Roasted Potatoes with Baked Feta and Garlic: Crispy, Creamy Side Dish
By Ethan Parker
Prep this in one baking dish: cube and season the potatoes, then roast them with feta and garlic; finish with lemon, basil, and honey just before serving. It makes four portions, pairing golden, crisp-edged potatoes with creamy feta and sweet roasted garlic.
The potato cubes get one tablespoon of olive oil plus dried thyme, oregano, salt, and black pepper before roasting. A block of feta sits in the center, where it softens beside a sliced garlic head and lemon wedges. Pressing one side of the feta into the potato seasonings adds more of the herb mixture directly to the cheese before the remaining olive oil goes over the dish.
The potatoes are ready when they look crispy and golden, while the feta is soft enough to mix gently with the cubes. Watch the garlic more closely than the potatoes: it may need to come out after about 35 minutes if it starts browning too much. Once cooled enough to handle, the cloves should squeeze easily from their skins and mash into a smooth paste.
For serving, fold in the garlic paste, lemon juice, and chopped basil, then drizzle with honey and add more basil. Portion leftovers after the feta has been mixed through, then reheat in a baking dish for better potato texture.
Why you'll love this recipe
- Makes four portions in one baking dish, so it suits a planned side dish and leaves fewer pans to wash after dinner.
- Roasted potatoes, feta, and garlic can be portioned after baking, while the final basil and honey are easiest to add when serving.
- Leftover portions reheat best when spread in a baking dish, which helps the potatoes regain some crispness rather than steaming in a crowded container.
- The feta stays in a single block until the final mix, making it simpler to divide the finished potatoes without losing creamy pieces.
- Doubling is straightforward when the potatoes have room in baking dishes, because overcrowding can prevent the cubes from becoming crisp and golden.
- Lemon, basil, and honey are added after roasting, so their fresh and sweet notes are not lost during the make-ahead bake.
Ingredients
- •1 baking potatoes (1-2 large, washed and cubed)
- •7 oz feta cheese (200 g block)
- •2 tbsp olive oil (divided)
- •1 tsp dried thyme
- •1 tsp dried oregano
- •1 tsp salt
- •1 tsp black pepper
- •1 head garlic (top sliced off)
- •1 lemon (quartered)
- •1 tbsp honey
- •0.25 cup fresh basil (20 g, chopped; additional for finishing)
Instructions
- 1
Preheat the 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, then 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.
- 4
Add the garlic head and half the lemon wedges to the dish. Drizzle the remaining olive oil over everything.
- 5
Roast for 45-55 minutes, until the potatoes are crispy and golden. If the garlic starts to brown too much, remove it after about 35 minutes.
- 6
Once the garlic is cool enough to handle, squeeze the softened cloves from their skins and mash them into a paste with a knife.
- 7
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.
- 8
Drizzle honey over the top and sprinkle with additional fresh basil. Serve warm.
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