- Preheat oven to 220°C (425°F).
- Line a large sheet pan with parchment (or lightly oil the pan).
2) Roast the potatoes
- In a large bowl, toss potatoes with olive oil, salt, pepper, oregano, and paprika (optional).
- Spread potatoes cut-side down on the sheet pan (this helps crisp the edges).
- Roast 30–40 minutes, flipping once, until deeply golden and fork-tender.
3) Bake the feta and garlic
- While potatoes roast, place feta in a small baking dish (or on the same sheet pan in a corner).
- Cut the top 1/4 inch off the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
- Place garlic (and feta dish) in the oven.
- Bake feta 20–25 minutes until soft and lightly golden at the edges.
- Roast garlic 35–45 minutes until cloves are soft and caramelized.
4) Make the feta-garlic sauce
- Carefully squeeze roasted garlic cloves out of the skin into a bowl.
- Add baked feta and mash together until creamy.
- Stir in olive oil, lemon juice, and warm water (a little at a time) to create a smooth, spoonable sauce.
- Optional: add honey for balance and lemon zest for brightness.
- Taste and adjust: more lemon for tang, more oil/water for looseness, pepper/chili for heat.
5) Combine and serve
- Transfer roasted potatoes to a serving bowl.
- Pour feta-garlic sauce over potatoes and toss gently.
- Finish with herbs and chili flakes if desired.
- Serve immediately while warm and crispy.
Serving and Storage:
Serve these potatoes hot as a side with grilled chicken, steak, lamb, salmon, or roasted vegetables. They can also be a
vegetarian main dish with a Greek salad and warm pita.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: For best crispness, reheat potatoes in the oven or air fryer at 200°C (400°F) until hot and crisp,
then warm the feta sauce separately (or toss and reheat gently). Microwave works but softens the potatoes.
Tips:
- Use a feta block: It bakes creamy; crumbled feta dries out.
- Cut-side down: Roasting potatoes cut-side down creates better browning.
- Don’t overcrowd the pan: Space = crispness. Use two pans if needed.
- Warm water loosens sauce: Add a little at a time until it’s creamy and pourable.
- Balance the tang: A small drizzle of honey makes feta taste extra luxurious.
Variations:
- Tomato-feta version: Add cherry tomatoes to the feta dish for the last 15 minutes; mash into sauce.
- Lemon-herb: Add lots of dill/parsley and extra lemon zest.
- Spicy: Add chili flakes or a spoon of harissa to the sauce.
- Extra creamy: Stir 2 tbsp Greek yogurt into the sauce after it cools slightly.
- Protein boost: Toss in chickpeas during the last 15 minutes of potato roasting for crispy bites.
Tips:
If you want next-level crisp potatoes, soak the cut potatoes in cold water for 20 minutes, then drain and dry very well
before roasting. Removing surface starch helps them brown more deeply.
For the smoothest feta sauce, mash thoroughly while the feta is still warm. If you prefer a whipped texture, blend the
feta and garlic with olive oil and lemon juice using a small food processor, then thin with warm water to your desired consistency.
Conclusion:
Roasted Potatoes with Baked Feta and Garlic are crispy, creamy, tangy, and absolutely irresistible. With golden roasted
potatoes and a warm feta-garlic sauce that tastes bold and comforting at the same time, this dish is guaranteed to become
a repeat favorite—whether you serve it as a side or let it shine as the main event.
Make it once and you’ll understand why people keep baking feta—because when it turns creamy and meets roasted garlic,
magic happens.
FAQ:
Can I use crumbled feta?
You can, but a block bakes creamier and is less likely to dry out. If using crumbles, add a little extra olive oil and
water to help it become saucy.
What potatoes work best?
Baby potatoes and Yukon gold are ideal because they stay creamy inside and crisp nicely outside.
Can I make this ahead?
You can roast the garlic and bake the feta ahead, then re-warm and mash into sauce. Roast potatoes fresh for best crispness.
How do I keep the potatoes crispy after tossing in sauce?
Toss gently and serve immediately. If you want maximum crispness, drizzle sauce over the top instead of fully tossing.
Is this dish very salty?
Feta is naturally salty, so season potatoes lightly and taste the sauce before adding any extra salt.
