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Creamy Baked Feta and Lemon Potatoes

Close-up of creamy, golden baked feta potatoes topped with browned cheese and fresh parsley in a white baking dish.
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Make this simple, one-pan dish where salty feta melts into tender potatoes for a savory, satisfying meal or side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 8 ounces block feta cheese, drained
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (use sparingly, as feta is salty)
  • 1/2 cup water or vegetable broth
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. In a large bowl, combine the cut potatoes, olive oil, lemon juice, minced garlic, oregano, pepper, and salt. Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer in a 9×13 inch baking dish or a large oven-safe skillet.
  4. Place the block of feta cheese in the center of the potatoes.
  5. Pour the water or broth around the edges of the potatoes, avoiding pouring directly over the feta block.
  6. Bake for 30 minutes.
  7. Remove the dish from the oven. Use a fork to gently break up the softened feta cheese and stir it into the potatoes, creating a creamy sauce.
  8. Return the dish to the oven and bake for another 15 to 20 minutes, or until the potatoes are tender and lightly browned.
  9. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, add a pinch of red pepper flakes with the oregano.
  • If you prefer crispier edges, place the dish under the broiler for the last 2 minutes, watching carefully to prevent burning.
  • This recipe works well with sweet potatoes, but adjust the cooking time slightly.

Nutrition

Find it online: https://cookingzenith.com/baked-feta-potatoes-recipe/