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Roasted Potatoes with Baked Feta and Garlic Recipe
Ben Carraoli

Roasted Potatoes with Baked Feta and Garlic Recipe

I recently made these roasted potatoes with baked feta and garlic, and honestly, I couldn’t stop going back for more. The crispy edges of the potatoes mixed with creamy feta felt like pure comfort food. I loved how the roasted garlic turned soft and slightly sweet—it really elevated the whole dish
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 –2 large baking potatoes washed and cubed – Choose starchy potatoes for crispier edges and fluffy interiors.
  • 7 oz 200 g block of feta cheese – Always use a block instead of crumbles for a creamy baked texture.
  • 2 tablespoons olive oil divided – Good-quality olive oil enhances flavor and helps crisp the potatoes.
  • 1 teaspoon dried thyme – Adds earthy aroma that pairs beautifully with potatoes.
  • 1 teaspoon dried oregano – Gives a Mediterranean touch and depth.
  • 1 teaspoon salt – Balances the flavors; adjust to taste.
  • 1 teaspoon black pepper – Adds a mild heat and contrast.
  • 1 whole head of garlic top sliced off – Roasting makes it soft, sweet, and spreadable.
  • 1 lemon quartered – Fresh lemon juice brightens the dish and cuts richness.
  • 1 tablespoon honey – Adds a subtle sweetness that balances salty feta.
  • ¼ cup fresh basil chopped – Always use fresh herbs for best flavor and color.

Method
 

  1. Start by preheating your oven to 200°C (390°F). Wash the potatoes thoroughly to remove any dirt. Cut them into evenly sized cubes to ensure uniform cooking.
  2. Place the cubed potatoes in a baking dish and drizzle with olive oil. Add thyme, oregano, salt, and black pepper, then toss everything well so each piece is coated evenly.
  3. Place the block of feta cheese in the center of the dish. Add the garlic head and a few lemon wedges around it, then drizzle remaining olive oil over everything.
  4. Transfer the dish to the oven and roast for about 45–55 minutes. The potatoes should turn golden and crispy, while the feta becomes soft and slightly browned.
  5. Once the garlic cools, squeeze out the soft cloves and mash them into a paste. Add the garlic paste, lemon juice, and fresh basil to the dish, then gently mix everything together.
  6. Drizzle honey over the top and add extra basil for freshness. Serve warm and enjoy the perfect blend of crispy, creamy, and tangy flavors.

Notes

  • I always soak the potatoes in cold water for 20–30 minutes to get extra crispiness
  • I prefer using a glass baking dish because it helps even browning
  • I gently press feta into the seasoning before baking for deeper flavor
  • I never skip fresh herbs—they brighten the entire dish
  • I add a splash of lemon at the end for a fresh, zesty finish