Name: Baked Feta Potatoes (Easy Mediterranean One-Pan Recipe) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs (700 g) baby potatoes, halved; 1 cup (150 g) cherry tomatoes, halved; 1/4 cup (35 g) pitted kalamata olives (optional); Fresh basil or parsley, for garnish; 200 g (7 oz) block feta cheese; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

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Introduction

Baked Feta Potatoes combine tender baby potatoes with creamy, tangy feta and vibrant Mediterranean flavors. This easy one-pan recipe is perfect for a simple weeknight dinner or a tasty side dish. Ready in under 40 minutes, it’s both comforting and impressive.

A white bowl filled with roasted golden potato halves that have a slightly crispy, browned texture on the edges, topped with small chunks of white, creamy cheese scattered evenly throughout. Fresh green sprigs of thyme are interspersed among the potatoes and cheese, adding a touch of color and freshness. The overall look is warm and inviting, with a rustic, homemade feel. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (700 g) baby potatoes, halved
200 g (7 oz) block feta cheese
3 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup (150 g) cherry tomatoes, halved
1/4 cup (35 g) pitted kalamata olives (optional)
Fresh basil or parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
Step 3: Spread the potatoes evenly on the prepared baking sheet. Place the block of feta cheese in the center. Scatter the halved cherry tomatoes and kalamata olives (if using) around the potatoes and feta.
Step 4: Bake in the preheated oven for 25–30 minutes, or until the potatoes are tender and slightly golden.
Step 5: Remove from the oven and use a fork to mash the feta slightly, mixing it with the tomatoes and potatoes to create a creamy sauce.
Step 6: Garnish with fresh basil or parsley and serve warm.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice before serving.
You can swap cherry tomatoes for halved grape tomatoes or diced bell peppers for a different twist.
Try adding a sprinkle of red pepper flakes for some heat.
If you prefer, replace kalamata olives with green olives or omit them altogether.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid reheating more than once.

How to Serve

A round white plate filled with one layer of golden roasted potato halves that have a slightly crispy texture and browned edges, topped unevenly with crumbled white feta cheese chunks that look soft and creamy, sprinkled with green fresh thyme leaves and black pepper, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but cut them into uniform small pieces to ensure even cooking. The baking time may need to be increased slightly until they are tender.

Is it possible to make this recipe vegan?

To make a vegan version, replace the feta with a plant-based feta alternative or a mixture of tofu seasoned with lemon juice and nutritional yeast for a tangy flavor.