Feta Roasted New Potatoes for a simple side dish for any meal. Roasted baby red potatoes coated with tangy feta cheese and fresh thyme.
Kid-friendly mashed potatoes used to be my go-to side when making pork chops or grilled chicken breast; but since finding out that Isabella has an intolerance to white potatoes, James and I have started getting creative now that it’s just the two of us eating. Obviously, one of the easiest ways to spruce up potatoes is by adding cheese. I love new potatoes- so for recipes like this where the potato is the star, I typically use baby reds because I don’t mind eating the skin. James eats the skin of regular russets, but I just can’t do it.
This is a simple recipe, but the feta and fresh thyme really elevate it to the next level. The feta is tangy and salty, but gets slightly creamy when mixed with the warm roasted potatoes. You want the potatoes to be fork tender and get that nice crisp on the outside. Watch me make this recipe below:
- 2lbs baby red potatoes, quartered
- ¼ cup olive oil
- 3 sprigs thyme, leaves picked and chopped
- Kosher salt and freshly ground pepper
- ½ cup crumbled feta
- Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
- Toss the quartered potatoes on a baking sheet and coat generously with olive oil, salt, and pepper.
- Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 18-22 minutes.
- Transfer to a large bowl and toss with the feta and thyme to coat thoroughly. Serve immediately.