Roasted Potatoes with Baked Feta and Garlic
A rustic, herb-infused dish that combines crispy roasted potatoes, creamy baked feta, and the sweet, mellow depth of roasted garlic. Finished with lemon, honey, and basil, this recipe is perfect as a side or a satisfying vegetarian main course.
Ingredients:
1–2 large baking potatoes, thoroughly washed and cubed
7 oz (200 g) block of feta cheese
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 whole head of garlic, top trimmed to expose the cloves
1 lemon, cut into quarters
1 tablespoon honey
¼ cup (20 g) fresh basil leaves, finely chopped
Instructions:
- Preheat the Oven:
Set your oven to 390°F (200°C) and allow it to fully preheat. While the oven heats, prepare the vegetables. - Prepare the Potatoes:
Wash the potatoes thoroughly to remove any dirt. You can leave the skins on for added texture and nutrients. Cut them into small, even cubes, about 1-inch in size, to ensure uniform roasting. Place the cubed potatoes into a large baking dish or roasting pan. - Season and Toss:
Drizzle one tablespoon of the olive oil over the potatoes. Sprinkle the dried thyme, oregano, salt, and black pepper evenly across the surface. Use your hands or a spatula to toss everything together, making sure the potatoes are well coated with oil and seasonings. - Add the Feta and Aromatics:
Place the block of feta cheese in the center of the dish, nestling it slightly into the potatoes. For extra flavor, press one side of the feta into the seasoned potatoes and flip it over so it picks up the herbs and oil.
Nestle the garlic head (cut side up) and two lemon wedges into the baking dish among the potatoes. Drizzle the remaining tablespoon of olive oil over the feta, garlic, and lemon to keep them moist and enhance roasting. - Roast Everything Together:
Place the dish in the oven and roast for 45 to 55 minutes. Halfway through roasting, give the potatoes a gentle stir to encourage even browning. Watch the garlic—if it looks like it’s starting to brown too much or burn, remove it after about 35 minutes and set it aside to cool.
The potatoes should emerge golden and crisp on the edges, while the feta will soften and take on a slightly golden hue. - Make the Garlic Paste:
Once the garlic is cool enough to handle, gently squeeze the base of the garlic head to release the softened cloves. Transfer them to a small bowl and mash them into a smooth paste using a knife or the back of a spoon. - Combine and Finish:
Add the mashed roasted garlic back into the baking dish. Squeeze the juice from the remaining two lemon wedges over the hot potatoes and feta. Sprinkle the chopped basil over the top. Gently stir to combine, allowing the creamy feta and roasted garlic to melt slightly into the warm potatoes, coating them in rich, herbaceous flavor. - Final Touch:
Just before serving, drizzle the entire dish with honey for a subtle sweetness that balances the saltiness of the feta and the tang of the lemon. Top with a final flourish of fresh basil for added freshness and color.
Serving Suggestion:
Serve warm as a side dish alongside grilled chicken, lamb, or fish, or enjoy it as a light vegetarian main with a crisp green salad and crusty bread.