The Potato Story You Didn’t Know You Needed
I’m not saying Honey Feta Potatoes changed my life, but—okay, maybe a little. The first time I made these, my folks made that eye-squinty face you get when you’re this close to accusing someone of pulling your leg. Sweet with salty? Honey with cheese and crispy spuds? Honestly, the only thing missing was an episode of Bake Off in the background. And the best part is, whenever I bring a dish of these to game night, they’re gone faster than you can say “pass the napkins, mate.” (Well, unless someone leaves the honey bottle open and you get a little sticky situation on your hands—learned that one the hard way!)
Why You’ll Love This (Or: How I Accidentally Turned My Family Into Potato Thieves)
I make this when I want to look fancy without actually working that hard. My family goes crazy for this because that warm, golden potato thing + pop of creamy feta + honey drizzle magic? It feels like you made four side dishes at once. And sometimes (okay, a lot), if I’m feeling lazy, I don’t even peel the spuds. This recipe forgives you. Also, for the record, if you ever thought potatoes couldn’t be exciting, you’ve clearly never seen my uncle fight my cousin over the last scoop of these. (I mean, they’re just potatoes… or are they?)
What You’ll Need (Substitutes & Secrets!)
- 1 kg (about 2 lbs) small potatoes, scrubbed (I usually use baby Yukon Golds, but red potatoes or even fingerlings work. If all you’ve got is a sad, starchy Russet, that works, too.)
- 3 tbsp olive oil (my grandmother insists it’s got to be the good stuff, but honestly any oil will do in a pinch)
- Salt & pepper to taste (sometimes I throw in a pinch of smoked paprika, because I like a bit of drama)
- 100g feta cheese, crumbled (I’ve used goat cheese when feta’s AWOL—go wild)
- 3-4 tbsp honey (use more if you want to live dangerously sweet—local honey always feels a bit special)
- Fresh thyme or oregano, a handful (totally optional but if you’ve got that sad herb bundle in the fridge this is your moment)
- Optional: a squeeze of lemon, or lemon zest, for zing (on second thought—I usually skip this, but it’s there if you’re feeling zesty)
Here’s How You Actually Make ‘Em
- Preheat your oven to 220°C (425°F). If you forget and start at 200, honestly, just tack on another few mins. No biggie.
- Slice the potatoes into even-ish chunks—halves or quarters, doesn’t really matter, just so they cook together. I never get them perfect; sometimes it’s the stubborn lumpy ones that crisp the best.
- Toss the potatoes onto a big baking tray. Splash the olive oil over, sprinkle with salt, pepper, (smoked paprika if you feel fancy). Get in there and toss them with your hands. Don’t worry if your tray looks a bit crowded—it all works out in the end.
- Roast on the middle shelf for 30-35 minutes, or until golden-brown and all roasty around the edges. (This is when I wander off and forget they’re in the oven. Timer: absolutely recommended, trust me.)
- Once the potatoes are looking satisfyingly crispy, crumble feta over, then drizzle the honey right over everything. (I sneak a taste here; the cheese sometimes lands in big chunks, and that is definitely not a problem for me.)
- Scatter the fresh herbs, if using, and—if you’re feeling bold—a squeeze of lemon. Toss gently, and that’s it. Try to resist eating one straight off the pan, but who am I to judge?
Notes From My Kitchen (A.K.A. ‘It’s Not Always Pretty But It’s Delicious’)
- Don’t fuss if the potatoes look very oily at first—most of it seems to magically disappear once they’re roasted. I don’t know where it goes. Probably the potatoes just needed it.
- The combo of feta and honey is forgiving. If you dump too much honey on, it’s a bit sticky but people still eat it.
- Actually, I find it works better if you wait a minute before adding the honey, so it doesn’t just sizzle away to nothing on the pan.
Potato Experiments (Some Worked, Some… Not So Much)
- I once swapped the honey for maple syrup when I ran out; not bad but a bit too sweet for my taste buds.
- Tried blue cheese instead of feta—yeah, no, save that for another night. Trust me.
- Chopped walnuts, sprinkled at the end, give a nice crunch if you’re feeling posh.
Equipment (And What You Can Get Away With)
You need a good sturdy baking tray. But if you only have one of those wobbly old cake tins like I do, just line it with foil and go for it. Oh—if you don’t have a proper oven, I’ve done a half-batch in my old toaster oven. Worked fine. Just, smaller batches, obviously.
Keeping ‘Em Fresh (Not That That Happens Often)
So, technically you can store leftovers in an airtight container in the fridge for 2 days… but honestly, in my house it never lasts more than a day!
How I Serve Honey Feta Potatoes (Family Hot Takes!)
I like these alongside roast chicken, or just dumped into a bowl with a fried egg on top for breakfast. Sometimes on Sundays, we eat them standing in the kitchen while arguing about what to put on Netflix. One time, my neighbor popped over right as they came out—she said they’re great cold, too, which is… well, not my thing, but I respect the hustle.
Mistakes I’ve Made (So You Don’t Have To)
- I once tried rushing the roasting. Ended up with soggy potato sadness. Don’t do it. Golden-brown takes as long as it takes, and that’s that.
- Chucking the feta on too early just sort of melts it into oblivion—it’s prettier to add it at the end, trust me.
- I’ve burnt the honey step by forgetting to turn off the oven first—now I know: honey goes on after.
Potato FAQ: “Wait, How Do I…?”
- Can I use sweet potatoes? Sure, but they’re a bit mushier. Honestly, regular potatoes do the crisp thing better.
- Is this okay for vegetarians? Yep! (I mean, unless you’re dealing with super-strict feta purists)
- Can I make this ahead? You can, but it’s definitely tastier right out of the oven. I think this tastes better the next day if you zap it for a minute to get the feta bubbly again.
- My honey’s runny, is that a problem? Not at all! The drippier the better, really.
- How do I stop potatoes sticking? Little more oil, or some parchment, if you’re feeling fancy.
Oh—quick story. Last time I made these, my dog Charlie managed to eat three potatoes straight off the cooling rack (don’t worry, he’s fine), which is apparently how you know they’re a hit with everyone in the house.
Ingredients
- 2 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3 ounces feta cheese, crumbled
- 2 tablespoons honey
- 2 tablespoons fresh parsley, chopped
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, and dried oregano until well coated.
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3Spread the potatoes in a single layer on the prepared baking sheet. Roast for 30-35 minutes, turning halfway through, until golden and crispy.
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4Transfer the roasted potatoes to a serving dish. Sprinkle evenly with crumbled feta cheese.
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5Drizzle the potatoes with honey and garnish with chopped fresh parsley. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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