Description
Baked Feta Potatoes bring Mediterranean magic straight to your dinner table with minimal effort and maximum flavor. Creamy feta melts perfectly over golden roasted potatoes, creating a simple yet delicious dish that sparks joy with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 lbs baby potatoes
- 2 lbs cherry tomatoes
- 8 oz feta cheese
Supporting Ingredients:
- ½ cup olive oil
- 4 cloves garlic
- ¼ cup fresh basil
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Warm your oven to 400°F and grab a large ceramic baking dish that will showcase your culinary creation.
- Thoroughly rinse baby potatoes and slice them into quarter-sized chunks, ensuring each piece is roughly the same size for even cooking.
- Distribute potato pieces across the entire bottom of the baking dish, creating a single uniform layer.
- Drizzle ¼ cup olive oil generously over the potatoes, then sprinkle ½ tsp salt and ¼ tsp black pepper to enhance their natural flavors.
- Gently toss potato pieces so each chunk gets completely coated with seasoned oil.
- Position the entire 8 oz block of feta cheese right in the center of your potato landscape.
- Surround the feta with 2 lbs of cherry tomatoes, arranging them in a single, beautiful layer.
- Finely mince 4 cloves of garlic and delicately shower them over the tomatoes and potatoes.
- Stream the remaining ¼ cup olive oil across the tomatoes and feta, creating a glistening surface.
- Dust a pinch of red pepper flakes across the entire dish for a subtle kick.
- Slide the dish into the preheated 400°F oven and bake for 35-40 minutes until potatoes turn golden and tomatoes burst open.
- After removing from the oven, allow the dish to rest and settle for 5 minutes.
- Use a fork to gently crush the feta and tomatoes, transforming them into a luscious, creamy sauce.
- Chop ¼ cup fresh basil leaves and sprinkle them over the top for a vibrant finish.
- Serve immediately, directly from the baking dish, making sure to mix the potatoes thoroughly with the rich, creamy sauce.
Notes
- Use baby potatoes for the best texture and quicker cooking time.
- Make sure to cut potatoes into even, bite-sized pieces so they roast uniformly.
- For a lighter version, swap half the olive oil with chicken or vegetable broth.
- Experiment with different herbs like thyme or oregano instead of basil for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baked
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 730 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg