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Baked Feta Potatoes

These baked feta potatoes – inspired by the viral baked feta pasta trend – make the perfect rich, flavorful side dish, with crispy roasted potatoes tossed in baked feta cheese, lemon, roasted garlic, and plenty of fresh basil. The perfect potato summer side – ready in about 45 minutes and in just one pan!

a white bowl with baked feta potatoes topped with fresh basil and lemon juice

If there are two recipes that I am particularly well known for across my social channels, it would be my viral Greek potato and whipped feta recipe, and this twist on the baked feta pasta trend with butternut squash. 

Both are heavenly, and in this baked feta potato recipe, I’ve taken the best of both worlds to deliver you this rich, creamy, and unique potato side dish that’s perfect for summer (or let’s be real, any time of year!)

These cheesy potatoes are perfect with a Greek salad and your favorite BBQ sides!

Ingredient Notes

baked feta potatoes ingredients: feta, salt and pepper, thyme, oregano, lemon, garlic, and potatoes!
  • Potatoes: I use an all-rounder yellow potato for this recipe, as I find they give me the best crispy texture. I don’t peel the potatoes but feel free to if you prefer!
  • Feta: Feta is, of course, a must! If you’re vegetarian like me, make sure the brand you buy is suitable for vegetarians, as not all are.
  • Garlic: I added a small whole head of garlic (with the top sliced off) to the baking dish when making this recipe, then squeezed out the garlic cloves once roasted, mashed them, and added back to the potatoes to add to the sauce. You definitely don’t have to use the whole head of garlic though!
  • Lemon: Lemon helps to add some fresh, zingy flavors to the recipe – and pairs so perfectly with feta and potatoes!
  • Seasonings: I use Greek-inspired seasonings for these potatoes, so dried oregano, thyme, salt, and pepper. You could add some chili flakes or paprika for a spicier version too!
  • Oil: If you can use olive oil for this recipe, it really does enhance the flavor of the potatoes and feta. If not, any neutral cooking oil (like vegetable oil) will also work.

Variations & Substitutions

  • The point of this recipe is to roast the feta along with the potatoes in a baking dish, but if you prefer, you could instead sprinkle crumbled feta over the potatoes after they’re roasted!
  • You could also add cherry tomatoes or sun-dried tomatoes to the potatoes when cooking.
  • Add in kalamata olives, red onion, and crispy chickpeas (I cook mine in the air fryer for 20 minutes!) once the dish is cooked to make it more of a main meal.

How To Make Baked Feta Potatoes

In the recipe card below, you can find the exact ingredient quantities and instructions for these baked feta potatoes. Below is a brief overview along with some process photos so you can see how this recipe comes together.

Step 1) Prepare Your Potatoes

Wash the potatoes and remove any gnarly bits, then chop them into cubes. You could peel your potatoes if you prefer, but I actually prefer to keep the skin on for this recipe!

Step 2) Add Everything To Baking Dish

Add your potatoes to your baking dish along with the seasonings and oil, and stir them to coat evenly. Add the feta cheese block to the middle of your baking dish, along with the garlic and the lemon. Drizzle over a little more olive oil.

Bake the dish for 45 – 55 minutes, or until the potatoes are cooked and crispy.

Step 3) Mash The Garlic

Remove the roasted garlic from the pan after about 25 minutes, and squeeze it out of its skins once cooled. Mash the garlic on a chopping board.

Step 4) Combine the Feta Potatoes

Use the back of your wooden spoon to mash the baked feta, and add the mashed garlic and fresh basil. Gently toss the potatoes with the baked feta and garlic mixture. Finish with fresh basil and a squeeze of lemon juice, and serve with your choice of sides!

a forkful of baked feta potatoes help up in front of the main dish


If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. These baked feta potatoes can also be enjoyed hot or cold, so are perfect for prepping as a twist on a potato salad!

How To Serve?

Here are a few suggestions for what to serve with your feta potatoes:


What should I do if my potatoes haven’t cooked in the allotted time?

If your potatoes are still hard after the recommended cooking time, you may need to remove the baked feta, garlic, and lemon before placing the potatoes back in the oven to roast for longer. If you overcook the feta it can go a little spongy, so that’s why I recommend cutting the potatoes into smaller cubes!

Can I use a different cheese to feta?

Absolutely – excellent substitutions to feta cheese in this recipe would be Boursin cheese, goat’s cheese, or a block of soft cheese.

How can I make this recipe vegan?

To make this recipe vegan-friendly, use a plant-based vegan cheese. I like the violife brand but there are plenty different options available these days!

Could I use sweet potatoes instead?

You could swap out the potatoes for sweet potatoes in this recipe but I’ve not tested it myself so can’t comment on how it would turn out.

baked feta potatoes with basil
Baked Feta Potatoes

Baked Feta Potatoes

Yield: 2-3 portions
Cook Time: 45 minutes
Total Time: 45 minutes

These baked feta potatoes - inspired by the viral baked feta pasta trend - make the perfect rich, flavorful side dish, with crispy roasted potatoes tossed in baked feta cheese.


  • 1-2 large baking potatoes
  • 1 200g block of feta
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 head of garlic (top cut off)
  • 1 lemon, quartered
  • 1tbsp honey


  1. Preheat your oven to 200C | 390F
  2. Wash and cube your potatoes, then add them to your baking dish.
  3. Add the thyme, organo, salt, and pepper to the potatoes along with 1tbsp olive oil, and stir them to coat evenly.
  4. Add the feta to the middle of the tray (I like to dip one side in the seasonings, then flip it over. 
  5. Add the garlic and half the lemon to the tray, and then drizzle over the remaining olive oil.
  6. Bake the potatoes and feta for 45 - 55 minutes, until the potatoes are crispy and golden - but remove the garlic after 35 minutes if it looks like it’s going brown.
  7. Squeeze the garlic cloves out of their skins, and use a sharp knife to mash them. 
  8. Stir the garlic mixture and the juice of the other half of the lemon back into the potatoes along with your fresh basil, using a spoon to gently mix the roast potatoes with the baked feta. 
  9. Serve and enjoy!


If your potatoes haven't cooked by the allotted time, you might want to remove the baked feta and continue roasting the potatoes until they are done. Otherwise, the feta can turn a little rubbery.

I would recommend cubing your potatoes on the smaller side to avoid this from happening, though!

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 59mgSodium: 1418mgCarbohydrates: 58gFiber: 6gSugar: 11gProtein: 16g

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