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Roasted Potatoes with Baked Feta and Garlic

Golden, crispy potatoes infused with rich, creamy baked feta and aromatic roasted garlic. This Mediterranean-inspired dish transforms simple ingredients into something truly special.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1-2 large baking potatoes washed and cubed
  • 7 oz feta cheese block
  • 2 tablespoons olive oil divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 head garlic top sliced off
  • 1 lemon quartered
  • 1 tablespoon honey
  • 1/4 cup fresh basil chopped

Equipment

  • Baking dish
  • Knife
  • Oven

Method
 

  1. Preheat your oven to 390°F (200°C). Wash the potatoes thoroughly, cut them into cubes, and place them in a baking dish.
  2. Drizzle 1 tablespoon of olive oil over the potatoes. Sprinkle with dried thyme, oregano, salt, and black pepper. Toss well to coat evenly.
  3. Place the block of feta in the center of the baking dish. For extra flavor, press one side of the feta into the seasonings on the potatoes before flipping it over. Add the garlic head and half the lemon wedges to the dish. Drizzle the remaining olive oil over everything.
  4. Roast in the oven for 45-55 minutes until the potatoes are crispy and golden. Keep an eye on the garlic and remove it after about 35 minutes if it starts to brown too much.
  5. Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins. Use a knife to mash the roasted garlic into a paste. Add the garlic paste, juice from the remaining lemon wedges, and chopped basil to the baking dish. Gently mix the roasted potatoes and feta to combine the flavors.
  6. Drizzle the honey over the top and sprinkle with additional fresh basil for a pop of color and sweetness. Serve and enjoy.

Notes

For crispier potatoes, soak potatoes in cold water for 30 minutes before cubing to remove starch. Add cherry tomatoes halfway through baking for a juicy, colorful twist that complements the creamy feta.