batch tonight and tag me in your photos – I love seeing your delicious creations!

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