Description
Crispy, golden potatoes roast alongside creamy baked feta and aromatic garlic. A Mediterranean-inspired side or light main that’s both elegant and effortless—perfect for any meal.
Ingredients
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1–2 large baking potatoes, washed and cubed (~1½ lb / 680 g)
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7 oz (200 g) block of feta cheese
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2 Tbsp olive oil, divided
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp salt
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1 tsp black pepper
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1 head garlic, top sliced off
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1 lemon, quartered (plus optional zest/drizzle)
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1 Tbsp honey
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¼ cup (20 g) fresh basil, chopped
Instructions
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Preheat oven to 400 °F (200 °C).
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In a large bowl, toss cubed potatoes with 1 Tbsp olive oil, thyme, oregano, salt, and pepper until coated.
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Spread potatoes in a single layer on a baking sheet or dish, leaving space for the feta and garlic.
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Nestle the feta block in the center; drizzle feta with remaining olive oil, honey, and a sprinkle of oregano.
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Place the head of garlic (cut‑top) on the tray.
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Roast for 35–40 minutes, until potatoes are golden and feta softens; toss potatoes halfway through.
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Remove from oven; squeeze roasted garlic out of cloves and mash/mix into potatoes and feta.
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Squeeze lemon juice over the dish, toss gently, then garnish with fresh basil (and optional lemon zest).
- Serve immediately, hot and fragrant.
Notes
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Use waxy-style potatoes (Yukon Gold, baking potatoes) for best texture.
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Keeping the garlic head whole prevents burning; mash it in at the end.
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Honey adds balance—omit for a saltier profile.
- Lemon and basil brighten the rich flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean