Description
Experience the perfect combination of crispy, golden roasted Yukon Gold potatoes topped with a creamy, tangy baked feta cheese mixture infused with garlic, lemon, and fresh herbs. This easy, flavorful dish is an ideal side or light meal that delivers cheesy, crispy perfection in every bite.
Ingredients
Scale
Potatoes
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 2 tablespoons olive oil (for tossing potatoes)
- Salt, to taste
- Freshly ground black pepper, to taste
Feta Mixture
- 4 oz block of feta cheese
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for feta mixture)
Optional Garnishes
- Kalamata olives
- Sun-dried tomatoes
- Extra crumbled feta
- Fresh oregano
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the potatoes evenly and achieving a crispy texture.
- Prepare Potatoes: Thoroughly wash the Yukon Gold potatoes, then halve or quarter them depending on size. Toss the potatoes in a bowl with 2 tablespoons of olive oil, salt, and freshly ground black pepper to evenly coat and season them.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes until they become tender on the inside and a slight golden crisp forms on the outside.
- Prepare Feta Mixture: While the potatoes roast, crumble the feta cheese into a medium bowl. Add the minced garlic, lemon zest, lemon juice, chopped fresh dill, chopped parsley, and red pepper flakes if using. Drizzle in the remaining 2 tablespoons of olive oil and mix everything thoroughly to combine flavors.
- Add Feta to Potatoes: Once the potatoes are roasted, remove the baking sheet from the oven. Use a spoon to create small wells or gaps between the potatoes to hold the feta mixture.
- Spoon Feta Mixture: Evenly spoon the prepared feta mixture into the wells between the potatoes, distributing it thoroughly across the baking sheet.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the feta mixture melts and turns slightly golden brown on top, creating a delicious crust.
- Cool Slightly: Remove from the oven and let the dish cool for a few minutes to allow flavors to meld and to avoid burning your mouth.
- Garnish (Optional): For added flavor and presentation, garnish with Kalamata olives, sun-dried tomatoes, extra crumbled feta cheese, and fresh oregano leaves.
- Serve: Serve immediately while warm as a flavorful side dish or light vegetarian main course.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Use parchment paper to prevent sticking and for easy cleanup.
- Yukon Gold potatoes work best for their creamy texture and roasting ability, but you can substitute with baby red potatoes or fingerlings.
- This dish can be made ahead up to Step 6 and baked when ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best texture.
