Crispy Baked Halloumi Potato Squares

A cozy and easy recipe for crispy baked halloumi potato squares that are perfect for snacking or side dishes, featuring golden halloumi and starchy potatoes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium Yukon Gold potatoes, cut into small squares Russet potatoes can also be used for extra crisp.
1 block Halloumi, sliced into small cubes or matchsticks Pat dry if very wet.
3 tablespoons Olive oil Enough to coat the potatoes.
1 teaspoon Cornstarch (optional) A dusting makes for a crispier shell.
to taste Salt and black pepper Halloumi is salty, so adjust accordingly.
1 teaspoon Garlic powder For seasoning.
1 teaspoon Smoked paprika Enhances flavor.
1 Lemon, for squeezing at the end
to taste Fresh herbs (optional), such as parsley, dill, or chives For garnish.

Method

Preparation

Preheat your oven to 425°F (220°C).
Cut the potatoes into small, even squares (about 1 inch). Rinse in cold water and dry thoroughly.
Toss the potatoes with olive oil, salt, pepper, paprika, garlic powder, and cornstarch if using.
Spread the potatoes in a single layer on a large sheet pan.

Baking

Bake the potatoes for 20 minutes, then flip or stir them before baking for an additional 10 to 15 minutes until golden.
While baking, cube the halloumi and pat it dry with paper towels.
Once the potatoes are golden, add the halloumi to the pan and toss gently. Bake for another 10 to 12 minutes until the cheese is browned.

Finishing Touch

Finish with a squeeze of lemon and sprinkle with fresh herbs if desired.

Notes

Serve with a lemony yogurt dip, ketchup, or a simple cucumber salad. Leftovers can be reheated in the oven or air fryer to maintain crispness.