If you want a cozy, healthy dish that tastes restaurant-level but takes very little effort, Healthy Baked Feta Potatoes are perfect. Roasted baby potatoes become golden and tender, cherry tomatoes burst into a sweet sauce, and baked feta turns creamy and tangy—coating everything like a quick “no-cook” sauce made in the oven.
This recipe works as a light main, a meal-prep bowl base, or a flavorful side dish for chicken, fish, or eggs.
Ingredients (Serves 3–4)
- 700 g (about 1.5 lb) baby potatoes, halved or quartered
- 200 g (about 7 oz) block feta cheese
- 1.5 cups cherry tomatoes, halved (or whole if small)
- 3 tbsp olive oil, plus a little extra for the feta
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp dried oregano (or Italian herbs)
- ½ tsp black pepper
- Salt, to taste (go light—feta is salty)
- Optional garnish: fresh basil or parsley, chili flakes, lemon zest
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 200°C (400°F).
Wash the potatoes and cut them into halves or quarters so they roast evenly.
Step 2: Season the vegetables
In a large baking dish, add:
- potatoes
- cherry tomatoes
- olive oil
- garlic
- oregano
- black pepper
- a small pinch of salt
Toss well so everything is coated.
Step 3: Add the feta
Place the block of feta in the center of the dish.
Drizzle a little olive oil over the feta (this helps it bake creamy and golden).
Step 4: Bake
Bake for 35–45 minutes, until:
- potatoes are fork-tender and lightly golden
- tomatoes are soft and bursting
- feta is warm and slightly browned on top
(If your potatoes are larger, you may need closer to 45 minutes.)
Step 5: Mix into a creamy sauce
Remove from the oven. Use a spoon to break the feta and stir it into the tomatoes and potatoes.
The feta + tomato juices + olive oil will turn into a creamy, tangy coating.
Step 6: Finish and serve
Taste and adjust:
- add pepper, chili flakes, or lemon zest for brightness
- sprinkle fresh basil or parsley
Serve warm as-is, or with a protein.
Serving Ideas (Optional)
- Add chickpeas for a vegetarian protein boost.
- Serve with grilled chicken, salmon, or eggs.
- Turn it into a bowl: add greens, cucumber, and a squeeze of lemon.
Storage
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the oven or a skillet to bring back some crispness.