Description
Baked Feta Potatoes is a simple and flavorful recipe featuring golden Yukon Gold potato wedges baked to perfection with fragrant garlic, herbs, and rich crumbled feta cheese. This dish combines creamy feta with crispy roasted potatoes, making it an ideal side or comforting main dish for your next meal.
Ingredients
Scale
Potatoes
- 1.5 pounds Yukon Gold potatoes, washed and cut into wedges
Cheese
- 4 oz crumbled feta cheese
Seasonings
- 3 cloves garlic, minced
- 1 tablespoon mixed fresh or dried herbs (such as rosemary, thyme, oregano)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the potatoes.
- Prepare Potatoes: Wash the Yukon Gold potatoes thoroughly and cut them into wedges to allow even cooking and crispy edges.
- Season Potatoes: In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, your choice of herbs, salt, and pepper until they are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned potato wedges out in a single layer on a baking sheet to promote even roasting and prevent sogginess.
- Add Feta Cheese: Sprinkle crumbled feta cheese evenly over the potato wedges for a creamy, tangy flavor addition.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the potatoes turn golden brown and are tender inside when pierced with a fork.
- Serve: Remove from the oven and allow the potatoes to cool slightly before serving to enjoy warm, cheesy roasted potatoes.
Notes
- For extra crispiness, avoid overcrowding the baking sheet; use two sheets if necessary.
- Fresh herbs will enhance flavor but dried herbs work well too.
- You can add a squeeze of lemon juice after baking for a bright, fresh finish.
- This recipe pairs well with a green salad or grilled meats.
- Leftovers can be reheated in the oven to maintain crispiness.
