Greek Style Feta Roasted Potatoes With Pomegranate Glaze

Get ready to experience a symphony of flavors with these incredible Greek-Style Feta Roasted Potatoes! This recipe takes humble potatoes to a whole new level, combining the creamy tang of feta cheese with the sweet-tart notes of a pomegranate glaze. Inspired by the viral baked feta pasta trend, we’ve adapted the concept to create a stunning side dish (or even a light main course!) that’s bursting with Mediterranean goodness. These potatoes are crispy on the outside, fluffy on the inside, and utterly addictive. Perfect for a weeknight dinner or a special occasion, they’re guaranteed to impress. Let’s dive into the ingredients you’ll need to create this culinary masterpiece!

Ingredients You’ll Need

• 1 kg (2.2 lb) Baby Potatoes, Halved: We recommend using baby potatoes for their naturally creamy texture and thin skin – no peeling required! Halving them ensures they cook evenly and get beautifully crispy edges. Yukon Gold or red potatoes work wonderfully too.
• 3 Tbsp (45 ml) Extra-Virgin Olive Oil (plus 1 Tbsp for glaze): A good quality extra-virgin olive oil is crucial for both flavor and achieving that perfect golden-brown crisp. We’re using it to coat the potatoes and create the glaze, so choose one you enjoy the taste of.
• 2 Cloves Garlic, Minced: Freshly minced garlic adds a pungent aroma and savory depth to the potatoes. Don’t skimp – garlic is a key flavor component!
• Zest of 1 Lemon (about 1 tsp): Lemon zest brightens the dish with a zesty, citrusy aroma. Be sure to only zest the yellow part of the peel, avoiding the bitter white pith.
• 1 tsp (5g) Smoked Paprika: Smoked paprika lends a subtle smoky flavor that complements the feta and potatoes beautifully. You can use sweet paprika if you prefer a milder flavor, but the smokiness really elevates the dish.
• 200g (7 oz) Feta Cheese, Crumbled (Halal-Certified): The star of the show! Feta provides a salty, tangy counterpoint to the sweetness of the pomegranate glaze. We recommend using a block of feta packed in brine for the best flavor and texture, and ensuring it is halal-certified for wider accessibility.
• 2 Tbsp (30 ml) Pomegranate Molasses: This thick, tangy syrup is made from concentrated pomegranate juice. It adds a unique sweet-tart flavor that’s essential to the glaze.
• 2 Tbsp (30g) Fresh Dill, Chopped: Fresh dill provides a bright, herbaceous finish. Its delicate flavor pairs perfectly with the feta and lemon.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is key! Adjust the salt and pepper to your liking, keeping in mind that feta cheese is already quite salty.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Pomegranate Molasses: If you can’t find pomegranate molasses, you can substitute with a mixture of 1 tbsp balsamic glaze and 1 tbsp honey.
• Smoked Paprika: Sweet paprika can be used as a direct substitute.
• Fresh Dill: Fresh parsley can be used in a pinch, though the flavor will be slightly different.

How to Achieve Perfectly Crispy Greek Feta Potatoes

Now that you’ve got the ingredients and a glimpse of the final result, let’s dive into the detailed steps to create these incredibly flavorful Greek-Style Feta Roasted Potatoes with Pomegranate Glaze. Achieving that perfect crispy exterior while keeping the inside fluffy is key, and we’ll walk through each step to ensure success.

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This high heat is crucial for achieving that desirable crispiness. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Marinate the Potatoes: In a large bowl, combine the halved baby potatoes, 3 tablespoons of extra virgin olive oil, minced garlic, lemon zest, smoked paprika, salt, and freshly ground black pepper. Toss thoroughly to ensure each potato is evenly coated with the flavorful marinade. Don’t be shy with the seasoning – this is where a lot of the flavor comes from!
3. Roast to Golden Perfection: Spread the marinated potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. Roast for 25-30 minutes, flipping them halfway through. Keep a close eye on them during the last 10 minutes to prevent burning. You’re looking for a beautiful golden-brown color and crispy edges.
4. Prepare the Pomegranate Glaze: While the potatoes are roasting, whisk together the pomegranate molasses and 1 tablespoon of olive oil in a small bowl. This glaze adds a delightful sweet and tangy counterpoint to the savory potatoes and salty feta. The olive oil helps to emulsify the glaze, creating a smooth and glossy texture.
5. Combine and Glaze: Once the potatoes are roasted, carefully transfer them to a serving bowl. Gently crumble the feta cheese over the hot potatoes. The heat will slightly soften the feta, creating a creamy texture. Drizzle the pomegranate glaze evenly over the potatoes and feta, stirring gently to coat everything.
6. Broil for Extra Meltiness (Optional): For an extra indulgent experience, place the bowl under the broiler for 2-3 minutes. Watch closely to prevent burning! This step will melt the feta slightly, creating a gooey and irresistible finish.
7. Garnish and Serve: Scatter the chopped fresh dill over the top of the potatoes. The dill adds a vibrant freshness and herbaceous aroma. Serve immediately and enjoy!

Why Baby Potatoes are Best for Roasting

Using baby potatoes is a game-changer for this recipe. Their smaller size means a larger surface area relative to their volume, resulting in maximum crispiness. They also require less peeling (or none at all!), saving you time and effort. The thin skin crisps up beautifully in the oven, adding to the overall texture.

The Magic of Pomegranate Molasses

Pomegranate molasses isn’t just a trendy ingredient; it’s a cornerstone of Middle Eastern and Mediterranean cuisine for a reason. Its complex flavor profile – sweet, tart, and slightly tangy – adds a depth of flavor that elevates these potatoes to another level. It balances the saltiness of the feta and the earthiness of the potatoes perfectly.

Choosing the Right Feta

Not all feta is created equal! For the best flavor and texture, opt for a block of feta packed in brine. This type of feta is typically made from sheep’s milk (or a blend of sheep and goat’s milk) and has a richer, more complex flavor than pre-crumbled feta. Make sure to choose a halal-certified feta if that is a dietary requirement.

Tips for Even Cooking

To ensure all the potatoes cook evenly, make sure they are all roughly the same size when halved. If you have some larger potatoes, you can quarter them instead. Also, avoid overcrowding the baking sheet. If necessary, use two baking sheets to ensure the potatoes have enough space to roast properly.

Frequently Asked Questions

Can I use different potatoes?

While baby potatoes are ideal, you can use Yukon Gold or red potatoes as a substitute. Just be sure to cut them into evenly sized pieces.

Can I make this ahead of time?

The potatoes are best served immediately after roasting. However, you can marinate the potatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. Ensure your feta cheese is made without animal rennet for a fully vegetarian dish.

Save this Recipe for Later!

These Greek-Style Feta Roasted Potatoes with Pomegranate Glaze are a guaranteed crowd-pleaser. Don’t forget to save this recipe to your Pinterest board so you can easily find it when you’re ready to make them! Pin it here!

Print