Description
Baked Feta Potatoes are a simple and flavorful side dish featuring tender Yukon Gold potato wedges baked to golden perfection with crumbled feta, garlic, herbs, and olive oil. This easy-to-make recipe is perfect for a comforting family meal or a tasty addition to any dinner table.
Ingredients
Scale
Potatoes
- 4 medium Yukon Gold potatoes, washed and cut into wedges
Cheese
- 1 cup crumbled feta cheese
Seasonings
- 3 cloves garlic, minced
- 1 tablespoon mixed fresh herbs (such as rosemary, thyme, or oregano), chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Oils
- 3 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the potatoes and melt the feta nicely.
- Prepare Potatoes: Wash and cut the Yukon Gold potatoes into evenly sized wedges to promote uniform cooking.
- Toss Potatoes with Seasoning: In a large bowl, combine the potato wedges with olive oil, minced garlic, chopped herbs, salt, and black pepper. Toss everything well to coat the potatoes evenly with the flavorful mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on a baking sheet to allow even roasting and browning.
- Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the potatoes, ensuring that each wedge gets some cheesy goodness.
- Bake: Place the baking sheet in the preheated oven and bake for 40 to 45 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
- Serve: Remove the potatoes from the oven and let them cool slightly before serving to enjoy the melty, flavorful baked feta potatoes perfectly.
Notes
- You can customize the herbs according to your preference or what you have on hand.
- For an extra crispy finish, broil the potatoes for the last 2-3 minutes, watching carefully to avoid burning.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- This dish pairs well with grilled meats or a fresh green salad to complete the meal.
