Description
A cozy and satisfying side dish featuring tender roasted potato cubes, a creamy block of feta, whole garlic, lemon, honey, and fresh basil. A perfect balance of crispy, savory, tangy, and sweet flavors.
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
Instructions
- Preheat oven to 390°F (200°C). Wash and cube the potatoes, then place them in a baking dish.
- Drizzle 1 Tbsp olive oil over the potatoes, sprinkle thyme, oregano, salt, and pepper, and toss to coat evenly.
- Place the block of feta in the center, pressing one side into the seasoned potatoes. Nestle the garlic head alongside and tuck in half the lemon wedges. Drizzle the remaining olive oil on top.
- Roast for 45–55 minutes until the potatoes are golden and crispy and the feta is soft and slightly browned. Check garlic around the 35-minute mark and remove early if needed.
- Once slightly cooled, squeeze the roasted garlic cloves into the dish and mash into a paste. Add juice from the remaining lemon wedges and chopped basil, mixing gently.
- Drizzle honey over the top and sprinkle with extra fresh basil before serving.
Notes
- Use baby potatoes for a quicker roast and nice texture.
- Roasting the garlic is key for a rich, mellow flavor.
- Swap feta for a vegan cheese or cashew spread for a dairy-free version.
- Prep ahead by assembling the dish and refrigerating before baking.
- Don’t overcrowd the pan to keep potatoes crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
