Some dinners are forgettable, and then there are the ones you quietly start craving again mid-week. This is one of those.
Golden baby potatoes, juicy tomatoes, and creamy feta roast together until everything melts into a tangy, herby sauce that somehow feels indulgent yet light. It’s the kind of recipe that turns a busy Tuesday night into a moment of calm, no complicated prep, no extra dishes, just a single pan and 45 minutes of low-effort magic.
Whether you’re cooking for the family, meal-prepping for the week, or just want a dinner that feels like summer on a plate, these Healthy Baked Feta Potatoes are your next go-to. They hit that sweet spot between cozy and refreshing, Mediterranean comfort food, simplified.
Ingredients for Baked Feta Potatoes
You’ll only need a handful of wholesome staples — nothing fancy, just bold Mediterranean flavors that work together naturally.
- 1.5 lbs (700 g) baby potatoes, halved or quartered
- 1 block (7 oz / 200 g) feta cheese
- 1.5 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste (go easy — feta’s already salty)
- Fresh basil or parsley, for garnish
Optional additions: sliced red onion, olives, or lemon zest for brightness.
How to Make Baked Feta Potatoes (Step-by-Step)
1. Preheat and Prep
Preheat the oven to 400°F (200°C). Rinse and cut the potatoes so they’re roughly even in size — smaller pieces roast more evenly.
In a large baking dish (9×13-inch works perfectly), combine the potatoes, cherry tomatoes, garlic, olive oil, oregano, black pepper, and a pinch of salt. Toss until everything is glossy and evenly coated.
2. Add the Feta
Nestle the block of feta right in the center of the dish. Drizzle a touch more olive oil over it — this helps it soften and brown beautifully while roasting.
3. Roast Until Golden
Bake for 35–40 minutes, stirring the potatoes once halfway through. You’ll know it’s ready when the potatoes are fork-tender, the tomatoes have burst, and the feta has turned slightly golden around the edges.
4. Stir and Serve
Once out of the oven, gently stir everything together. The warm feta melts into a creamy, tangy dressing that coats the potatoes perfectly.
Top with fresh basil or parsley and serve immediately — or let it cool for meal prep containers.
Tips & Tricks for Perfect Baked Feta Potatoes
- Use waxy potatoes like baby reds or fingerlings — they hold their shape and roast beautifully.
- Let feta reach room temp before baking; it softens more evenly.
- Don’t overcrowd the pan. Space = crispness.
- Stir at the end. That’s what transforms it from “tray bake” to creamy, saucy bliss.
- For crispier edges: broil for 2–3 minutes at the end.
Variations & Add-Ons
The beauty of this recipe? It’s endlessly adaptable.
- Add protein: Toss in chickpeas before baking or top with grilled chicken after.
- Spicy version: Sprinkle chili flakes or swirl in a bit of harissa.
- Baked Feta Salad: Cool the roasted mix slightly, then toss with arugula or spinach.
- Wrap it up: Spoon into pita bread with hummus and cucumber for a portable meal.
- Extra veggies: Add sliced zucchini, bell pepper, or eggplant to the tray for a full Mediterranean feast.
FAQs About Baked Feta Potatoes
Can I use feta crumbles instead of a block?
Yes, but use them in a small mound so they don’t burn. A block melts more smoothly into a sauce.
Can I make it ahead of time?
Definitely. Roast everything, stir, and refrigerate. It reheats beautifully and tastes even better the next day.
How do I reheat leftovers?
Warm in a 350°F (175°C) oven for about 10 minutes, or pan-fry for a crispier finish. Avoid microwaving if you want to keep texture intact.
Is it good served cold?
Surprisingly, yes. It becomes almost like a feta-potato salad — creamy, tangy, and refreshing.
Nutrition & Storage
| Nutrient | Per Serving |
|---|---|
| Calories | ~320 kcal |
| Fat | 8 g |
| Carbohydrates | 40 g |
| Fiber | 3 g |
| Protein | 6 g |
Storage:
Let cool fully, then store in airtight containers for up to 4 days in the fridge.
Meal Prep Tip:
Pair portions with roasted chicken, lentils, or tofu for balanced weekday lunches. The feta sauce actually intensifies in flavor overnight.
Final Thoughts
Healthy food doesn’t have to taste like a compromise, and these Baked Feta Potatoes prove it. They’re simple, adaptable, and somehow comforting without being heavy.
Whether you spoon them next to grilled steak, pile them into a wrap, or eat them straight from the baking dish (no judgment), this recipe finds that rare sweet spot between feel-good and flavor-bomb.
If you try it, tag your photo and let others see what real, unfussy, home-cooked comfort looks like. And hey, don’t be surprised if it quietly becomes your new weekly habit.
Healthy Baked Feta Potatoes – Easy One-Pan Dinner
Ingredients
- 1.5 lbs (700 g) baby potatoes, halved or quartered
- 1 block (7 oz / 200 g) feta cheese
- 1.5 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt to taste (go easy — feta’s already salty)
- Fresh basil or parsley, for garnish
- Optional additions: sliced red onion, olives, or lemon zest for brightness.
Instructions
- Preheat and PrepPreheat the oven to 400°F (200°C). Rinse and cut the potatoes so they’re roughly even in size — smaller pieces roast more evenly.In a large baking dish (9×13-inch works perfectly), combine the potatoes, cherry tomatoes, garlic, olive oil, oregano, black pepper, and a pinch of salt. Toss until everything is glossy and evenly coated.
- Add the FetaNestle the block of feta right in the center of the dish. Drizzle a touch more olive oil over it — this helps it soften and brown beautifully while roasting.
- Roast Until GoldenBake for 35–40 minutes, stirring the potatoes once halfway through. You’ll know it’s ready when the potatoes are fork-tender, the tomatoes have burst, and the feta has turned slightly golden around the edges
- Stir and ServeOnce out of the oven, gently stir everything together. The warm feta melts into a creamy, tangy dressing that coats the potatoes perfectly.Top with fresh basil or parsley and serve immediately — or let it cool for meal prep containers.