Baked Feta Potatoes

These baked feta potatoes are my go to comfort food when I want something cozy but a little out of the ordinary. The dish captures everything I love about the viral baked feta trend and marries it with crispy roasted potatoes and creamy cheese making it an irresistible side for nearly any meal.

The first time I made this my whole kitchen smelled incredible and my friends could not get enough. Ever since it has become a staple whenever I need to impress with minimal effort.

Ingredients

• Baking potatoes: Choose a starchy large variety like russet for crispness and fluffy insides
• Block of feta: Go for a creamy Greek feta in block form if possible not pre crumbled the texture is much better
• Olive oil: Adds richness and browns everything beautifully a good extra virgin oil gives the best flavor
• Dried thyme and oregano: Classic Mediterranean herbs pair perfectly with both potatoes and feta look for vibrant green dried herbs for freshest taste
• Salt and black pepper: Essential for flavor just make sure your feta is not overly salty and adjust as needed
• Red chili flakes: Brings a gentle heat use more or less based on your spice preference
• Head of garlic: Roasts until soft and caramelized cut only the top off to help the cloves mellow and sweeten
• Lemon: The acidity lifts the feta and cuts through the richness quarter so you get plenty of fresh juice
• Honey: Balances the salt and tang with just a hint of golden sweetness
• Fresh basil: Adds a fresh herby finish slice just before serving for maximum aroma

Step-by-Step Instructions

Prepare the Potatoes:

Wash and cube the potatoes keeping the pieces about the same size for even cooking. Add them to a saucepan with cold water and bring to a boil. Parboil the potatoes until just starting to soften no more than ten minutes. Drain and let them steam dry in a colander for a few minutes which helps them crisp up in the oven.

Season and Roast:

Toss the dry potatoes in a baking dish with olive oil dried thyme oregano salt and black pepper. Mix until everything is nicely coated so each bite is flavorful. Spread them out in a single layer for maximum golden edges. Roast at two hundred degrees Celsius until the potatoes are nearly done and edges look crispy about thirty to forty minutes.

Add Feta and Lemon:

Push the potatoes aside and nestle the block of feta right into the center. Dip one side into the seasonings in the pan for extra flavor then lay it flat. Squeeze half a lemon over the whole dish to brighten things up.

Roast with Garlic and Finish:

Before adding feta add a whole head of garlic to the pan cut side up. After the first roast remove the garlic so you can mash it then set aside. Put everything back in the oven for another fifteen minutes so the feta softens and the top turns golden.

Mash and Mix:

Once the dish is out scoop the garlic cloves out of their skins and mash with the flat side of your knife. Mix the mashed garlic and the juice from the remaining lemon half into the potatoes and feta folding through torn fresh basil for a finishing touch.

Final Touches:

Drizzle honey lightly over the dish to add a subtle sweetness then sprinkle more basil on top just before serving to make it look and smell amazing. Serve immediately while everything is hot and creamy.

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Whenever I bring out this dish the honey and basil always get compliments. That gentle sweetness clings to the crispy potatoes and nobody quite expects it but everyone ends up wanting seconds. My sister now requests it for every birthday dinner.

Storage Tips

Cool leftovers completely before storing in an airtight container in the fridge. They will taste best for up to three days. Reheat in a hot oven for the best crispy texture but the microwave works for quick fixes. You can freeze cooked potatoes and feta in a single layer though the texture may soften a bit once thawed.

Ingredient Substitutions

Try swapping the feta for a creamy goat cheese or firm ricotta for a milder version. If you are out of fresh lemon a splash of white wine vinegar does the trick though you will miss the lemon aroma. Use dried basil in place of fresh if you are short have but add it with the other dried herbs so the flavor infuses as it cooks.

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Serving Suggestions

Perfect alongside roasted chicken grilled lamb or as the showpiece for a vegetarian spread. Add extra fresh basil leaves and a handful of pitted olives or cherry tomatoes for a Greek inspired tray bake. Pair with a leafy green salad and crusty bread for a simple dinner.

A Little History

Baked feta as a trend started in Finland but the flavors come from decades of Greek home cooking. Roasted potatoes with feta and herbs is a classic in Greece where lemon garlic and oregano are kitchen staples.

Frequently Asked Questions

→ How do I achieve extra crispy potatoes?

Par-boil the potatoes before roasting, then allow them to steam dry. Coat well with olive oil and roast until golden.

→ How can I prevent feta from turning rubbery?

Add the feta midway through roasting instead of from the start. This keeps it creamy and prevents overcooking.

→ Can I use different herbs in this dish?

Yes, you can try rosemary, parsley, or dill in place of thyme or oregano for varied flavors.

→ Is it possible to make this dairy-free?

Use a plant-based feta alternative and follow the same instructions for a dairy-free option.

→ What's the purpose of adding honey at the end?

Honey balances the savory and salty flavors with a touch of sweetness, enhancing overall taste.

→ Do I need to peel the potatoes?

Peeling is optional. Leaving skins on adds extra texture, flavor, and nutrients to the dish.