Amazing Oven-Baked Feta Potatoes: 1 Easy Recipe

You know, I’m always on the hunt for those side dishes that just make a meal sing, right? The ones that are ridiculously easy but taste like you slaved away for hours. Well, let me tell you, these Oven-Baked Feta Potatoes are exactly that! They’ve become my absolute go-to whenever I need something simple, yet incredibly flavorful, to go with dinner. They pull inspiration straight from the Mediterranean, getting all warm and cozy with salty feta cheese and classic herbs. Seriously, the aroma alone is enough to get everyone excited for what’s on the table!

Why You’ll Love These Oven-Baked Feta Potatoes

Seriously, what’s not to love about these potatoes? They’re:

• Super Easy to Make: Honestly, you just chop, toss, and bake!
• Bursting with Flavor: That salty feta combined with oregano and garlic? *Chef’s kiss!*
• Perfect for Any Occasion: Weeknight dinner? Potluck? Holiday table? They fit right in.
• Wonderfully Versatile: Goes with just about anything you can imagine.

Gather Your Ingredients for Oven-Baked Feta Potatoes

Okay, let’s talk about what you’ll need to make these little gems! Honestly, the ingredient list is as simple as the recipe itself, which is one of the main reasons I love it so much. You probably have most of this stuff hanging out in your pantry already.

Here’s what we’re working with:

• Potatoes: About 2 pounds. I usually grab Yukon Golds or red potatoes because they seem to hold their shape so well and get nice and creamy inside, but honestly, whatever you have on hand will work. Just cut them into nice, chunky 1-inch cubes so they bake up evenly.
• Feta Cheese: You’ll want about 4 ounces. Get the kind that comes in a block if you can, and just crumble it yourself – it has so much better flavor and texture than the pre-crumbled stuff.
• Olive Oil: About 3 tablespoons. Extra virgin tastes best here, it really adds to that Mediterranean vibe.
• Dried Oregano: 1 teaspoon. This is one of my favorite herbs, and it just sings with potatoes and feta.
• Garlic Powder: Half a teaspoon. A little garlic kick is always a good thing!
• Black Pepper: Quarter teaspoon, or however much you like.
• Salt: Just a pinch for the potatoes before they go in. Remember, the feta is salty, so we don’t want to overdo it!

Step-by-Step Guide to Perfect Oven-Baked Feta Potatoes

Alright, so once you’ve got all your goodies gathered, actually making these is a breeze. I mean, we’re talking minimal fuss for maximum deliciousness. Just follow these simple steps and you’ll have amazing feta potatoes in no time!

Preparing the Potatoes for Baking

First things first, get that oven preheating to a nice 400°F (200°C). While that warms up, grab a big bowl – the bigger the better, trust me, it makes tossing so much easier! Toss your cubed potatoes with olive oil, oregano, garlic powder, pepper, and that little pinch of salt. Make sure every single potato piece is coated. It’s like giving them a little spa treatment! Then, spread them out in a single layer on your baking sheet. Don’t crowd ’em! If they’re piled up, they’ll steam instead of roast, and nobody wants steamed potatoes when they could have crispy-edged ones, right? For more ideas on getting that perfect roast, check out these garlic herb roasted potatoes.

Baking the Potatoes to Golden Perfection

Now, slide that baking sheet into the hot oven. We’re going to let them bake for about 25 to 30 minutes. You’ll know they’re ready when they’re fork-tender and have those lovely golden-brown edges. Give them a little peek halfway through – sometimes I even like to give the pan a gentle shake to help them brown up evenly. This is the part where the magic really starts to happen, as they get super soft on the inside and get those yummy crispy bits.

Adding the Feta Cheese and Final Bake

Once the potatoes are looking tender and gorgeous, pull them out of the oven. Now for the star of the show – the feta! Sprinkle that crumbled feta cheese all over the hot potatoes. Then, pop the baking sheet back into the oven for just another 5 to 7 minutes. You just want to give the feta time to soften up and get a little melty. It won’t turn into a gooey cheese pull like mozzarella, but it’ll get this beautiful creamy texture that just melts into the potatoes. So good!

Tips for the Best Oven-Baked Feta Potatoes

You know, getting these Oven-Baked Feta Potatoes just *perfect* is all about a few little tricks I’ve picked up. It’s not complicated, but a few tweaks can really make them shine. First off, potato choice really does matter! While you *can* use anything, Yukon Golds or red potatoes have this lovely creamy texture when they bake and they don’t get crumbly. That means every single bite is going to be delicious, not just a bunch of potato dust! I always give them a good toss in the oil, making sure each piece is coated; it’s like giving them a little hug before they hit the heat. You want them to roast, not steam, so don’t overcrowd the pan—seriously, give them space to breathe so they get those crispy edges we all love so much. For more ideas on getting that perfect crisp (and maybe some soup inspiration too!), check out my roasted potatoes and potato soup posts!

Ingredient Notes and Substitutions for Oven-Baked Feta Potatoes

Okay, let’s chat about the ingredients for these Oven-Baked Feta Potatoes. While the recipe is pretty straightforward, a few little pointers can make them even better, and I love knowing you have options if you need them!

For the potatoes, I really, really suggest going with those waxy varieties like Yukon Gold or red potatoes. They just hold their shape so beautifully and get this fantastic creamy texture inside, plus those crispy edges we adore. Russets work, but they can sometimes get a little too fluffy and fall apart. If you *really* can’t find those, just try to cut them a bit bigger so they don’t disintegrate. And about the feta! Go for the block kind, packed in brine if you can find it. It crumbles so nicely and has a much richer, tangier flavor than the pre-shredded stuff, which can sometimes be a bit dry. If you happen to be dairy-free, there are some amazing vegan feta alternatives out there now that melt pretty well!

Serving Suggestions for Oven-Baked Feta Potatoes

Oh, these potatoes are fantastic as a side, but they really shine when you pair them with the right mains! I absolutely adore them with some grilled chicken or lamb chops. They also make a killer side for my amazing Mediterranean Chicken Gyros – the flavors just mesh perfectly. They even work so well alongside a big, fresh Greek salad or some simple grilled fish. Honestly, they’re so good, they could almost be the main event!

Storage and Reheating Your Oven-Baked Feta Potatoes

So, what happens if you happen to have any of these glorious Oven-Baked Feta Potatoes left over? (Which, let’s be real, is rare in my house!) Don’t you worry, they store and reheat beautifully. Just let them cool down completely, then pop them into an airtight container. They’ll keep nicely in the fridge for about 3-4 days. When you’re ready to enjoy them again, the best way is usually in the oven or a toaster oven. Just spread them on a baking sheet again at around 350°F (175°C) for about 5-10 minutes until they’re warmed through and a little bit crispy again. Microwaving works too, but you might lose some of that lovely crispiness.

Frequently Asked Questions about Oven-Baked Feta Potatoes

Got questions about these delightful feta potatoes? I’ve got answers!

Can I use different types of potatoes for this recipe?

Absolutely! While I adore my Yukon Golds and red potatoes for their creamy texture, you can totally use other kinds. Russets will work, but be mindful not to overbake them, as they can get a bit crumbly. Just aim for potatoes that hold their shape well!

What if I don’t have fresh feta? Can I use the pre-crumbled stuff?

You can, but I really do recommend getting a block of feta if you can. The pre-crumbled stuff can sometimes be a bit drier and less flavorful. The block feta, especially from a brine, gives you that perfect salty, tangy bite that really makes these potatoes sing!

How do I get extra crispy potatoes with this recipe?

For super crispy edges, make sure you aren’t overcrowding your baking sheet! Give the potato cubes plenty of space so the hot air can circulate all around them. Shaking the pan about halfway through the first bake also helps get those glorious crispy bits all over.

Can I add other vegetables to the pan?

Oh, totally! This recipe is super flexible. You could toss in some chopped red onion or bell peppers along with the potatoes for the first bake. Just make sure they’re cut to a similar size so they cook through at the same rate!

Nutritional Estimate for Oven-Baked Feta Potatoes

Just a little heads-up, these numbers are estimates, okay? Everyone’s potatoes and feta are a little different, so your exact values might vary a smidge. But generally, one serving of these delicious Oven-Baked Feta Potatoes comes in around 350 calories, with about 18g of fat, 8g of protein, and 40g of carbs. Enjoy!

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