Go Back

Savory Garlic Feta Potatoes

Crispy roasted baby potatoes tossed in garlic and herbs, finished with chunks of salty feta cheese and fresh thyme.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Greek-Inspired, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 1.5 lbs baby potatoes Yukon Gold or red, halved
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp paprika optional
Topping
  • 0.5 cup feta cheese crumbled or in chunks
  • 1 tbsp fresh thyme leaves, plus sprigs for garnish
  • 1 tbsp fresh parsley chopped, optional
  • 1 wedge lemon for juice, optional

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Cutting board
  • Chef's Knife
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Place a large rimmed baking sheet in the oven while it preheats.
  2. Wash and thoroughly dry the baby potatoes. Cut them in half evenly.
  3. In a large bowl, toss the halved potatoes with olive oil, minced garlic, oregano, salt, black pepper, and paprika until well coated.
  4. Carefully remove the hot baking sheet from the oven. Spread the potatoes on the pan, turning each one so the cut side is facing down.
  5. Roast for 35-40 minutes, flipping the potatoes halfway through, until deeply golden brown and crispy on the outside and fork-tender on the inside.
  6. Remove the pan from the oven. Transfer the hot potatoes to a serving bowl.
  7. Immediately toss the hot potatoes with the chunks of feta cheese and fresh thyme so the residual heat softens the cheese.
  8. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 400°F until crispy again. Do not microwave.