Feta-tastic Baked Potatoes That’ll Steal the Show

Hey! Have you ever had one of those days where you just wanna eat something that feels fancy but isn’t a pain in the neck to make? Yeah, me too. So, I whipped up these baked feta potatoes that are just… wow. 🤤

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Okay, so imagine we’re in the grocery store, and I’m tossing all this stuff into the cart like I’m a cooking ninja. You’re gonna need 2 big ol’ baking potatoes (the fluffier, the better!), a block of feta (200g is perfect, but you do you), olive oil (2 tbsp, ’cause we don’t skimp), and some dried thyme and oregano—gotta have those vibes. Oh, and don’t forget the garlic, a whole head of it, and a lemon (like, a quartered one), honey (1 tbsp, trust me), and fresh basil (20g—but I always throw a bit extra in ‘cause, why not?).

So Here’s Why I Make This Constantly

Okay, story time. So the other night, I was trying to impress my friends, right? Thought I’d go all out and make something delicious, ya know? I came across this recipe and thought, “This could be the one!” And let me tell you, I was NOT disappointed. I pulled these potatoes out of the oven, and the whole house smelled like heaven. My friend Michelle took a bite and literally made this weird, happy moan sound (which was kinda awkward but also hilarious). It was like, “Okay, I’m winning at this cooking thing!”

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Listen up! The secret? Squeeze half a lemon over the feta before it goes in the oven. Like, just do it. It’s a game changer, trust me. The acidity makes it all creamy and dreamy and pairs so well with the potatoes. Seriously, you’ll thank me later!

Don’t Mess This Up (My Top Tips)

Alright, here’s where I save you from my mistakes. First, don’t over-boil the potatoes—like, 6-8 minutes max. Otherwise, they’ll be mushy instead of crispy. Also, when you add the garlic to roast, don’t forget to squeeze it out of those skins after! It’s like garlic magic. And for the love of food, stir everything gently at the end, or you’ll have potato mush instead of baked feta perfection.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which, let’s be real, is unlikely), pop ’em in an airtight container in the fridge. They’ll last about 2-3 days. Just reheat in the oven to get that crispy vibe back. Microwaving will make them sad potatoes, and we don’t want that.

If You Liked This, You’ll Probably Like These Too

You know what else is fab? My crispy garlic parmesan broccoli or maybe the lemony herb quinoa salad. Seriously, they’re like the sidekick to these baked feta potatoes.

Okay, so what do you think? Are you ready to give these a try or what? I’m super curious to hear how they turn out for you! 🥔❤️

Baked Feta Potatoes

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Baked Feta Potatoes are a delicious twist on the viral baked feta pasta trend, offering a rich and flavorful side dish. These crispy roasted potatoes, infused with creamy baked feta and aromatic herbs, create a perfect complement to any meal. The addition of garlic and lemon brightens the dish, while a drizzle of honey adds a touch of sweetness. Simple to prepare yet impressive enough for gatherings, these potatoes are sure to become a favorite at your dinner table.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Side Dishes
Method: Baking
Cuisine: Greek

Ingredients

Scale

2 large baking potatoes, cubed
200g block of feta cheese
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
0.5 tsp red chili flakes
1 head of garlic (top cut off)
1 lemon, quartered
1 tbsp honey
1/4 cup fresh basil

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Instructions

Preheat oven to 200C | 390F.
Par-boil cubed potatoes in salted water for 6-8 minutes; drain and steam dry.
Toss potatoes with thyme, oregano, salt, pepper, and olive oil in a baking dish.
Roast for 30-40 minutes until golden and crispy.
Add feta to the center of the tray and squeeze over half a lemon.
Remove garlic; once cooled, squeeze out softened garlic into a bowl and mash.
Return dish to oven for another 15 minutes.
Mix mashed garlic and juice from the remaining lemon with the potatoes; gently incorporate fresh basil.
Drizzle honey over the top before serving.