Few recipes manage to balance comfort food satisfaction, Mediterranean-inspired flavor, and weeknight simplicity quite like Baked Feta Potatoes. This one-pan recipe delivers golden, crispy potatoes roasted to perfection alongside a block of salty feta cheese that melts into a creamy, irresistible sauce right on the pan. No boiling. No extra dishes. No complicated techniques.

This dish was inspired by the viral baked feta trend, but instead of pasta or tomatoes, we’re letting humble potatoes take center stage. Potatoes are the perfect canvas: crisp on the outside, fluffy on the inside, and ideal for soaking up the tangy richness of baked feta and olive oil. Whether you serve this as a side dish, a vegetarian main, or part of a larger spread, it’s guaranteed to disappear fast.

Even better, everything happens in one pan, making cleanup a breeze. It’s the kind of recipe you’ll find yourself coming back to again and again—especially on busy evenings when you want big flavor without extra effort.

Why You’ll Love This One Pan Baked Feta Potatoes Recipe

Minimal prep, maximum flavor
Only one pan required
Naturally vegetarian
Crispy potatoes + creamy feta = perfection
Customizable with endless variations

This recipe works beautifully as a cozy dinner side, a brunch addition, or even a light lunch paired with a fresh salad. The flavors are bold yet familiar, making it a crowd-pleaser for kids and adults alike.

Ingredients for Baked Feta Potatoes

2 pounds baby potatoes (Yukon gold or red potatoes work best)
1 block (7–8 oz) feta cheese
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Zest of 1 lemon (optional but recommended)
Fresh parsley, finely chopped (for garnish)
Lemon wedges, for serving

Instructions: How to Make Baked Feta Potatoes

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the potatoes. Wash and dry the baby potatoes. Slice them in half lengthwise. If your potatoes are larger, quarter them so they cook evenly.
Season the potatoes. Place the potatoes directly on the baking sheet. Drizzle with olive oil, then add minced garlic, oregano, paprika, salt, and black pepper. Toss everything together until the potatoes are evenly coated.
Create space for the feta. Push the potatoes toward the edges of the pan, leaving space in the center.
Add the feta. Place the block of feta cheese in the center of the pan. Drizzle it lightly with olive oil and sprinkle with a pinch of black pepper and lemon zest.
Bake uncovered for 40–45 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the edges.
Mash and mix. Remove the pan from the oven. Use a fork to gently mash the feta, then toss it with the hot potatoes so everything becomes creamy and coated.
Finish and serve. Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.

Pro Tips for Perfect Baked Feta Potatoes

Don’t overcrowd the pan. Space helps the potatoes roast instead of steam.
Use full-fat feta. It melts better and delivers the best flavor.
Flip halfway through baking for evenly crisp potatoes.
Serve immediately while the feta is warm and creamy.

Delicious Variations to Try

Greek-Style:
Add sliced red onion and cherry tomatoes to the pan for the last 15 minutes of baking. Finish with kalamata olives.

Spicy Version:
Sprinkle red pepper flakes or drizzle chili oil over the feta before baking.

Herb-Forward:
Swap oregano for fresh rosemary or thyme.

Protein Boost:
Add cooked chickpeas or roasted chicken pieces for a complete one-pan meal.

Serving Suggestions

Baked feta potatoes pair beautifully with:

Grilled chicken or lamb
A crisp cucumber tomato salad
Fried or poached eggs for brunch
Warm pita or crusty bread to scoop up the feta

This dish also works well as part of a mezze-style spread with hummus, tzatziki, and roasted vegetables.

Cultural Inspiration & Fun Facts

Feta cheese has been a staple of Greek cuisine for centuries, traditionally made from sheep’s milk or a blend of sheep and goat’s milk. Baking feta transforms its texture, softening it into a spreadable, creamy delight while intensifying its salty, tangy flavor.

Pairing feta with potatoes is a modern twist that blends Mediterranean tradition with comfort food familiarity—a perfect example of how classic ingredients evolve into new favorites.

Make-Ahead & Storage Tips

Make ahead: Roast the potatoes in advance and reheat with fresh feta.
Storage: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat in the oven or air fryer for best texture.

Final Thoughts

If you’re looking for a recipe that’s easy, comforting, and undeniably delicious, Baked Feta Potatoes (One Pan Recipe) deserves a permanent spot in your rotation. Crispy potatoes, creamy feta, bold seasoning, and minimal cleanup—this dish truly has it all.