Roasted Potatoes with Baked Feta

This crispy roasted potato dish with melt-in-your-mouth feta and caramelized garlic transforms simple ingredients into a Mediterranean-inspired masterpiece. The potatoes develop a golden crust while the feta becomes creamy and infused with herbs, creating a perfect harmony of textures and flavors.

I first made this dish during a particularly hectic week when I needed something effortless yet satisfying. The aroma of herbs and roasting garlic filled my kitchen, and it's since become my go-to when entertaining guests who always ask for the recipe.

Ingredients

• Baking potatoes: Chosen for their fluffy interior that crisps beautifully when roasted
• Block feta cheese: Provides a creamy texture and tangy flavor that mellows when baked
• Olive oil: Use high-quality extra virgin for best flavor results
• Dried thyme and oregano: Classic Mediterranean herbs that perfume the entire dish
• Whole garlic head: Transforms into sweet caramelized goodness when roasted
• Fresh lemon: Brightens the rich flavors and cuts through the creaminess
• Honey: Adds a subtle sweetness that balances the tangy feta perfectly
• Fresh basil: Provides color contrast and aromatic freshness

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 390°F and cut potatoes into evenly sized cubes about 1 inch across to ensure they cook uniformly. Uniform pieces are crucial for ensuring everything cooks at the same rate.

Season the Potatoes:

Drizzle olive oil over potatoes and add herbs and seasonings. Use your hands to toss thoroughly ensuring each piece gets coated which creates that perfect crispy exterior during roasting. The oil helps conduct heat evenly while helping seasonings adhere.

Add the Feta and Garlic:

Position the feta block centrally for even heat distribution. Pressing one side into the seasoned potatoes before flipping it over creates more flavor infusion. Place garlic with the cut side up so the cloves can easily caramelize. The lemon wedges will release their juices slowly as they roast.

Bake to Perfection:

Patience is key during the 45 to 55 minute roasting process. Look for deeply golden potatoes with crisp edges and a feta cheese that has softened but maintained its shape. The garlic should be soft enough to easily pierce with a knife.

Mash and Mix:

Once the garlic has cooled slightly carefully squeeze each clove to extract the soft buttery interior. The paste should be thoroughly incorporated with the potatoes and feta creating a luxurious coating on everything in the dish.

Finishing Touch:

The final drizzle of honey might seem unusual but creates a magical contrast with the salty feta and adds complex depth. Fresh basil added at the end provides color brightness and a pop of freshness that lifts the whole dish.

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This dish reminds me of summers in Greece where my aunt would prepare something similar using potatoes and cheese from local farms. The aroma of herbs and roasted garlic always transports me back to her sunlit kitchen overlooking the Mediterranean.

Make It Ahead

This dish actually improves with time as the flavors meld together. You can prepare everything up to the baking stage and refrigerate for up to 24 hours before cooking. If making ahead allow the dish to come to room temperature for about 30 minutes before baking to ensure even cooking.

Clever Substitutions

Sweet potatoes can replace regular potatoes for a nutritional boost and slightly sweeter profile. Goat cheese works beautifully instead of feta for a different tangy dimension. For herbs rosemary pairs wonderfully with potatoes if thyme and oregano aren't available. Maple syrup makes an excellent replacement for honey if preferred.

Serving Suggestions

Serve alongside a simple Greek salad for a complete Mediterranean meal. This dish pairs beautifully with grilled lamb chops or roasted chicken. For a heartier vegetarian option add a poached egg on top and serve with crusty bread to soak up the delicious juices. Consider garnishing with toasted pine nuts for added texture and nutty flavor.

Storage Tips

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 350°F oven for about 15 minutes to restore some crispness to the potatoes. The dish freezes surprisingly well without the fresh herbs for up to 1 month. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions About the Recipe

→ Can I use different types of potatoes for this dish?

Yes! While baking potatoes work well for their fluffy interior and crispy exterior, you can substitute Yukon Gold for a buttery flavor or red potatoes for a firmer texture. Just adjust cooking time slightly based on the variety and size of your potato cubes.

→ How can I make this dish ahead of time?

You can prepare the potatoes and seasonings up to a day ahead, storing them in the refrigerator. When ready to cook, add the feta and garlic, then bake as directed. For best results, add the fresh herbs and honey just before serving.

→ What can I serve with these potatoes and feta?

This versatile dish pairs wonderfully with grilled or roasted meats, especially lamb or chicken. It also works beautifully alongside a simple green salad for a light meal. For a complete vegetarian dinner, serve with roasted vegetables or a hearty soup.

→ Can I use fresh herbs instead of dried?

Absolutely! If using fresh thyme and oregano instead of dried, triple the amount (3 teaspoons each) since fresh herbs are less concentrated. Add most before roasting, but reserve some to sprinkle fresh just before serving for bright flavor.

→ Is there a dairy-free alternative to feta?

For a dairy-free version, substitute firm tofu that's been pressed and marinated in lemon juice, olive oil, and nutritional yeast for 30 minutes. Alternatively, there are several plant-based feta alternatives available in specialty stores that bake similarly to traditional feta.

→ How do I know when the garlic is perfectly roasted?

Perfectly roasted garlic should be golden brown and soft enough that the cloves easily squeeze out of their papery skins. You should be able to press them with a fork into a smooth paste. If the garlic is still firm, it needs more time; if it's turning very dark, it may become bitter.