Lemon Baked Feta Potatoes
A cozy, effortless dish of roasted baby potatoes with creamy lemon-kissed feta, perfect for weeknights or potlucks.
Ingredients
For the Potatoes
- 2 pounds baby potatoes (small red or Yukon gold work best)
- 2 tablespoons olive oil
- 2 lemons zested and juiced (zest adds brightness, juice adds tang)
- 2 teaspoons dried thyme (or 1 tablespoon fresh chopped)
- to taste Salt and freshly ground black pepper
- 1 block feta cheese (about 7–8 oz / 200–225 g)
- for garnish Fresh thyme sprigs
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Position a rack in the center to roast evenly.
- In a large baking dish, toss the baby potatoes with olive oil, lemon zest, lemon juice, dried thyme, salt, and pepper until well coated.
- Push the potatoes toward the edges and place the block of feta in the center. Drizzle extra olive oil over the feta if desired.
Cooking
- Roast in the preheated oven for 30–35 minutes until the potatoes are tender and golden, and the feta has softened.
- Remove from the oven and let sit for 3–5 minutes before garnishing with fresh thyme sprigs.
- Serve straight from the dish, allowing guests to spread the soft feta onto the potatoes.
Notes
To keep leftovers, cool within two hours and store in an airtight container for up to 3–4 days.