Healthy Baked Feta Potatoes (Printable Version)
Baked baby potatoes with creamy feta, roasted tomatoes, olive oil, and herbs for a simple, tasty dish.
# Ingredients:
→ Vegetables
01 -
700 grams baby potatoes, halved or quartered
02 -
1.5 cups cherry tomatoes, halved
03 -
2 cloves garlic, minced
→ Dairy
04 -
200 grams block feta cheese
→ Oils and Seasonings
05 -
3 tablespoons olive oil
06 -
1 teaspoon dried oregano
07 -
½ teaspoon black pepper
08 -
Salt, to taste
→ Garnish
09 -
Fresh basil or parsley, optional
# Steps:
01 -
Preheat oven to 200°C. Wash and halve or quarter the baby potatoes according to size.
02 -
In a large baking dish, combine the halved potatoes, cherry tomatoes, minced garlic, olive oil, dried oregano, black pepper, and a pinch of salt. Toss well to evenly coat all ingredients.
03 -
Nestle the block of feta cheese in the center of the baking dish among the seasoned potatoes and tomatoes. Drizzle a small amount of olive oil over the feta.
04 -
Bake for 35 to 40 minutes, stirring the potatoes halfway through to ensure even roasting. The dish is done when potatoes are tender and golden, tomatoes have burst, and feta is softened and lightly browned.
05 -
Remove from oven and stir the feta into the vegetables until creamy and well combined. Garnish with fresh basil or parsley if desired. Serve warm or cool for meal prep.
# Notes:
01 -
Allow feta to reach room temperature before baking for optimal softness and creaminess.