These 3-Ingredient Roast Potatoes Were the Happiest Mistake of My Week

Much like Samwise Gamgee, potatoes are my love language. I’ll take them boiled, mashed, roasted, in a soup, on their own, for breakfast, lunch, or dinner. And as such, I’m always looking for new ways to dress up my beloved spuds.

A few weeks ago, I saw this video from Delish for crispy potatoes roasted atop a layer of Parmesan and knew I had to try it ASAP. But because I’ve also been obsessed with all-things-feta lately (and that’s what I had in my fridge), I figured I’d give my potatoes a feta cheese spin. My hope was that the feta would stick to the potatoes in a roasty, toasty layer, like the Parmesan in the Delish video, and then I could serve them as an easy party appetizer with a dipping sauce. 

Alas, it was not meant to be. Instead, I was rewarded with something arguably better.

The Best Mistake of My Week

Although the feta didn’t perfectly adhere to the potatoes the way I was hoping, roasting the feta crumbles under the potatoes meant they were pressed against the hot pan, where they caramelized and lost some of their moisture. The result was feta with a more concentrated flavor and chewier, heartier texture. 

Tossed all together after cooking, these feta-roasted potatoes became the ultimate side dish, which I served with roast chicken for dinner. I didn’t even care that my original plan went awry! This is definitely the easiest and most satisfying roast potato upgrade I’ve had in a long time. 

The Best Potatoes to Buy

Pick up the smallest potatoes you can find, often called “baby potatoes” or “mini potatoes.” The ones I found were about the size of large olives. Potatoes this size will roast more quickly, which saves you time on dinner prep and ensures that the potatoes and feta are done at the same time.

If you can only find larger potatoes, go for red potatoes or Yukon gold and just cut them into smaller chunks.

My Favorite Pan for Small-Batch Roasting

I have several of these Nordic Ware quarter-sheet pans and often use them for roasting various meal components in the oven at the same time but which finish cooking at different rates. (I also use them when assembling 1000-piece puzzles, but that’s a story for another time.)

For this recipe, one of these quarter sheet pans was just the right size for 6 ounces of feta and one pound of halved baby potatoes. So adorable! So efficient!

If you don’t have a quarter sheet pan, use a jelly roll pan or an oven-safe skillet. An 8×8 or 9×13 metal baking pan would also probably work just fine.

How To Make Feta-Roasted Potatoes

You’ll need:

• 1 pound of the smallest potatoes you can find
• 6 ounces feta
• 1/2 teaspoon za’atar seasoning (skip if you don’t have it or use another seasoning of your choice! It’s a nice flavor addition, but not an absolute must.)
• 1/2 teaspoon salt
• Extra-virgin olive oil

Preheat your oven to 425F.

Slice all the potatoes in half right down the middle and transfer to a bowl. Use your hands to toss with the za’atar, salt, and olive oil. Make sure each potato feels slick with oil and a bit gritty with seasonings; add more if needed.

Rub a quarter sheet pan, jelly roll pan, or oven-safe skillet with a little olive oil. Crumble the feta and scatter it in an even layer over the bottom of the pan. Arrange the potatoes, cut side down, on top of the feta.

Transfer to the oven and roast for 25-30 minutes, until the potatoes start to look slightly wrinkled on top and are easily pierced with a fork. Immediately use a spatula to scrape up the feta and potatoes and transfer to a serving bowl. Serve hot or warm.

Do More With Your Potatoes!

These potatoes are fantastic just as they are and will serve 4-6 people as a side dish. But that’s not all they can do! Here are a few ideas I’m eager to try:

• Toss with arugula while still warm until the arugula is slightly wilted.
• Roast with a few chicken thighs or chicken tenders (which cook faster than large chicken breasts) laid over top of the potatoes for a one dish meal
• Crack a few eggs over top in the last 5 minutes of cooking and serve for breakfast or brunch.
• Serve with some harissa- and lemon-spiked Greek yogurt on the side as a dipping sauce