Healthy Baked Feta Potatoes
Crispy roasted russet potatoes baked with creamy feta, cherry tomatoes, and herbs for a simple one-pot Greek-inspired dish.
Equipment
- Baking dish
- Knife
- Oven
Ingredients
- 2 lbs russet potatoes scrubbed and cut into 1.5-inch chunks
- 8 oz feta cheese block crumbled slightly
- 2 cups cherry tomatoes halved
- 1 large red onion cut into wedges
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 425°F. Toss potato chunks, cherry tomatoes, onion, and garlic in baking dish with olive oil, oregano, paprika, pepper, and salt.
- Nestle feta block in the center. Roast 25 minutes.
- Stir veggies around feta. Roast another 20-25 minutes until potatoes are tender and golden.
- Mash feta into mixture for creamy sauce. Garnish with herbs and serve.
Notes
- Pat potatoes dry for crispier results.
- Stir halfway through roasting.
- Room temp feta melts best.
- Perfect for meal prep; stores 4 days in fridge.