You’ll be reaching for these crispy roasted baby potatoes with feta cheese again and again!
There’s something comforting about potatoes roasted until golden and crisp. Paired with warm, creamy feta that softens into every crispy edge, these baby potatoes become an irresistible side. They’re easy enough for a weeknight meal yet special enough for brunch, Shavuos, or any dairy-friendly gathering.
I grew up loving potatoes in every form—crispy chips, salty fries, and of course roasted potatoes. This version yields beautifully browned potatoes seasoned with savory spices and finished with salty feta and fresh parsley. If you like the feta extra soft, pop the assembled dish back in the oven for a few minutes until it just melts—pure perfection.
Crispy Roasted Baby Potatoes with Warm Feta Cheese
Ingredients
- 2 lbs baby potatoes (approx.), quartered
- 1 Tbsp oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½-¾ cup feta cheese crumbled
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Spread the quartered potatoes on a lined baking sheet. Drizzle with oil, sprinkle the onion powder, garlic powder, dried parsley, smoked paprika, salt, and pepper, then toss to coat evenly.
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Roast for about 40 minutes, turning once if needed, until the potatoes are golden and crispy on the outside and tender inside.
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Transfer the warm potatoes to a serving dish, sprinkle the crumbled feta over the top, and garnish with fresh parsley. For extra-melted feta, return the dish to the oven uncovered for a few minutes until the cheese softens.
Notes
To intensify the presentation and melt the feta further, place the plated potatoes in an oven-proof dish and bake uncovered for a few minutes until the cheese softens and begins to melt into the potatoes.
Recipe by Faigy Murray