Description
Delicious roasted baby potatoes paired with creamy baked feta and fragrant garlic, infused with fresh thyme and olive oil. This easy-to-make dish is perfect as a comforting side or a flavorful vegetarian entrée.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes, halved
Cheese
- 1 block feta cheese (about 7 oz)
Seasoning & Oil
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and baking the feta.
- Toss Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, fresh thyme, salt, and black pepper. Toss everything thoroughly to ensure the potatoes are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned potatoes evenly on a baking sheet, making sure they are in a single layer for even roasting. Place the whole block of feta cheese in the center of the potatoes on the sheet.
- Roast Potatoes and Feta: Roast the potatoes and feta cheese in the preheated oven for 25 to 30 minutes, or until the potatoes are crispy on the outside and golden brown.
- Crush Feta Over Potatoes: Remove the baking sheet from the oven and crumble the feta cheese over the roasted potatoes to distribute its creamy texture and tangy flavor.
- Brown the Feta: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, allowing the feta to slightly brown and develop a delicious crust.
- Serve Warm: Take the dish out of the oven and serve the roasted potatoes with baked feta warm for the best taste experience.
Notes
- Use baby potatoes for even roasting and a tender texture.
- You can substitute fresh thyme with rosemary or oregano if preferred.
- Make sure to spread potatoes in a single layer to achieve maximum crispiness.
- For a spicier twist, add a pinch of red pepper flakes when tossing the potatoes.
- Leftovers can be refrigerated and reheated, but the feta is best served freshly baked.
