Ingredients
- Baby potatoes, 1.5 lbs
- Feta cheese, 8 oz block
- Olive oil, 3 tablespoons
- Dried oregano, 1 teaspoon
- Garlic, 2 cloves, minced
- Lemon, 1, juiced
- Cherry tomatoes, 1 pint, halved
- Fresh parsley, 1/4 cup, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and halve the baby potatoes (or quarter if large).
- Step 2: In a large bowl, toss the potatoes with olive oil, minced garlic, and oregano. Season with salt and pepper to taste.
- Step 3: Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until potatoes are tender and slightly golden.
- Step 4: Crumble or place the feta block in the center of the baking sheet with the potatoes around it. Add the halved cherry tomatoes around the feta.
- Step 5: Bake for another 10-15 minutes, or until the feta is softened and slightly melted and the tomatoes are blistered.
- Step 6: Remove from oven and drizzle with lemon juice. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) or in an air fryer until warmed through, to help the potatoes crisp up again.
- Serve these potatoes as a delicious side dish or enjoy them as a light vegetarian meal with a simple green salad.
- For extra flavor, marinate the potatoes with the olive oil, garlic, and oregano for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American