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Roasted Potatoes with Baked Feta and Garlic Recipe
Ash Tyrrell

Roasted Potatoes with Baked Feta and Garlic Recipe

I recently tried this roasted potatoes with baked feta and garlic recipe, and I can’t stop thinking about it! The crispy potatoes, creamy feta, and roasted garlic blend into a flavor combination that’s simply heavenly. I love how easy it is to prepare yet feels like a gourmet side dish. Every bite bursts with herby, zesty goodness that makes it hard to share
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1-2 large baking potatoes washed and cubed – Yukon Gold or red potatoes work best for crispiness.
  • 7 oz 200 g block of feta cheese – a good-quality block gives a creamier melt than crumbled feta.
  • 2 tablespoons olive oil divided – extra virgin olive oil adds depth, drizzle half on the potatoes and half later.
  • 1 teaspoon dried thyme – I like thyme for its earthy aroma that complements potatoes perfectly.
  • 1 teaspoon dried oregano – adds a subtle Mediterranean flavor.
  • 1 teaspoon salt – adjust according to your taste and the saltiness of feta.
  • 1 teaspoon black pepper – freshly cracked is ideal.
  • 1 head of garlic top sliced off – roasting softens it into a sweet, buttery paste.
  • 1 lemon quartered – brightens the dish with fresh acidity.
  • 1 tablespoon honey – balances the tangy feta and garlic.
  • ¼ cup 20 g fresh basil, chopped – adds color and a fresh herbal note.

Method
 

  1. I started by preheating my oven to 390°F (200°C). While it warmed up, I washed and cubed the potatoes, making sure they were roughly the same size for even cooking. Placing them in the baking dish early helps them start absorbing flavors.
  2. Next, I drizzled 1 tablespoon of olive oil over the potatoes, then sprinkled thyme, oregano, salt, and pepper. I tossed everything together until each potato cube was coated in a flavorful layer. This step is key for crispy, well-seasoned potatoes.
  3. I placed the block of feta in the center, pressing one side into the seasonings for extra flavor. The garlic head and half the lemon wedges went around the feta, then I drizzled the remaining olive oil on top to ensure everything roasted evenly.
  4. The dish went into the oven for 45-55 minutes. I kept an eye on the garlic; if it started browning too much, I removed it after 35 minutes. By the end, the potatoes were golden and crispy, and the feta had softened beautifully.
  5. After letting the garlic cool, I squeezed out the soft cloves and mashed them into a paste. I added the garlic paste, remaining lemon juice, and chopped basil to the baking dish. Gently mixing the potatoes and feta allowed all the flavors to meld perfectly.
  6. I drizzled honey over the top and added extra basil for a pop of color and sweetness. This final step made the dish visually appealing and added a perfect balance of flavors.

Notes

  • I like using Yukon Gold potatoes for a fluffier inside and crisp outside.
  • Make sure garlic is fully roasted before mashing for the sweetest flavor.
  • Drizzle olive oil evenly to avoid dry spots in the dish.
  • Fresh herbs make the dish pop; I never skip them.
  • Let it cool slightly before serving so flavors blend naturally.