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Make Crispy Baked Feta Roast Potatoes with Lemon & Thyme — One-Pan Weeknight Side Pinterest recipe pin

Crispy Baked Feta Roast Potatoes with Lemon and Thyme

Par-cooked potatoes roasted with a block of baked feta, lemon, and thyme for crisp edges and a creamy, tangy coating—an easy one-pan side.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds small to medium Yukon Gold or red potatoes cut into 1-inch pieces
  • 1 teaspoon kosher salt for the par-cook
  • 3 tablespoons extra-virgin olive oil divided
  • 7 –8 ounce block feta cheese
  • 1 tablespoon fresh lemon juice
  • Zest of 1/2 lemon
  • 1 tablespoon fresh thyme leaves divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon flaky sea salt plus extra to taste
  • 2 tablespoons chopped fresh parsley for garnish optional

Equipment

  • 1 Large rimmed sheet pan (13×18-inch) or 9×13-inch baking dish
  • 1 Large pot for par-cooking or microwave-safe bowl
  • 1 Small ovenproof ramekin (6–8 oz) if using crumbled feta

Method
 

Par-cook the potatoes
  1. Place cut potatoes in a large pot, cover with cold water, add 1 teaspoon kosher salt, bring to a simmer, and cook 7–8 minutes until edges are just tender; drain and let steam-dry in the colander for 1–2 minutes.
Toss and arrange
  1. Preheat the oven to 425°F and whisk 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, 1/2 tablespoon thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon flaky sea salt in a large bowl; toss the par-cooked potatoes to coat and spread in a single layer on a rimmed sheet pan.
Bake with the feta
  1. Place the block of feta in the center of the pan (or pressed into a 6–8 oz ramekin if crumbled), drizzle the remaining 1 tablespoon olive oil over the feta, sprinkle 1/2 tablespoon thyme on top, and roast at 425°F for 20–25 minutes, turning potatoes halfway, until potatoes are golden and feta is soft and slightly golden.
Finish
  1. Remove from oven, press the feta gently with a fork to create a saucy center, toss the potatoes with the softened feta until evenly coated, adjust seasoning with extra lemon or salt if needed, and garnish with chopped parsley before serving.

Notes

Par-cook the potatoes for tender interiors and crisp exteriors; keep the feta as a block or in a ramekin to avoid burning; reheat leftovers in a 400°F oven on a sheet pan for best texture. Avoid overcrowding the pan—use two pans if necessary.