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Roasted Potatoes with Baked Feta and Garlic in a white baking dish with fresh basil and honey drizzle

Roasted Potatoes with Baked Feta and Garlic

Crispy golden potato cubes roasted with a creamy block of feta, a whole head of garlic, and fresh herbs, then finished with lemon juice and a honey drizzle. An easy one-pan dinner with big Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Main Course, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large baking potatoes washed and cubed into evenly sized pieces
  • 7 oz block of feta cheese firm brined block preferred
  • 2 tbsp olive oil divided, 1 tbsp for potatoes and 1 tbsp for feta and garlic
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 head of garlic top sliced off to expose the cloves
  • 1 lemon quartered
  • 1 tbsp honey
  • 0.25 cup fresh basil chopped, plus more for garnish

Equipment

  • Baking dish
  • Fork or knife for mashing garlic
  • Cutting board

Method
 

  1. Preheat your oven to 390°F. Wash the potatoes, cut them into evenly sized 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 feta block in the center of the baking dish. For extra flavor, press one flat side into the seasoned potatoes before flipping right side up. Add the garlic head and half the lemon wedges to the dish. Drizzle the remaining tablespoon of olive oil over everything.
  4. Roast for 45 to 55 minutes until the potatoes are crispy and golden at the edges. If the garlic begins to brown too much before the potatoes are done, remove it at the 35-minute mark.
  5. Let the garlic cool slightly, then squeeze the softened cloves out of their skins. Mash into a paste with a fork or knife. Add the garlic paste, juice from the remaining lemon wedges, and chopped fresh basil to the baking dish. Gently mix the potatoes and feta together.
  6. Drizzle honey over the top and sprinkle with additional fresh basil. Serve warm directly from the baking dish.

Notes

Use a firm block of feta rather than crumbled for the best creamy texture. Cut potatoes into evenly sized cubes for consistent roasting. If garlic browns before potatoes are done, remove at 35 minutes and continue roasting potatoes. Leftovers keep for up to 3 days and reheat well in a 375°F oven.