Baked Feta Potatoes Lemon

The first time I made this dish was during a heatwave when turning on the stove felt like a personal crime against my already sweaty apartment. My friend Sarah had dropped by with a block of feta and some baby potatoes from the farmers market, insisting this combination would change my life. The way the salty cheese melted into those crispy edges while everything bubbled away in the oven made my entire kitchen smell like a Greek island taverna at sunset.

Last summer I served this alongside grilled salmon at my sisters birthday dinner, and honestly, the potatoes almost stole the show. My brother-in-law, whos usually a meat-and-potatoes purist, kept asking what Id done to make them taste so bright and alive. There is something deeply satisfying about watching people discover how good simple ingredients can be when they are treated right.

Ingredients

• Baby potatoes: These little guys hold their shape better than larger varieties and get perfectly creamy inside while developing a golden crust
• Red onion: The sweetness balances the tangy feta, and wedges caramelize beautifully in the oven
• Feta cheese: Go for a block instead of crumbles since cubes will melt in creamy pockets rather than disappearing into the dish
• Lemon: Both zest and juice are essential here, that bright acid cuts through the richness and makes everything sing
• Dried oregano: Use Greek oregano if you can find it, it has an intensity that regular oregano just cannot match
• Fresh parsley: Adds a pop of color and fresh herbal finish right at the end to wake everything up

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and give a large baking dish a quick coat of oil so nothing sticks later.

Coat everything well:

Toss those halved potatoes and onion wedges with olive oil, lemon zest and juice, garlic, oregano, pepper, chili flakes if you like heat, and salt until every piece is glistening.

Arrange the base:

Spread the potato mixture in your prepared dish, making sure everything lies in an even layer so the pieces cook at the same rate.

Add the feta:

Scatter the feta cubes across the top, letting some pieces tuck into the potatoes while others stay exposed to get golden and crispy.

Bake until golden:

Slide into the oven for 35-40 minutes, giving the pan a gentle stir halfway through, until the potatoes are tender and the feta has developed browned spots.

Finish with freshness:

Sprinkle with fresh parsley and serve while still warm so that cheese stays wonderfully gooey.

Save

This recipe has become my go-to for potlucks because it travels well and actually tastes better at room temperature. Something magical happens when the potatoes have time to soak up all those lemony, salty juices. Last month I brought it to a neighbors porch dinner, and the dish came back scraped completely clean.

Making It Your Own

Cherry tomatoes or Kalamata olives can be tossed in before baking for extra Mediterranean vibes. Sometimes I add thin slices of bell pepper if I want more color and sweetness. Sweet potatoes work surprisingly well too, just cut them slightly smaller since they take longer to cook.

Serving Ideas

This shines alongside simply grilled fish or roasted chicken. I have also made a meal of it by serving with a crisp green salad and some warm crusty bread. The leftovers are fantastic the next morning, topped with a fried egg for breakfast.

Prep Ahead Strategy

You can cut the potatoes and onions a day in advance and keep them in water to prevent browning. The lemon juice, garlic, and spices can be mixed together in a small jar and stored in the fridge. When you are ready to cook, just drain the vegetables, toss with the mixture, and bake.

• Cut feta into larger cubes than you think necessary since it shrinks as it bakes
• Let the dish rest for 5 minutes after baking so the flavors settle
• Extra fresh herbs like dill or mint can be added with the parsley for more complexity

Save

There is nothing quite like pulling this dish out of the oven, bubbling and golden, and watching people lean in a little closer. It is simple food that feels like a celebration.

Recipe Questions & Answers

→ Can I substitute the baby potatoes with another type?

Yes, sweet potatoes or fingerling potatoes can be used for a different texture and flavor, though cooking times may vary slightly.

→ How do I prevent the feta from drying out during baking?

Using thicker feta cubes helps retain moisture. Additionally, baking together with the potatoes ensures it softens without becoming dry.

→ What herbs best complement the lemon and feta flavors?

Oregano and parsley bring a fresh, earthy balance that highlights the citrus and creamy notes of the dish.

→ Can I prepare the dish ahead of time?

Yes, you can toss the potatoes with seasonings in advance and add the feta just before baking to maintain freshness.

→ What dishes pair well with this side?

This potato dish pairs beautifully with grilled fish, roasted chicken, or as part of a vegetarian spread alongside fresh salads.