Roasted Baby Potatoes with Cherry Tomatoes and Herbed Feta Cheese

This simple yet flavorful side dish features tender roasted baby potatoes tossed with juicy cherry tomatoes and crumbled herbed feta cheese. It’s a vibrant, Mediterranean-inspired combination that pairs beautifully with grilled meats, seafood, or can even stand alone as a light vegetarian meal.

Why You’ll Love This Recipe

• Bursting with fresh and savory flavors
• Easy to prepare with minimal ingredients
• Perfect side dish for any main course
• Can be served warm or at room temperature
• Naturally gluten-free and vegetarian-friendly

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes (red or yellow)
• Cherry tomatoes
• Olive oil
• Garlic cloves, minced
• Salt and freshly ground black pepper
• Dried oregano or Italian herbs
• Crumbled feta cheese (preferably herbed)
• Fresh parsley or basil for garnish (optional)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Halve the baby potatoes and place them in a large bowl. Toss with olive oil, minced garlic, salt, pepper, and dried herbs.
3. Spread the potatoes evenly on the baking sheet. Roast for 25–30 minutes, stirring once halfway through.
4. Add the cherry tomatoes to the baking sheet and continue roasting for another 10–15 minutes, until the potatoes are golden and tender, and the tomatoes begin to blister.
5. Remove from the oven and transfer to a serving dish.
6. Sprinkle generously with crumbled herbed feta and garnish with fresh parsley or basil if desired.
7. Serve warm or at room temperature.

Servings and timing

Serves: 4–6
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

• Use sweet potatoes or fingerling potatoes instead of baby potatoes
• Add red onion slices or bell peppers for more vegetables
• Swap feta for goat cheese or parmesan
• Include Kalamata olives or capers for extra Mediterranean flavor
• Toss with a splash of balsamic glaze before serving for added richness

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or microwave until warmed through. The dish can also be enjoyed cold or at room temperature.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, simply cut them into 1-inch cubes for even roasting.

Can I prepare this dish ahead of time?

Yes, roast the vegetables and refrigerate. Reheat just before serving or serve at room temperature.

What kind of feta should I use?

Herbed or marinated feta works best, but plain feta also pairs well with the dish.

Can I use grape tomatoes instead of cherry tomatoes?

Yes, both are suitable and will roast similarly.

Is this dish vegan?

It is vegetarian, but to make it vegan, omit the feta or use a plant-based feta alternative.

Can I add protein to make it a main dish?

Yes, grilled chicken, chickpeas, or baked tofu would make it a more complete meal.

Why are my potatoes not crispy?

Ensure they’re not crowded on the baking sheet, and roast at high heat for best results.

What herbs work well in this recipe?

Oregano, thyme, rosemary, or Italian seasoning all complement the vegetables.

Can I use an air fryer instead of an oven?

Yes, roast the potatoes and tomatoes in an air fryer at 375°F (190°C) for 15–20 minutes, shaking occasionally.

Can this be served cold?

Absolutely. It also works well as a cold or room temperature side dish for picnics or lunchboxes.

Conclusion

Roasted baby potatoes with cherry tomatoes and herbed feta cheese is a flavorful and colorful side that’s easy to prepare yet elegant enough for entertaining. With its Mediterranean-inspired ingredients and comforting texture, this dish brings freshness and warmth to any meal.

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