Mediterranean Caramelized Baby Red Potatoes With Maple Feta & Crunchy Pecans
This dish is the perfect mix of sweet, salty, and crunchy. The baby red potatoes roast until they’re golden and tender, and the maple syrup gives them a light caramelized coating. The warm potatoes pair beautifully with the cool, creamy feta and the toasted pecans add the crunch that brings everything together. It works as a side dish for chicken, fish, or holiday dinners, but it’s tasty enough to enjoy on its own. The ingredients are simple, and the entire recipe comes together without much effort.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 3–4
Ingredients
For the Potatoes
Baby red potatoes: 1 lb (450 g), halved
Olive oil: 2 tbsp
Salt & black pepper: To taste
Maple syrup: 2 tbsp
For the Topping
Crumbled feta cheese: ½ cup
Pecans: ¼ cup, toasted and chopped
Fresh thyme or parsley: For garnish
Instructions
Preheat your oven to 425°F (220°C).
Rinse and halve the baby red potatoes. Pat dry for better browning.
In a bowl, mix the potatoes with olive oil, salt, and black pepper.
Spread them on a baking sheet in a single layer.
Roast for 20 minutes, then remove from the oven.
Drizzle the potatoes with maple syrup and toss gently.
Return to the oven for another 8–10 minutes until caramelized and golden.
Toast the pecans in a dry pan for 2–3 minutes until fragrant, then chop roughly.
Transfer the roasted potatoes to a serving dish.
Sprinkle with crumbled feta, toasted pecans, and fresh thyme or parsley. Serve warm.
Tips
Dry the potatoes well so they roast instead of steaming.
Keep the potatoes cut the same size for even cooking.
Use real maple syrup for the best flavor.
Don’t add the syrup too early or it may burn.
If you prefer them crispier, roast a little longer before adding syrup.
Toasting the pecans makes a big difference in flavor.
If the sheet pan looks crowded, use two trays for better browning.
Add the feta right before serving so it stays cool and creamy.
A light drizzle of olive oil at the end boosts flavor.
If the potatoes look too dry, add a small splash of maple or olive oil.
Variations
Swap pecans for walnuts or almonds.
Add a squeeze of lemon over the finished dish for brightness.
Mix in roasted garlic for deeper flavor.
Use sweet potatoes instead of red potatoes.
Add chili flakes for a sweet-spicy kick.
Replace feta with goat cheese for a tangier taste.
Add caramelized onions for extra sweetness.
Sprinkle za’atar for a Mediterranean twist.
Add fresh rosemary instead of thyme.
Mix in dried cranberries for a holiday version.
Q&A
Can I use regular potatoes?
Yes, just cut them into small chunks so they cook evenly.
Will honey work instead of maple syrup?
Yes, but it caramelizes faster, so keep an eye on it.
Can I make this without nuts?
Absolutely. The dish will still taste great.
Do I need to boil the potatoes first?
No, roasting from raw gives the best texture.
Can I add vegetables?
Carrots or Brussels sprouts roast well with the potatoes.
Can I prepare it ahead?
Roast the potatoes and add toppings right before serving.
Can I make this vegan?
Yes. Use a vegan feta or skip the cheese.
Why didn’t my potatoes brown?
They may have had too much moisture or were too close together on the pan.
Can I air fry this?
Yes, cook at 400°F (200°C) for about 15–18 minutes.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Nutrition
(per serving, approx.)
Calories: 230–280
Carbs: 28–32 g
Protein: 4–6 g
Fat: 10–12 g
Fiber: 2–3 g
Sodium: Depends on feta and added salt
Conclusion
This Mediterranean-inspired potato dish is simple but full of flavor. The mix of caramelized maple-coated potatoes, salty feta, and crunchy pecans creates a nice balance that works for everyday meals and special occasions. It’s easy to adjust with herbs, nuts, or spices, and it pairs well with almost any main course. Serve it warm, and enjoy the mix of sweet, savory, and crunchy in every bite.