Description
Crispy Herb-Roasted Baby Potatoes with Feta is a rustic and savory side dish made with golden-roasted baby potatoes, seasoned herbs, and tangy crumbled feta. It’s easy to prepare and delivers bold flavor and irresistible texture.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes, halved if large
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or dill, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the baby potatoes. Cut larger ones in half.
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 35–40 minutes, stirring halfway through, until crispy and golden.
- Transfer hot potatoes to a serving dish. Sprinkle with crumbled feta and garnish with parsley or dill.
- Serve warm.
Notes
- Add red pepper flakes for heat.
- Swap feta with goat cheese or blue cheese.
- Add lemon zest or juice for brightness.
- Use fingerling or Yukon Gold potatoes if desired.
- Make extra crispy by drying potatoes well and not overcrowding the baking sheet.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg