Ingredients
1–2 large baking potatoes (washed and cubed)
7 oz (200 g) block of feta cheese
2 tablespoons olive oil (divided)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 head of garlic (top sliced off)
1 lemon (quartered)
1 tablespoon honey
¼ cup (20 g) fresh basil (chopped)
Instructions
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Preheat oven to 390°F (200°C). Wash and cube the potatoes. Add to a baking dish.
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Season potatoes with 1 tbsp olive oil, thyme, oregano, salt, and pepper. Toss to coat.
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Add feta in the center. Press into the seasoning and flip. Add garlic head and half the lemon wedges.
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Drizzle remaining olive oil over everything.
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Roast for 45–55 minutes until potatoes are golden and crispy. Remove garlic after 35 minutes if browning too much.
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Mash garlic once cooled and squeeze from the skins. Mix with juice from remaining lemon wedges and fresh basil.
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Combine all ingredients gently in the dish.
- Drizzle honey and sprinkle additional basil before serving.
Notes
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Use Yukon Gold potatoes for extra creaminess.
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Add chili flakes for a spicier twist.
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Swap honey for maple syrup for a vegan-friendly option (if using vegan feta).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg