Oven-Roasted Paprika Potatoes with Feta
A flavorful and rustic side dish with a smoky paprika kick and a touch of creamy feta. Perfect to accompany grilled meats or as a standalone vegetarian delight!
A flavorful and rustic side dish with a smoky paprika kick and a touch of creamy feta. Perfect to accompany grilled meats or as a standalone vegetarian delight!
Info
Prep Time:
15mCook Time:
80mDifficulty Level:
Ingredients
- 1½ kg potatoes, cut into wedges
- ⅓ cup olive oil
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 large tomato, cut into chunks
- 1 onion, thinly sliced
- 1 whole head of garlic, halved
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 cup water
- Salt and pepper, to taste
- 150 g firm feta cheese, broken into chunks
Directions
Prepare the Potatoes
Preheat your oven to 180°C (350°F).
Peel and cut the potatoes into wedges. Place them in a baking dish.
Add olive oil, tomato paste, paprika, tomato chunks, onion slices, salt, and pepper. Mix well to coat evenly.
Place the halved garlic head cut-side up in the dish.
Add the fresh oregano and thyme sprigs. Pour in the water.
Bake the Potatoes
Roast in the preheated oven for 1 hour and 20 minutes, stirring occasionally to ensure even cooking.
If the potatoes seem dry, add a little more warm water during baking.
Once tender, they should be coated in a rich, red oil from the paprika and tomato.
Finish with Feta
Sprinkle the crumbled feta over the hot potatoes.
Return to the oven for a few minutes until the cheese slightly melts and browns.
Serve these oven-roasted paprika potatoes warm as a perfect side dish to grilled meats or as a delicious vegetarian main course.
Recipe Tips
For extra crispy edges, soak the potato wedges in cold water for 20–30 minutes before roasting. This removes excess starch and helps them stay golden and crunchy. Also, make sure not to overcrowd the baking dish—give the potatoes some space so the heat circulates evenly.
