Name: Roasted Potatoes with Baked Feta and Garlic
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1–2 large baking potatoes, washed and cubed; 7 oz (200 g) block of feta cheese; 2 Tbsp olive oil (divided); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 head of garlic, top sliced off; 1 lemon, quartered; 1 Tbsp honey; ¼ cup (20 g) fresh basil, chopped

I love this cozy side dish — tender roasted potato cubes baked with a creamy block of feta, whole garlic, lemon, honey, and fresh basil. It brings together crispy, savory, tangy, and sweet flavors, making every bite satisfying and memorable.

Roasted Potatoes with Baked Feta and Garlic

Why You’ll Love This Recipe

I’m drawn to this recipe because it’s effortlessly elegant yet simple. The feta melts into the potatoes while roasting, creating a luscious sauce. Roasting a whole garlic head and squeezing it into the dish brings deep flavor. I also appreciate the bright lemon juice, and a drizzle of honey adds a touch of unexpected sweetness. It’s perfect as a side or even a light main.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1–2 large baking potatoes, washed and cubed
• 7 oz (200 g) block of feta cheese
• 2 Tbsp olive oil (divided)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 head of garlic, top sliced off
• 1 lemon, quartered
• 1 Tbsp honey
• ¼ cup (20 g) fresh basil, chopped

directions

I preheat my oven to 390°F (200°C). While it warms, I wash and cube the potatoes, then place them in a baking dish.
I drizzle 1 Tbsp olive oil over the potatoes, sprinkle thyme, oregano, salt, and pepper, and toss everything to coat evenly.
I place the block of feta in the center of the dish, pressing one side into the seasoned potatoes. I nestle the garlic head alongside and tuck in half the lemon wedges. I drizzle the remaining olive oil on top.
I roast the dish for 45–55 minutes until the potatoes are golden and crispy and the feta turns soft and slightly browned. Around the 35-minute mark, I check the garlic and remove it early if needed to prevent burning.
Once everything cools slightly, I squeeze the roasted garlic cloves into the dish and mash them into a paste. I add juice from the remaining lemon wedges and the chopped basil, mixing everything gently to combine.
I finish it off with a drizzle of honey and an extra sprinkle of fresh basil before serving.

Servings and timing

• Servings: 2
• Prep time: 10 minutes
• Cook time: 50 minutes
• Total time: 1 hour

Variations

• Spicy kick: I add a pinch of red pepper flakes or chopped fresh chili to the seasoning.
• Herb swap: I sometimes use parsley or dill instead of basil for a different herbal note.
• Veggie boost: Roasted cherry tomatoes or bell peppers give it more color and nutrients.
• Creamier cheese: I like to crumble in a bit of goat cheese along with the feta for extra richness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread the mixture on a baking sheet and warm it at 350°F (175°C) for 10–15 minutes until hot and slightly crisp again. When in a hurry, I use the microwave, then crisp it up in the oven for best texture.

FAQs

Can I use baby potatoes instead of baking potatoes?

Yes, I often use halved baby potatoes. They roast a bit faster and bring a nice texture to the dish.

Do I have to bake the garlic head?

Roasting the garlic makes it sweet and spreadable. It’s essential for that rich, mellow flavor I love in this dish.

Can I make this vegan or dairy-free?

I can swap the feta with a vegan cheese block or use a roasted cashew spread to keep it dairy-free while still flavorful.

Can I prep this ahead of time?

I prep the potatoes, garlic, and feta in the dish a few hours early and refrigerate it until ready to bake. I add basil and honey after baking.

How do I keep the potatoes crispy?

To get that crisp edge, I make sure not to overcrowd the pan. I also spread the potatoes in a single layer and give them space to roast.

Conclusion

Roasted Potatoes with Baked Feta and Garlic is one of those comforting recipes I keep coming back to. The combination of creamy, tangy feta with sweet garlic and bright lemon is hard to beat. It’s easy to make and always impresses—whether I serve it as a hearty side or enjoy it on its own.