Roasted Potatoes with Baked Feta and Garlic (Print version)
Crispy roasted potatoes with a creamy baked feta center, mellow garlic cloves, lemon, herbs, and a little heat.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) Yukon Gold or baby gold potatoes, cut into 1-inch pieces
02 -
3 tablespoons extra virgin olive oil, divided
03 -
1 teaspoon dried oregano
04 -
1/2 teaspoon dried rosemary, crushed
05 -
1/2 teaspoon smoked paprika
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
For the feta and finish
08 -
8 oz (225 g) block feta cheese, patted dry
09 -
6 garlic cloves, peeled and lightly smashed
10 -
1/4 teaspoon red pepper flakes, optional
11 -
1 lemon, zested and juiced
12 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Use a large sheet pan or shallow baking dish so the potatoes have room to brown.
02 -
Toss the potatoes with 2 tablespoons olive oil, oregano, rosemary, smoked paprika, salt, and pepper until evenly coated.
03 -
Spread the potatoes cut-side down in a single layer. Roast for 20 minutes, until the undersides are starting to turn golden.
04 -
Make space in the center of the pan and add the feta block. Scatter the garlic cloves around it, drizzle the feta and garlic with the remaining 1 tablespoon olive oil, and sprinkle with red pepper flakes if using.
05 -
Roast for 18-22 minutes more, turning the potatoes once if needed, until the potatoes are tender and crisp at the edges and the feta is soft with light golden spots.
06 -
Mash a few garlic cloves into the feta. Sprinkle with lemon zest, add 1 tablespoon lemon juice, and finish with parsley. Serve hot, either gently tossed or with the feta left in the center for scooping.
# Good to know:
01 -
Best served hot, right after roasting.
02 -
Cut potatoes evenly so they roast at the same pace.
03 -
Use crumbled feta only during the last 10 minutes if a block is unavailable.