Roasted Potatoes with Baked Feta and Garlic: Crispy, Creamy Side Dish
By Mason Brooks
Prep
15 min
Cook
50 min
Total
60 min
Servings
4
Level
Easy
This dish can be made in one baking dish: Cube and season potatoes, then roast with feta and garlic. Serve with lemon juice, fresh basil, and honey. Serves four. Potatoes are browned and fully cooked, served with feta and caramelized garlic.
Potato cubes are seasoned with olive oil, dried thyme and oregano, salt, and pepper and baked. A piece of feta cheese and whole head of garlic with lemon slices are arranged in a baking dish. One side of the feta is pressed into the potato cubes to soak up some of the seasonings. Additional olive oil is drizzled over the baking dish.
The potatoes are fully cooked and crispy brown. The feta cheese is soft enough to mix with the potatoes. Watch the garlic more closely than the potatoes; you may need to take the garlic out of the oven after 35 minutes to avoid overcooking. Garlic cloves should easily pull away from their skins when cooled and can be pureed.
To serve, mix in garlic paste and lemon juice and chopped basil. Drizzle with honey and additional basil. Portion leftovers after the feta cheese has been mixed through. Reheat in a baking dish to enhance the texture of the potatoes.
Why you'll love this recipe
- Serves four in one dish, so it is a good option as a planned side dish and easy to clean up afterward.
- Roasted potatoes and feta cheese and garlic can be portioned after baking. Basil and honey toppings should be served at the table.
- Leftover portions reheated on a baking sheet are less likely to be moist and more likely to become crispy after reheating than leftover portions reheated in a crowded container.
- Feta is left whole until use in the final dish. This allows the potatoes to be served without losing pieces of feta.
- Doubling should be fine if you have enough pans to bake all the potatoes and want crispy, not wet, potatoes.
- Lemon, basil, and honey are added after baking and may not be included if baked ahead of time.
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
- •¼ 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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