Name: Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 large baking potatoes; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 0.5 tsp red chilli flakes; 1 200g block of feta; 1 head of garlic (top cut off); 1 lemon, halved; 2 tbsp olive oil; 1 tbsp honey; 1/4 cup | 20g fresh basil

Jump to Recipe·Leave a Review

I have to tell you about one of my all-time favorite dishes: this Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe. It’s honestly one of those recipes that feels both comforting and bright at the same time. Creamy feta melts into crispy potatoes, while the roasted garlic and lemon bring out this fabulous depth of flavor. Topped off with fresh basil and a touch of honey, it’s a dish that always surprises me with how simple ingredients come together to create something truly special. If you love melding savory, fresh, and slightly tangy notes in a rustic dish, I promise this recipe will become a staple in your kitchen too.

Why You’ll Love This Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe

What really hooks me about this Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe is its incredible flavor profile. You’ve got the crispness of the potatoes perfect for soaking up that rich, melting feta, balanced beautifully with the mellow sweetness of roasted garlic and the zing of fresh lemon juice. The fresh basil adds a wonderful herbal brightness that wakes up every bite. It’s savory and fresh all at once — a harmony of flavors that’s both comforting and uplifting.

What’s more, I love how straightforward it is to prepare. Par-boiling the potatoes first means they roast up crispy on the outside, fluffy inside without much fuss. Tossing everything into one dish for roasting saves me time and cleanup, which is a huge plus on busy days. Plus, this recipe feels like a showstopper on the table, perfect for family dinners, casual get-togethers, or even when you want to impress friends without spending hours in the kitchen. It really stands out as a satisfying yet uncomplicated dish.

Ingredients You’ll Need

A round white dish holds crispy golden roasted potato cubes arranged in a circle around a single round block of soft cream cheese in the center. The potatoes have a slightly charred, browned texture with specks of herbs and spices visible on the surface. The cream cheese is smooth and white, sprinkled with cracked black pepper and small red chili flakes on top. The dish rests on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple and easy to find in any kitchen, yet each plays a crucial role in building the layered flavors of this dish. From the hearty potatoes to the aromatic herbs and tangy lemon, everything combines for a perfectly balanced meal.

2 large baking potatoes: The foundation for crispy, fluffy bites that soak up all the flavors beautifully.
200g block of feta: Provides that creamy, salty richness that melts perfectly when baked.
2 tbsp olive oil: Helps the potatoes crisp and adds a fruity richness.
1 tsp dried thyme: Adds a subtle earthiness to the dish.
1 tsp dried oregano: Brings a warm, Mediterranean herb flavor.
1 tsp salt: Essential for seasoning and enhancing all the other flavors.
1 tsp black pepper: Adds a gentle heat and depth.
½ tsp red chili flakes: Gives a mild kick to energize the dish.
1 head of garlic (top cut off): Roasting mellows and sweetens the garlic, creating a luscious spread to mix in.
1 lemon, halved: Provides bright acidity and fresh aroma.
1 tbsp honey: Balances the tang with subtle sweetness.
¼ cup (20g) fresh basil: Adds a fragrant, fresh finish that elevates the whole recipe.

Directions

Step 1: Preheat your oven to 200°C (390°F) so it’s nice and hot when you’re ready to roast the potatoes and garlic.

Step 2: Wash and cube your potatoes into even pieces. Place them in a saucepan, cover with water, and bring to a boil. Par-boil the potatoes for 6 to 8 minutes—just enough so they start to soften but aren’t fully cooked yet. Drain well and let them steam dry for 2 to 3 minutes; this helps them crisp up in the oven.

Step 3: Transfer the potatoes to your baking dish. Sprinkle in thyme, oregano, salt, pepper, and pour over 2 tablespoons of olive oil. Stir carefully to evenly coat all the potatoes with the oil and seasonings.

Step 4: Drizzle the garlic head with a bit of olive oil, then wrap it tightly in foil. Nestle it into the baking dish alongside the potatoes.

Step 5: Roast everything for 30 to 40 minutes until the potatoes are golden and crispy and nearly cooked through.

Step 6: Carefully remove the baking dish from the oven. Take out the foil-wrapped garlic and add the block of feta to the center of the potatoes. I like to dip one side of the feta in seasonings from the dish, then flip it over for even flavor. Squeeze half the lemon over the dish.

Step 7: Return the dish to the oven for another 15 minutes so the feta softens nicely and develops a bit of color.

Step 8: Once the garlic has cooled enough to handle, squeeze the softened cloves out of their skins and mash them with the flat of your knife for easy mixing.

Step 9: Stir the mashed roasted garlic into the potatoes along with the juice from the remaining half of the lemon. Add the fresh basil and gently toss everything together, coaxing the potatoes to mingle with the creamy baked feta and bright flavors.

Step 10: Drizzle the dish with honey and sprinkle over the red chili flakes for a beautiful balance of sweet, spicy, and fresh.

Step 11: Serve immediately and enjoy the incredible blend of textures and flavors.

Servings and Timing

This recipe generously serves 4 people, making it ideal for a family meal or casual dinner with friends. Prep time takes about 10 to 15 minutes, mostly for washing and par-boiling the potatoes. The baking process, including roasting and final melting of the feta, requires roughly 45 to 55 minutes total. There is no additional resting time needed because serving it warm right out of the oven brings out the best texture and flavor. Altogether, you’re looking at about an hour from start to finish, which for such a standout side or main is totally worth it.

How to Serve This Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe

The dish shows a white plate full of golden roasted potato chunks with crispy edges. The potatoes have a mix of light yellow and deep golden brown colors, giving a textured look with some areas that appear crunchier than others. Scattered on top and mixing through the potatoes are small dollops of creamy white cheese with a slightly rough texture. Thin strips of fresh green basil leaves are sprinkled over everything, adding a fresh touch of color. A bronze-colored fork lies on the left side of the plate, resting among the potatoes. The whole scene is set against a white marbled surface with a light cream-colored cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish warm or hot straight from the oven to preserve the crispiness of the potatoes and the creamy texture of the feta. It pairs perfectly alongside a simple green salad tossed with a lemony vinaigrette for a fresh contrast. For a heartier meal, I often serve it with roasted chicken or grilled lamb – the bright lemon and aromatic basil make these proteins sing.

Presentation-wise, a rustic ceramic serving bowl sprinkled with a little extra fresh basil and a light drizzle of olive oil really elevates the dish visually. Adding a few extra chili flakes on top gives a nice pop of color and hints at the spiciness inside. Portion-wise, I usually scoop out generous spoonfuls since the potatoes are so satisfying but not too heavy.

When it comes to drinks, I’m a fan of a crisp white wine like Sauvignon Blanc or a dry rosé to complement the dish’s herbal, cheesy flavors. For non-alcoholic options, sparkling water infused with a twist of lemon or a cold basil lemonade feels refreshingly on point. This recipe feels equally special for weeknight meals, casual weekend lunches, or festive gatherings where you want something both simple and elegant.

Variations

If you want to switch things up, you could easily substitute the baking potatoes for sweet potatoes for a touch of natural sweetness and a colorful twist. I’ve also experimented with using halloumi instead of feta when I want a firmer cheese that grills beautifully alongside. For an herb variation, swapping basil for fresh thyme or rosemary delivers a lovely earthy note.

For my friends following gluten-free or vegetarian diets, this recipe fits right in as is, since it’s naturally free of gluten and meat. Vegans could make it work by swapping out the feta for a plant-based cheese alternative that melts well—just keep in mind the flavor won’t be quite the same, but it’s still delicious when paired with the roasted garlic and lemon zest.

In terms of cooking methods, I’ve found that roasting the potatoes on a sheet pan instead of a deep dish works beautifully if you prefer a lighter, crispier texture on more sides of the potatoes. Additionally, finishing the dish under the broiler for the last few minutes helps the feta brown and bubble more if you enjoy a golden crust on top.

Storage and Reheating

Storing Leftovers

To keep leftovers fresh, I store them in an airtight container in the refrigerator. The potatoes retain their flavor nicely for up to 3 days. I find glass containers work best for maintaining moisture without making the potatoes soggy.

Freezing

This dish can be frozen, though I recommend doing so before adding fresh basil and honey, as these are best added fresh after reheating. Pack the cooled baked potatoes and feta in a freezer-safe container or resealable bag, and they’ll keep well for up to 1 month. When thawing, move it to the fridge overnight before reheating gently.

Reheating

The best way to reheat is in the oven at around 180°C (350°F) for 15 to 20 minutes to revive the crispiness and warm the feta without drying it out. Avoid microwaving if you can because it tends to make the potatoes mushy and the feta rubbery. After reheating, add fresh basil and a drizzle of honey just before serving to brighten it up again.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While I prefer baking potatoes for their fluffy interior and ability to crisp on the outside, Yukon Gold or red potatoes work nicely too. Just adjust par-boiling time slightly since smaller potatoes cook faster.

What if I don’t have fresh basil? Can I use dried herbs instead?

Fresh basil really adds a vibrant flavor and aroma, but if you don’t have it, you can substitute with a teaspoon of dried basil. Alternatively, fresh parsley or thyme can work, though the flavor profile will shift a bit.

Is it possible to make this recipe vegan?

Yes! Replace the feta with your favorite plant-based cheese that melts well. You might want to add a touch more seasoning or lemon to make up for the tanginess that feta usually provides.

Can I prepare any steps ahead of time?

You can par-boil the potatoes and prep the garlic a few hours ahead or even the day before. Keep everything refrigerated separately and assemble right before roasting to keep textures fresh.

How spicy is this dish with the chili flakes?

The red chili flakes add a mild gentle heat that awakens the dish without overwhelming the other flavors. You can easily adjust the amount to your preference or omit them entirely if you prefer no spice.

Conclusion

I honestly can’t recommend this Baked Feta Potatoes with Roasted Garlic, Lemon, and Fresh Basil Recipe enough. It’s one of those dishes that truly delights me every time I make it, balancing crispy, creamy, and fresh elements with such ease. Whether you’re looking for a cozy weeknight dinner or a flavorful side to impress guests, this recipe always delivers happiness on a plate. Give it a try—I’m sure you’ll love it just as much as I do!