This simple combination of roasted baby potatoes and a soft, olive-oil-poached block of feta became one of my favorite weeknight solutions the first time I tried it on a rainy Tuesday night. I was aiming for something comforting but light, something that would satisfy picky kids and grown-up palates at the same time. The potatoes roast until their skins caramelize and the centers are pillowy, then the feta melts and loosens into a lusciously tangy sauce that clings to each piece. The result is a dish with contrast: crisp edges, tender interiors, and creamy, salty feta notes that create an irresistible marriage of textures and flavors. I first discovered this approach when experimenting with a leftover block of feta and a bag of small waxy potatoes. What surprised me was how little hands-on time it needed: roughly 10 minutes to toss and season, then let the oven do the work. It’s become my go-to for casual dinner parties because it travels well from oven to table, and everyone can dig in family-style. For those evenings when you want something comforting without heaviness, this is exactly that — brightened with lemon and fresh herbs, satisfying with minimal fuss.

Ingredients

• Baby potatoes (1½ pounds): Choose small waxy varieties such as Yukon Golds or fingerlings. Waxy potatoes hold their shape and develop crisp skins; buy uniformly sized pieces or cut larger ones in half for even roasting.
• Olive oil (about 3 tablespoons): Use extra-virgin for flavor when finishing the feta and a light or blended olive oil for tossing the potatoes if you prefer a milder taste. Brands I trust include California Olive Ranch or Lucini.
• Salt and black pepper: Kosher salt works well for even seasoning; use freshly cracked pepper for best aroma.
• Block feta (8 ounces): Buy a good-quality, brined block rather than crumbled feta — blocks soften and keep moisture better when baked. Try Dodoni or a local sheep's milk feta for richer flavor.
• Garlic: Either 1/2 teaspoon garlic powder or 2 cloves minced; fresh garlic gives a punchier note while powder disperses evenly in the oil.
• Dried herbs (1 teaspoon): Oregano, thyme, rosemary, or a pinch of Italian seasoning all work. Use rosemary sparingly; it’s assertive.
• Lemon (optional): Zest of one lemon (about 1 teaspoon) or 1 tablespoon fresh lemon juice to finish — adds brightness and balances the feta’s saltiness.
• Fresh herbs (2 tablespoons): Parsley, chives, or dill, finely chopped for garnish to add color and freshness.

Instructions

Preheat & Prepare: Set the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it with 1 teaspoon of olive oil. Using a rimmed sheet keeps the potatoes from sliding and catches any oil run-off from the cheese. If you have an oven thermometer, check that the oven reads at 400°F for reliable roasting results. Season the Potatoes: Place halved baby potatoes in a large bowl. Drizzle with about 2 tablespoons olive oil, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to coat thoroughly so each piece has a thin film of oil — this encourages even browning and crisp edges. Arrange the potatoes cut-side down in a single layer with space between them; crowding traps steam and prevents crisping. Roast the Potatoes: Roast for 20–25 minutes, turning once halfway if necessary, until the potatoes are fork-tender and the cut sides show golden-brown caramelization. Visual cues: the skins should blister slightly and the interior should yield easily to a paring knife. If they brown too quickly, reduce the heat by 25°F and extend the time a few minutes. Add the Feta: Move potatoes slightly aside to create a shallow well in the center of the sheet. Place the 8-ounce block of feta directly on the parchment in that space. Drizzle 1 to 2 tablespoons olive oil over the feta, sprinkle 1/2 teaspoon garlic powder (or the minced garlic) and the teaspoon of dried herbs evenly across the top. Drizzle a little extra oil around the cheese so it mingles with potato edges during the next bake. Bake Again: Return the tray to the oven and bake an additional 15–20 minutes until the feta puffs slightly, becomes soft and just begins to brown on top. The feta should be spoonable but still hold a loose shape — if it collapses entirely, it’s still delicious but loses some of the visual appeal. Finish & Serve: Remove from the oven and immediately sprinkle with the chopped fresh herbs and lemon zest or a squeeze of lemon juice for brightness. Use a spoon to spread the softened feta so it coats warmed potatoes, or serve family-style with forks and crusty bread for dipping. Best eaten warm — the textures are at their peak right away.

Storage Tips

Cool leftovers to room temperature within two hours, then transfer to an airtight container and refrigerate for up to 3 days. For best texture, reheat in a 350°F oven on a lined sheet for 10–15 minutes; this crisps the skins without overcooking the cheese. Do not store with lemon or fresh herbs already added, as their bright flavors can fade; instead, add fresh herbs and lemon juice just before serving. If you roasted extra potatoes only and want to freeze them, spread them on a tray to flash-freeze, then bag for up to 3 months.

Ingredient Substitutions

If you can’t find a block of feta, use a firm goat cheese log or a mild ricotta salata for a similar salty tang — keep in mind textures change: ricotta salata won’t melt into a creamy pool. For a dairy-free version, try a firm, brined vegan cheese that withstands oven heat. Swap baby potatoes for small red potatoes or halved fingerlings; russets aren’t ideal because they’re floury and won’t hold shape as well. To reduce fat, use 1 tablespoon olive oil for potatoes and a light spray on the cheese, though you’ll lose some richness.

Serving Suggestions

Serve as a hearty side with grilled chicken, roasted fish, or alongside a crisp green salad dressed with lemon and olive oil. For a Mediterranean spread, add olives, roasted peppers, hummus, and warm pita. Garnish with extra herbs, a dusting of smoked paprika, or a spoonful of chopped roasted tomatoes. For brunch, top with a soft-poached egg and a sprinkle of za'atar to create a robust savory plate.

Cultural Background

The idea of baking cheese with vegetables is rooted in Mediterranean and Eastern European cuisines where brined cheeses like feta are common. Baked feta has recently gained popularity as a simple, shareable plate in modern home kitchens and cafes; it’s part of a broader trend of turning quality cheese into a warm, communal dip. Combining it with roasted potatoes is a natural fit — both are staples in many regional cooking traditions and together balance richness with starchy comfort.

Seasonal Adaptations

In summer, toss the potatoes with halved cherry tomatoes and bake so the tomatoes burst and mingle with the feta for a bright finish. In autumn, add a handful of chopped roasted root vegetables like carrots or parsnips. For winter gatherings, fold roasted garlic into the feta before baking for a deeper, mellow sweetness. Fresh herbs should match the season — basil and dill in summer, parsley and chives in cooler months.

Meal Prep Tips

To prep ahead, roast the potatoes fully and cool; refrigerate up to 48 hours. When ready to serve, warm the potatoes briefly, assemble the buttered tray with the block of cheese, and finish in the oven just before guests arrive. Pre-chopped herbs in sealed containers keep well for a couple of days and make final finishing a breeze. Keep a small bottle of good-quality olive oil and a lemon on hand for last-minute flavor adjustments.

Bring this tray to the table and watch it disappear — it’s an unpretentious, comforting dish that feels special. Make it your own by varying herbs, adding roasted vegetables, or serving alongside grilled proteins; most of all, enjoy the ease and the communal spirit it brings to any meal.