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Few dishes wake up my senses like these baked feta potatoes with lemon. The dish is all about that irresistible mix of creamy, tangy cheese with fluffy, golden potatoes. One whiff from the oven and I know the meal is about to go from good to special. This is my go-to for an elegant side, picnic lunch, or when the crisper drawer is full of spuds.
The first time I made this, my kitchen was sunlit and my mood instantly matched. Now it is a dish I reach for whenever I want a side that is both fuss-free and a little fancy.
Ingredients
- Medium potatoes: Main event for their fluffy texture and hearty bite. Try to pick firm, unblemished potatoes that feel heavy for their size.
- Feta cheese: Salty tang makes the whole dish sing. Try to use true Greek feta if you can find it.
- Olive oil: Brings everything together and encourages browning. Opt for extra-virgin with a fruity aroma if possible.
- Lemon: Both zest and juice cut through the richness. Always go for unwaxed lemons and use a microplane for fine zest.
- Fresh thyme: Adds a woodsy aroma and freshness. Choose sprigs with vibrant green leaves.
- Salt and pepper: Simple but make sure to season generously. Taste your feta first since some varieties are saltier than others.
Instructions
- Prepare the Potatoes:
- Wash and dice your potatoes into small even cubes. The trick here is to keep the pieces uniform in size so they cook through at the same rate, resulting in perfect tender bites with crisp edges.
- Flavor the Potatoes:
- In a large ovenproof dish, toss the diced potatoes with olive oil, a generous helping of lemon zest, a good squeeze of lemon juice, chopped thyme leaves, salt, and freshly ground black pepper. Make sure every potato piece gets coated with the bright, oily mixture. Take your time tossing with your hands for the most even coverage.
- Add the Feta:
- Crumble the feta cheese evenly over the top of the potato mixture, making sure some pieces are nestled in between the potatoes. This helps some cheese melt into the potatoes while other bits stay golden and toasty.
- Bake to Perfection:
- Slide your dish into a 400 degree oven. Roast for about thirty to thirty-five minutes. About halfway through, give everything a gentle stir to encourage even browning. When the potatoes are fork-tender and the top is lightly golden and bubbling, you are ready.
- Serve Warm:
- Let the dish cool for a minute out of the oven. Scoop onto a platter, making sure each serving has plenty of toasty feta and zesty potatoes. Finish with fresh thyme or an extra scrape of lemon zest if you like.
Roasting the potatoes until the edges become almost crispy is what I always look forward to. Most of all, the way the feta turns creamy underneath and toasty on top wins hearts every single time. My sister once called dibs on all the golden feta bits before the rest of us could even sit down.
Storage and Leftover Tips
Keep any extra potatoes covered in an airtight container in the fridge. They are still delicious for up to three days. Reheat in a hot oven or skillet to crisp them up again. Leftover potatoes make an excellent base for a breakfast hash.
Easy Ingredient Swaps
Try sweet potatoes if you like a slightly sweeter contrast. If you do not have fresh thyme, dried can work but use less as it is more potent. For a different flavor, add a scattering of olives or roasted red pepper for a Greek inspired twist.
Perfect Ways to Serve This
These potatoes love being piled next to roasted chicken or grilled fish. I also spoon leftovers over mixed greens with a drizzle of extra lemon juice. They are pretty fantastic with just a simple green salad too.
These potatoes will brighten up any meal and are sure to become a new favorite in your kitchen. Enjoy every bite—creamy, tangy, and perfectly golden!
Recipe Q&A
- → What potatoes work best for baking with feta and lemon?
Medium waxy potatoes hold their shape well and absorb the flavors of olive oil, lemon, and thyme.
- → Can I substitute dried thyme for fresh thyme?
Yes, but use a smaller amount since dried thyme is more concentrated in flavor.
- → How do I get the feta golden and slightly crisp?
Ensure the feta is crumbled over the top before baking and finish under the broiler, if desired.
- → Is this dish best served hot or cold?
It is best enjoyed warm, allowing the feta to remain creamy and the flavors vibrant.
- → What pairs well with baked feta potatoes with lemon?
Serve alongside grilled meats, roasted vegetables, or as part of a Mediterranean spread.