Savory Baked Feta Potatoes You’ll Crave All Year Long

Baked Feta Potatoes are basically my answer to those nothing-in-the-fridge nights. 

Ever find yourself staring at a sack of potatoes and a sad chunk of feta, kinda wishing for magic? I have, more times than I’ll admit. These potatoes? 

You’ll want them on repeat, holidays or Tuesday nights. And let’s be honest, after the first bite, you’ll see why my family hoovers them up faster than I can plate them.

Ingredient Notes

Let’s run through what you’ll need (and trust me, you probably have most of this already). Big starchy potatoes work best. Yukon Golds or even those trusty russets. Don’t stress if the type varies, just wash them up. Next up: the star, feta cheese. Thanks to its salty, briny punch, it turns creamy in the oven and makes everything more exciting.

A splash of good olive oil cranks up the flavor, and do not skimp on fresh garlic if you can help it. If you’re feeling extra, throw in some cherry tomatoes or diced peppers. No fresh herbs? Dried oregano or thyme does the job. Honestly, I’d never skip black pepper and maybe a little bit of crushed red pepper since I like the zing.

My tip: buy feta in block form, not the pre-crumbled stuff. It melts better. Oh, and don’t forget: you can totally adjust things. If you’ve got a lemon hanging around, zest a little on top before serving. That’s restaurant-level stuff in seconds.

“I tried baking these for our Friday hang-out and even my picky teenager devoured them. Huge win!”

How To Make Baked Feta Potatoes

Now, here’s where it gets fun. Start simple: slice your potatoes about finger-thick. No need to be perfect. Toss them on a baking sheet. Drizzle a good amount of olive oil so they don’t stick, then sprinkle with salt, pepper, and garlic.

Crumble feta cheese generously over the top. Sometimes I sneak in extra because, well, cheesy potatoes! Pop everything in a hot oven, like 425°F, for around 30-35 minutes. Halfway through, give things a nudge so nothing burns. The feta should look browned and gooey, the potatoes tender but not falling apart.

Don’t worry about perfection. If the edges get a bit crispy, that’s actually the best part. Pull them out, throw on some herbs if you want, and just let them sit for a minute so the flavors mellow out together.

Storage

Listen, these Baked Feta Potatoes rarely make it to leftovers at my house, but life happens. If you do end up with some, scoop them into an airtight container. Fridge life? Two maybe three days and they’re still tasty. Warm them in the oven so they get crispy again (the microwave just makes them kinda soggy—not my fave).

You could also reheat in a skillet with a little olive oil for instant crispy edges. Freezing isn’t the best move here since the potatoes and feta get a bit weird, but in a pinch, it’s doable. Flash freeze on a tray before you bag them, otherwise you’ll end up with one big potato clump.

How To Serve?

Serving these up is easier than remembering your Netflix password (well, for me, that is). Try these:

• Pile them high as a side with roast chicken or grilled lamb.
• Add a fried egg on top for an almost-shakshuka-inspired brunch.
• Mix into a simple salad with crisp greens and olives.
• Serve warm at a potluck with a sprinkle of fresh herbs—the smell brings everyone running.

Nutrition Facts (per serving)

Let’s talk brass tacks. Obviously, Baked Feta Potatoes aren’t health food in the kale-smoothie sense, but they’re hearty and satisfying. Per serving, you’re looking at about 230 calories, depending on how heavy your hand is with the cheese and oil. There’s about 7 grams of protein, not much sugar, and a good chunk of fiber from the potatoes.

If you want to dial down the salt, use less feta or rinse it before crumbling. Looking to amp up the nutrients? Keep the skins on and toss in extra veggies. It really is a shape-shifter of a side dish.

Common Questions

Can I add other veggies with my Baked Feta Potatoes?

 Yep. Zucchini or red onions work nicely. Don’t overload the pan or things get soggy.

Do I have to use fresh herbs?

 Nope, dried oregano or thyme is fine, but if you have fresh, it feels a little fancier (and the kitchen smells amazing).

What if I only have crumbled feta?

 That’ll work, but block feta gets that creamy-melty golden layer. Crumbled’s a tiny bit saltier but it won’t make or break things.

Is there a vegan swap for feta?

 Sure is. Tons of plant-based fetas out there now. Give one a whirl, but pick a tangy one for best flavor.

Can I prep this ahead?

 You can slice potatoes the night before and soak them in cold water in the fridge. Keeps ‘em from turning brown. Build and bake when you’re hungry.

You Need To Try This Yourself

If you’re craving something equal parts comforting and full of zesty flavor, Baked Feta Potatoes are honestly your golden ticket. 

They’re low-fuss, super flexible, and you’ll get this happy, bubbling tray full of savory, cheesy spuds that tastes like way more work than it is. Give it a go—bet you’ll want to send me a thank-you text.