There is just nothing quite like a dish straight from the oven that smells like home, is it? My heart is always set on food that feels grounding and easy, the kind of meal you bring right to the center of the table for everyone to share. Potatoes have always been that staple in my family—dependable, filling, and ready to soak up whatever delicious flavors we throw their way.
When I started creating recipes for Sena Recipes, I aimed for that perfect marriage of tradition and practicality. That is exactly what you get with these Baked Feta Potatoes with Garlic & Herbs. We’re taking humble potatoes, giving them a good par-boil, roasting them until they’re crispy on the outside and fluffy inside, and then showering them with salty, tangy baked feta. Trust me, this dish is simple, flavorful, and is quickly becoming one of my go-to comfort food recipes for bringing the family together.
It’s quick enough for a weeknight but fancy enough for company, and it feels exactly like the kind of hearty, satisfying food I grew up loving.
Why You Will Love This Baked Feta Potatoes with Garlic & Herbs Recipe
When I share a recipe here at Sena Recipes, it has to pass my own family’s high standards for comfort and ease. This one truly shines! You don’t need to be a master chef to get incredible results here; it just takes a little oven time. It’s the kind of side dish that disappears first!
- It’s incredibly easy to pull together, making it one of my favorite easy dinner recipes for busy weeknights.
- The combination of salty baked feta, roasted garlic, and fresh herbs is pure flavor magic.
- It’s wonderfully comforting and rustic—true family-style cooking!
- It works perfectly as a hearty vegetarian main dish or the best side you’ll ever serve.
Essential Ingredients for Perfect Baked Feta Potatoes with Garlic & Herbs
This dish relies on beautiful, straightforward ingredients that really sing when they roast together. You don’t need a million things, just the right things! Whenever I’m prepping this, I feel like I’m pulling together the best of my pantry for one of my favorite comfort food recipes.
First up, we need two large baking potatoes—Russets work great because they get so fluffy inside. Make sure you cut those into cubes before we par-boil them. For the flavor star, grab one 200-gram block of feta cheese; this is going to melt down beautifully.
For aromatics, you absolutely must treat yourself to one whole head of garlic, and remember to trim the very top off so those cloves can roast! Those other elements are your simple herb blend: dried thyme, dried oregano, salt, pepper, and just a tiny pinch of red chili flakes if you like a little background warmth.
Finally, we finish it off with some olive oil, half a juicy lemon for acidity, just a drizzle of honey for balance, and a handful of fresh basil to brighten up the whole pan when it comes out of the oven. Quality ingredients make all the difference here, trust me!
Step-by-Step Instructions for Making Baked Feta Potatoes with Garlic & Herbs
Okay, this is where the magic happens! While the final dish sounds sophisticated, getting these dinner potatoes ready is all about layering flavor in stages. Don’t rush anything, especially the roasting times—that’s how we get them crispy on the outside!
Preparing the Potatoes and Initial Roast for Baked Feta Potatoes with Garlic & Herbs
First things first, get your oven hot! We need it humming at 200C or 390F while you start prepping. Take your washed and cubed potatoes and toss them into a saucepan. Cover them with water and get them boiling. We only want to par-boil these for about 6 to 8 minutes—no more than 10, or they get mushy! You want them just starting to soften. Drain them really well, and let them steam dry for a couple of minutes; this step is actually key to getting a good, crispy finish later on.
Now that they’re prepped, put those potatoes into your baking dish. Shower them with your dried thyme, oregano, salt, and pepper. Drizzle with the two tablespoons of olive oil and give everything a good stir so every piece is nicely coated. Don’t forget the garlic head! Just slice the very top off so the cloves are exposed, drizzle that area with a tiny bit of oil, wrap the whole thing snugly in foil, and nestle it right in there with the potatoes.
Pop that dish into the oven and let it roast for 30 to 40 minutes. You’re looking for them to get nice and golden brown, meaning they are almost cooked through.
Baking the Feta and Finishing the Baked Feta Potatoes with Garlic & Herbs
When the timer goes off, pull the dish out carefully. Take the foil-wrapped garlic aside to cool down—be mindful, it’s steaming hot! Now, take that block of feta and crumble or plop it right into the center of those beautiful roasted potatoes. Squeeze half of your lemon right over the feta. Back into the oven it goes for about 15 more minutes. We want that feta soft, gooey, and slightly browned around the edges.
While that finishes, work on your garlic. Once it’s cool enough to handle, squeeze the soft, sweet pulp right out of the skins. If you want that super intense flavor, use the whole head mashed up! But here’s a little tip I learned: for a milder garlic taste—especially if kids are eating—just use one or two teaspoons of that mashed roast garlic. It still adds flavor without taking over. Mix that garlic, the juice from the other lemon half, and your fresh basil back into the potatoes in the dish. You have to use your spoon to gently mix it all up now so that lovely baked feta melts right into the potatoes. Finish it off with a generous drizzle of honey and that sprinkle of red chili flakes. Serve it right away!
Tips for Success with Your Baked Feta Potatoes with Garlic & Herbs
Getting these potatoes just right is all about a couple of little details that my family always insisted on. The most important thing, I tell everyone, is making sure those potatoes are truly dry after you par-boil them. Don’t skip that 2-3 minute steam dry! If there’s too much surface water left, they steam instead of crisp, and we definitely want crispy edges here. That little bit of prep goes a huge way!
Also, watch your feta closely when you put it back in for that second bake. You want it soft and melting, not scorched. If your oven runs hot, maybe drop the temperature down by about twenty degrees for that final fifteen minutes. If you’re looking for more ways to get dinner on the table without stress, check out some of my other favorite quick budget-friendly dinners. But honestly, the secret sauce here is the steam drying and keeping an eye on that amazing cheese!
Ingredient Notes and Substitutions for Baked Feta Potatoes with Garlic & Herbs
I always get asked about the lemon and honey because they aren’t traditional potato spices, right? Well, the lemon juice is important because it adds acidity that cuts through the richness of the oil and the salty feta—it brightens the whole pan! The honey is just for balance; it keeps the chili flakes from being too sharp. If you don’t have honey, a tiny pinch of sugar works, but honey tastes better.
If you absolutely can’t find feta—or maybe you have a different cheese kicking around—goat cheese works beautifully because it gets creamy just like feta, but halloumi is a great option if you want something that holds its shape a little better. For the herbs, if you don’t have thyme and oregano, you can swap those out for a tablespoon of Herbs de Provence. It’s one of those simple swaps I use when I’m working from someone else’s pantry, and it turns out great every time. Always check out my easy snacks and treats section if you need more quick ideas!
Serving Suggestions for Baked Feta Potatoes with Garlic & Herbs
I love that this dish is so flexible! We often serve it as a main event, especially when I need a satisfying vegetarian option that everyone will actually eat—it’s definitely hearty enough on its own. If you’re serving it alongside something, it pairs perfectly with something simple like grilled chicken or roasted lamb chops. Those savory flavors really complement the salty feta and sweet roasted garlic. Honestly, this pan of potatoes tastes so good, I sometimes just serve it with a big side salad. It’s the ultimate crowd-pleaser and one of those beautiful comfort food recipes that works anytime!
Storage and Reheating Instructions for Leftover Baked Feta Potatoes with Garlic & Herbs
I usually don’t have leftovers because everyone digs right in, but when I do, storage is simple. Pop any extras into an airtight container after they’ve cooled down a bit, and they should keep nicely in the fridge for about three days. Now, for reheating—this is important! Please, please don’t use the microwave if you value crispy potatoes. That just steams them into soft sadness.
The only way to bring back that initial beautiful texture is to spread them back out on a baking sheet and toss them into a warm oven—about 375F—for about ten minutes until they start sizzling again. If you need more dependable recipes that are great for using up leftovers, check out my list of easy family dinner recipes. They taste almost as good the next day!
Frequently Asked Questions About Baked Feta Potatoes with Garlic & Herbs
Whenever I share a recipe that seems rustic and packed with flavor, I always get a few questions popping up from folks in the community! I totally get it; we all want reassurance that our homemade recipes will work perfectly the first time around. Here are the most common things I hear about this delicious pan of potatoes.
Can I make Baked Feta Potatoes with Garlic & Herbs ahead of time?
Oh, yes, you absolutely can prep ahead! The best time to stop is right after the potatoes are par-boiled and seasoned. You can keep that mixture, minus the feta, in the fridge overnight. Just make sure they are patted dry when you pull them out! I wouldn’t add the feta until you are ready to bake because you want that cheese to hit the oven hot for the best melt. This really helps cut down on the weeknight cooking stress!
Is this considered an Easy Dinner Recipe?
It totally is! I specifically designed this to be cozy and comforting without requiring a ton of active cooking time. Once those potatoes are seasoned and in the oven for the first roast, you are pretty much hands-off until you add the feta. If you’re looking for more straightforward weeknight meals, I try to keep all my best Easy Dinner Recipes updated on the site. This one is a definite winner for busy households!
Nutritional Estimate for Baked Feta Potatoes with Garlic & Herbs
I always feel a little strange handing out exact numbers for homemade recipes because let’s be honest, my measurements sometimes vary based on how good the potatoes look that day! But based on the measurements in the recipe, here’s a general guide. Remember, these numbers are just estimates, and they’ll change depending on how much oil you use or the saltiness of your feta cheese. If you’re tracking for one of my favorite healthy recipes, definitely use these as a starting point!
- Calories: Approximately 450
- Fat: Around 28g
- Protein: About 18g
- Carbohydrates: Near 40g
- Sodium: Roughly 800mg
These numbers give you an idea of how satisfying this dish is, whether you serve it as a side or make it the vegetarian main course!
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Baked Feta Potatoes with Garlic & Herbs
- Total Time: 80 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make these simple, flavorful baked feta potatoes with roasted garlic and herbs for a comforting, family-style side dish.
Ingredients
- 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
- 0.5 tsp red chilli flakes
- 1 head of garlic (top cut off)
- 1 lemon, halved
- 1tbsp honey
- 1/4 cup | 20g fresh basil
Instructions
- Preheat your oven to 200C | 390F.
- Wash and cube your potatoes. Add them to a saucepan and cover with water, then bring to the boil. Par-boil the potatoes for 6-8 minutes (no more than 10), then drain and steam dry for 2-3 minutes.
- Add the potatoes to your baking dish, along with the thyme, oregano, salt, and pepper, and 2 tbsp olive oil, and stir them to coat them evenly.
- Drizzle the garlic with a little olive oil, wrap it in foil, and add to the baking dish.
- Roast the potatoes and garlic for 30 – 40 minutes until golden and crispy and almost cooked.
- Remove the potatoes from the oven and take out the garlic. Add the feta to the middle of the tray. Squeeze over half the lemon.
- Put the dish back in the oven for another 15 minutes.
- Once the garlic has cooled, squeeze the garlic out of its skins and mash with the flat of your knife. Set aside.
- Stir the garlic mixture (use the whole head of garlic, or 1-2tsp mashed roasted garlic for a milder taste) 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.
- Drizzle over the honey and shredded basil and top the potatoes with the red chili flakes.
- Serve.
Notes
- For a milder garlic taste, use 1-2 teaspoons of the mashed roasted garlic instead of the whole head.
- This dish works well as a hearty vegetarian main or a side dish for many meals.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 18
- Cholesterol: 50
Keywords: Baked Feta Potatoes, Garlic and Herbs, Roasted Potatoes, Easy Dinner Recipes, Homemade Recipes, Comfort Food Recipes, Vegetarian Side Dish