Healthy Baked Feta Potatoes
A cozy and delicious dish featuring tender potatoes, fresh cherry tomatoes, and creamy feta, perfect for any day of the week.
Ingredients
Main Ingredients
- 1.5 lbs 1.5 lbs (700g) baby potatoes, halved or quartered Choose small potatoes for best results
- 1 block 1 block (7 oz/200g) feta cheese Place in the center of the dish
- 1.5 cups 1.5 cups cherry tomatoes, halved Bursting with flavor when roasted
- 3 tablespoons 3 tablespoons olive oil Used for coating and drizzling
- 2 cloves 2 cloves garlic, minced Enhances flavor
- 1 teaspoon 1 teaspoon dried oregano Can substitute with thyme or rosemary
- 0.5 teaspoon ½ teaspoon black pepper
- to taste none Salt to taste Feta is already salty, so use sparingly
- to taste none Fresh basil or parsley, for garnish Optional for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the baby potatoes into halves or quarters.
- In a large baking dish, add the potatoes, cherry tomatoes, minced garlic, olive oil, oregano, black pepper, and a pinch of salt to coat well.
Adding Feta
- Place the block of feta in the center of the dish among the seasoned potatoes and tomatoes.
- Drizzle a little olive oil over the feta.
Cooking
- Bake for 35–40 minutes, stirring the potatoes once halfway for even roasting.
- It's ready when the potatoes are golden and tender, the tomatoes have burst, and the feta is soft.
Combining and Serving
- Remove the baking dish from the oven and stir the feta into everything until it forms a creamy sauce.
- Top with fresh basil or parsley and serve warm.
Notes
These potatoes can be served as a side or main dish. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.