Baked Feta Potatoes

I have to tell you about these baked feta potatoes because they've completely changed how I think about potato dishes. The first time I encountered something similar was at a small taverna in Greece, where they served crispy potatoes with local feta, and I knew I had to recreate it at home. This recipe captures that same magic – you start with baby potatoes that get boiled until just tender, then smashed gently to create more surface area for crisping. After a generous drizzle of olive oil and a sprinkle of garlic and herbs, they go into a hot oven where they transform into golden, crispy perfection. But the real star is the feta cheese – I crumble it generously over the potatoes about halfway through baking so it gets warm and slightly melted without completely disappearing. The contrast between the crispy potato edges and the creamy, tangy feta is absolutely divine. Fresh dill adds that authentic Mediterranean touch, though you can use whatever herbs you love. What makes this recipe special is how simple ingredients come together to create something that tastes gourmet. It's rustic, it's comforting, and it's impossible to stop eating once you start.

Why I love this recipe

I love this recipe for so many reasons, but mainly because it proves that simple ingredients can create extraordinary results. There's something deeply satisfying about the textural contrast – those ultra-crispy potato edges against the creamy feta and tender potato centers. The flavor combination is equally perfect: the earthiness of the potatoes, the tangy saltiness of the feta, and the bright freshness of the herbs all work together in harmony. What I really appreciate is how forgiving this recipe is – if your oven runs a bit hot or cool, the potatoes still turn out delicious. You can adjust the feta amount to your taste, swap herbs based on what you have, and even add extras like cherry tomatoes or red pepper flakes. It's also a fantastic recipe for entertaining because it looks impressive on the table but requires minimal hands-on time. I can prep everything in advance, pop it in the oven when guests arrive, and focus on other dishes or just enjoying their company. Plus, these potatoes are naturally vegetarian and gluten-free, which means they work for almost any dietary preference. Every time I make them, I'm reminded that the best recipes don't need to be complicated – they just need good ingredients and a little bit of love.

What You Need From Your Kitchen

• Baby potatoes: Wash thoroughly and boil until fork-tender before smashing
• Feta cheese: Crumble and add halfway through baking for optimal melting
• Olive oil: Drizzle generously over smashed potatoes to ensure crispy edges
• Garlic: Mince finely and sprinkle over potatoes before initial baking
• Fresh dill: Chop and add as a finishing touch after baking
• Cherry tomatoes: Halve and add with feta if desired for extra color and flavor

Let's Make These Together

Prepare and boil the potatoes

Start by washing your baby potatoes under cold water to remove any dirt. Place them in a large pot filled with salted water and bring to a rolling boil. Cook for about 15-18 minutes until they're fork-tender but still holding their shape. You want them cooked through but not mushy, as they need to hold together when you smash them. Drain them well in a colander and let them cool for just a few minutes so you can handle them safely.

Smash and arrange on baking sheet

Line your baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the boiled potatoes in a single layer with some space between them. Using the flat bottom of a glass or a potato masher, gently press down on each potato until it's about half an inch thick. You're looking for that perfect smash where the potato stays together but has plenty of craggy edges that will crisp up beautifully in the oven.

Season with herbs and oil

Drizzle the olive oil generously over all the smashed potatoes, making sure each one gets a good coating – this is what creates those irresistibly crispy edges. Sprinkle the minced garlic evenly across the potatoes, followed by the dried oregano, salt, and freshly ground black pepper. Don't be shy with the seasoning; the potatoes can handle it and need that flavor boost.

Initial bake for crispiness

Pop your baking sheet into the preheated 425°F oven and let the magic begin. Bake for about 20 minutes until you start seeing those beautiful golden-brown crispy edges forming. The bottoms should be getting nice and crunchy, and your kitchen will start smelling absolutely amazing. This initial bake without the feta ensures the potatoes get properly crispy before we add the cheese.

Add feta and finish baking

Carefully remove the hot baking sheet from the oven and generously scatter the crumbled feta cheese over the crispy potatoes. If you're adding cherry tomatoes, nestle them in at this point too. Return everything to the oven for another 15-20 minutes. The potatoes will continue to crisp up while the feta softens and gets slightly golden in spots. When you pull them out, they should be deeply golden with the feta melted into all those crispy nooks and crannies.

Finish with fresh herbs

The moment those potatoes come out of the oven, sprinkle them with the fresh chopped dill. The residual heat will release the herb's aromatic oils, making everything smell even more incredible. Let them cool for just 2-3 minutes before transferring to your serving platter – this brief rest helps the feta set slightly and makes them easier to serve while still being wonderfully hot and crispy.

pin it

Switch Things Up

I first made these potatoes on a busy Tuesday night when I was craving something more exciting than plain roasted potatoes but didn't want to spend hours in the kitchen. I had a block of feta sitting in my fridge and some baby potatoes, and I thought, why not combine them? The result was absolutely incredible – my family devoured them in minutes and kept asking when I'd make them again. Now, I make these at least twice a month, and I've started experimenting with different herbs depending on what I have on hand. Sometimes I add rosemary instead of dill, other times I throw in some lemon zest for extra brightness. The best part is watching that feta melt into the crispy potato crevices – it's pure comfort food magic. These potatoes have become my go-to whenever I need something impressive but easy.

Perfect Pairings

These baked feta potatoes pair wonderfully with grilled meats like lamb chops, chicken souvlaki, or even a simple grilled steak. They also work beautifully alongside a fresh Greek salad with cucumber, tomatoes, and olives. For a vegetarian feast, serve them with roasted vegetables and hummus, or pair them with baked salmon for a lighter meal. The Mediterranean flavors also complement dishes like moussaka or spanakopita perfectly. Don't forget a glass of crisp white wine or a light rosé to round out the meal!

pin it

Frequently Asked Questions

→ Can I use regular-sized potatoes instead of baby potatoes?

Yes, you can use regular potatoes, but you'll need to cut them into smaller chunks (about 2-inch pieces) before boiling. The cooking time may vary slightly, so test for tenderness with a fork. Baby potatoes work best because they're naturally bite-sized and have thin skins that crisp up beautifully.

→ What can I substitute for feta cheese?

If you can't find feta or prefer a different cheese, you can use crumbled goat cheese for a similar tangy flavor, or even grated Parmesan for a nuttier taste. Halloumi would also work wonderfully if you want something that holds its shape better. Just keep in mind that different cheeses will change the flavor profile slightly.

→ Can I prepare these potatoes in advance?

You can boil and smash the potatoes up to a day ahead, then store them covered in the refrigerator. When you're ready to serve, bring them to room temperature, add the oil and seasonings, and proceed with baking. However, these are definitely best when baked fresh and served immediately for maximum crispiness.

→ How do I store and reheat leftovers?

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F oven for 10-15 minutes until heated through and crispy again. Avoid microwaving as it will make them soggy instead of crispy.

→ Can I make these vegan?

Absolutely! Simply omit the feta cheese or substitute it with a vegan feta alternative. You can also add nutritional yeast for a cheesy flavor, or top with tahini sauce for extra richness. The potatoes will still be delicious with just the herbs and olive oil.

→ Why aren't my potatoes getting crispy?

Make sure you're using enough olive oil and that your oven is properly preheated to 425°F. Also ensure the potatoes aren't crowded on the baking sheet – they need space for air circulation. If they're still not crispy enough, you can broil them for the last 2-3 minutes, watching carefully to prevent burning.

Conclusion

These baked feta potatoes bring together the best of Mediterranean flavors in one simple, satisfying dish. The combination of crispy roasted potatoes and tangy feta creates a perfect balance of textures and tastes that works beautifully as a side dish or even a light main course. Whether you're hosting a dinner party or just looking to elevate your weeknight meals, this recipe delivers restaurant-quality results with minimal effort. The fresh herbs add brightness while the feta provides that creamy, salty element that makes these potatoes truly addictive.