Roasted Potatoes with Baked Feta and Garlic

There’s something magical about a dish that’s both incredibly simple and wildly flavorful. This Roasted Potatoes with Baked Feta and Garlic recipe is a celebration of humble ingredients transformed into something extraordinary. Think crispy, golden potatoes paired with creamy baked feta, sweet roasted garlic, and a touch of honey—all infused with lemon, herbs, and fresh basil.

This dish was inspired by a cozy Mediterranean-style restaurant where I had a side dish that stole the spotlight from the main course. One bite of roasted garlic melting into salty feta and golden potatoes, and I knew I had to recreate it. Now, this recipe is a favorite for dinner parties, lazy Sunday brunches, or whenever I want to elevate everyday ingredients.

Why You’ll Love Roasted Potatoes with Baked Feta and Garlic

• Simple ingredients, big flavor – Everything you need might already be in your kitchen.
• Easy to make – Just season, roast, and stir—minimal effort, maximum reward.
• Comforting and crowd-pleasing – A great side for meats, grilled veggies, or on its own.
• Seasonless star – Perfect for cozy winter nights or breezy summer dinners.

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 whole head of garlic, top sliced off
• 1 lemon, quartered
• 1 tablespoon honey
• ¼ cup (20 g) fresh basil, chopped

Instructions

1. Prep the Oven and Potatoes

Preheat your oven to 390°F (200°C). Cut your washed potatoes into bite-sized cubes and place them in a baking dish.

2. Season the Potatoes

Drizzle 1 tablespoon of olive oil over the potatoes. Sprinkle with dried thyme, oregano, salt, and pepper. Toss well to ensure each cube is coated evenly.

3. Add Feta, Garlic, and Lemon

Nestle the block of feta cheese into the center of the dish. For extra flavor, press one side into the seasoned potatoes before flipping it to face upward. Add the head of garlic and half the lemon wedges to the baking dish. Drizzle everything with the remaining olive oil.

4. Roast

Place the dish in the oven and roast for 45–55 minutes, until the potatoes are golden and crispy. Check the garlic around 35 minutes—if it starts to darken too much, remove it early and set aside.

5. Mash the Garlic

Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins and mash into a paste with a knife or fork.

6. Combine and Finish

Add the mashed garlic, juice from the remaining lemon wedges, and chopped basil to the dish. Gently stir everything together, allowing the warm feta to melt slightly and coat the potatoes.

7. Drizzle and Serve

Finish with a drizzle of honey and an extra sprinkle of basil. Serve hot and enjoy the heavenly blend of crispy, creamy, garlicky, and sweet.

What to Serve with Roasted Potatoes and Feta

This dish is a fantastic side but can also stand alone with a salad or protein. Here are some pairing ideas:

• Grilled chicken or steak – A hearty main for the rich, creamy potatoes.
• Baked salmon or shrimp – The lemon and garlic pair beautifully with seafood.
• Mediterranean salads – Try a cucumber and red onion salad with a vinegar-based dressing.
• Eggs – Perfect for brunch with poached or fried eggs on top.

Tips & Variations

• Use Yukon Gold or baby potatoes – They roast beautifully and get ultra-crispy.
• Try sundried tomatoes – Adds a sweet and tangy punch.
• Add crunch – Toasted pine nuts or crushed pistachios add texture and flavor.
• Make it spicy – Sprinkle with red chili flakes or a drizzle of hot honey.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F until heated through, or sauté in a skillet for extra crispness.
• Freeze: Not recommended due to feta’s texture after freezing.

Why This Dish Works

This recipe is proof that you don’t need a long list of ingredients to create something exceptional. The key here is the contrast of textures and flavors: crisp potatoes, creamy feta, mellow roasted garlic, zesty lemon, and just a hint of honeyed sweetness. It’s elegant enough to impress, yet simple enough to make any night of the week.

Final Thoughts

Whether you’re planning a holiday spread, a cozy date night, or just want a new way to enjoy potatoes, this Roasted Potatoes with Baked Feta and Garlic recipe will become your go-to. It’s comforting, flavorful, and wildly satisfying—a dish that turns ordinary into unforgettable.

The Goods

Roasted Potatoes with Baked Feta and Garlic

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Easy roasted potatoes with baked feta and garlic—crispy, creamy, and packed with Mediterranean flavor. A comforting, versatile side dish.

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine American

Recipes

• 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 whole head of garlic top sliced off
• 1 lemon quartered
• 1 tablespoon honey
• ¼ cup 20 g fresh basil, chopped

Instructions

Prep the Oven and Potatoes

• Preheat your oven to 390°F (200°C). Cut your washed potatoes into bite-sized cubes and place them in a baking dish.

Season the Potatoes

• Drizzle 1 tablespoon of olive oil over the potatoes. Sprinkle with dried thyme, oregano, salt, and pepper. Toss well to ensure each cube is coated evenly.

Add Feta, Garlic, and Lemon

• Nestle the block of feta cheese into the center of the dish. For extra flavor, press one side into the seasoned potatoes before flipping it to face upward. Add the head of garlic and half the lemon wedges to the baking dish. Drizzle everything with the remaining olive oil.

Roast

• Place the dish in the oven and roast for 45–55 minutes, until the potatoes are golden and crispy. Check the garlic around 35 minutes—if it starts to darken too much, remove it early and set aside.

Mash the Garlic

• Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins and mash into a paste with a knife or fork.

Combine and Finish

• Add the mashed garlic, juice from the remaining lemon wedges, and chopped basil to the dish. Gently stir everything together, allowing the warm feta to melt slightly and coat the potatoes.

Drizzle and Serve

• Finish with a drizzle of honey and an extra sprinkle of basil. Serve hot and enjoy the heavenly blend of crispy, creamy, garlicky, and sweet.