Hi There! Let’s Talk About Roasted Potatoes with Feta
If you love potatoes (and honestly, who doesn’t?), then I’m super excited to share my favorite recipe for crispy roasted potatoes topped with tangy feta cheese. This dish is one of those perfect sides that feels both comforting and a little fancy at the same time. I often make it when I want something simple but flavorful, and it never fails to impress family and friends. Plus, it’s so easy you can whip it up on a busy weeknight or for a cozy weekend dinner.
Why These Roasted Potatoes Are a Great Pick
Beyond just tasting amazing, these potatoes come with a few tasty benefits. Potatoes provide great energy with complex carbs, and when you toss them in olive oil, you’re adding heart-healthy fats that help keep you feeling full. Garlic and oregano aren’t just for flavor—they each have antioxidants, and garlic is even praised for immune benefits. Adding feta gives you a boost of calcium and protein, making this dish a bit more balanced, not just a side of carbs. So it’s tasty and nourishing, which is a win-win.
Easy Ways to Adapt This Recipe
- Make It Vegan: You can skip the feta or try a vegan cheese alternative to keep it plant-based.
- Extra Herbs: If you like, swap the oregano for rosemary or thyme for a different aroma and flavor twist.
- Lemon Lovers: Add a bit more lemon juice or zest for a punchier citrus flavor—it brightens the dish beautifully.
- Spicy Kick: Sprinkle on some red pepper flakes before roasting if you enjoy a little heat.
- Different Potatoes: Try Yukon Gold for creamier texture or sweet potatoes for a sweeter version.
Step-by-Step: Crispy Roasted Potatoes with Feta
Ingredients You’ll Need:
- 2 pounds (900g) potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces (110g) feta cheese, crumbled
- Fresh thyme sprigs (for garnish)
- Optional: 1 tablespoon lemon juice or lemon zest
Let’s Cook It!
- Preheat your oven to 425°F (220°C). This high heat helps get the potatoes nice and crispy on the outside.
- Start by peeling the potatoes and cutting them into chunks about the same size so they cook evenly.
- Put the potato chunks into a large pot, cover with salted water, and bring to a boil. Parboil for 8-10 minutes, just until they start to get tender but still hold their shape. This step is key to a soft inside with a crispy crust.
- Drain the potatoes really well in a colander and then put them back into the pot. Cover with the lid and give the pot a good shake so the edges of the potatoes get roughened up — this helps create that perfect crispy texture later on.
- Transfer the potatoes to a roasting pan or baking sheet. Toss them with olive oil, minced garlic (or garlic powder), dried oregano, salt, and pepper. Make sure they’re all evenly coated in this yummy mixture.
- Roast the potatoes in your preheated oven for 35-40 minutes. Don’t forget to flip or stir them about halfway through so they brown up evenly on all sides.
- Once they’re golden and crispy, take them out of the oven. While still warm, sprinkle the crumbled feta cheese over the top so it sort of melts into all those crispy nooks.
- Garnish with fresh thyme sprigs and, if you want to add a little zing, drizzle with lemon juice or sprinkle some lemon zest. It adds such a fresh pop of flavor!
- Serve immediately and enjoy this savory side dish with your favorite main course.
My Top Tips for Perfect Potatoes
- Shake to Crisp: Don’t skip the shaking step after parboiling—that rough surface is a game-changer for crispiness!
- High Heat Is Key: Roasting at 425°F ensures a golden crust without drying the potatoes inside.
- Mix it Up: Toss the potatoes a couple of times during roasting for even color and crunch.
- Serve Warm: These are best eaten right away — the feta and thyme make them extra delicious when fresh.
- Storage: If you have leftovers, store in an airtight container and reheat in the oven to keep that crispy texture. Avoid microwaving unless you like your potatoes a bit soft.
Equipment You’ll Need
- Large pot for parboiling potatoes
- Colander to drain potatoes
- Roasting pan or baking sheet
- Mixing spoon or spatula
- Measuring spoons
- Knife and cutting board for prepping potatoes and garlic
Frequently Asked Questions
- Can I use sweet potatoes instead? Yes! Sweet potatoes work well but roast a bit faster, so keep an eye on timing.
- Can I prepare the potatoes in advance? You can parboil and roughen the potatoes a day ahead, then keep them in the fridge until you’re ready to roast.
- What if I don’t have fresh thyme? Dried thyme works too—just sprinkle some during the roasting or skip for another herb you like.
- Is garlic powder okay to use? Definitely! It’s a great substitute when you’re short on fresh garlic.
- How much lemon should I add? I recommend starting with 1 tablespoon of lemon juice or zest and adjust to your taste. The lemon brightens the dish beautifully without overpowering.
Over to You!
Ready to give these roasted potatoes with feta a try? I bet they’ll quickly become one of your go-to sides for any meal. Don’t forget to save this recipe on Pinterest and share how it went for you—your stories and tips always make my day! Happy cooking, and enjoy every crispy, cheesy bite!
