Golden roasted potatoes, creamy baked feta, sweet roasted garlic, and fresh basil come together in this comforting Mediterranean-inspired recipe. I love how the crispy potatoes absorb the rich, tangy feta while the roasted garlic and fresh lemon add incredible depth of flavor. Whether I serve it as a hearty side dish or enjoy it as a light vegetarian meal, this dish always feels satisfying and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1–2 large baking potatoes, washed and cubed
7 oz (200 g) block feta cheese
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 head garlic, top sliced off
1 lemon, quartered
1 tablespoon honey
¼ cup fresh basil, chopped
Directions
I preheat the oven to 390°F (200°C) and place the cubed potatoes in a baking dish.
Then I drizzle 1 tablespoon of olive oil over the potatoes, then season them with thyme, oregano, salt, and black pepper before tossing everything together until evenly coated.
I place the block of feta in the center of the baking dish and arrange the garlic head along with half of the lemon wedges around it. Then I drizzle the remaining olive oil over the feta, garlic, and potatoes.
I roast everything for 45–55 minutes, or until the potatoes are golden and crispy. If the garlic starts browning too quickly, I remove it after about 35 minutes.
Once the garlic is cool enough to handle, I squeeze the softened cloves from their skins and mash them into a smooth paste.
I add the roasted garlic paste, the juice from the remaining lemon wedges, and the chopped basil to the baking dish.
Next I gently mix the creamy feta with the roasted potatoes until everything is evenly coated.
I finish the dish with a drizzle of honey and garnish with extra fresh basil before serving warm.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 320 kcal per serving
Variations
I like adding cherry tomatoes to the baking dish during the last 20 minutes of roasting for extra sweetness and color. Sometimes I include sliced red onion or bell peppers for more vegetables and flavor. When I want a little heat, I sprinkle in crushed red pepper flakes before roasting. I also enjoy adding olives or toasted pine nuts just before serving for a Mediterranean-inspired finish. If I want a heartier meal, I serve the roasted potatoes and feta alongside grilled chicken or chickpeas.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in a 350°F (175°C) oven for about 10–15 minutes so the potatoes become crisp again and the feta softens. If I need a quicker option, I microwave individual portions for 1–2 minutes, although the potatoes will be less crispy. I do not usually freeze this dish because the texture of the feta and potatoes changes after thawing.
FAQs
Can I use another type of potato?
Yes. I often use Yukon Gold or baby potatoes because they roast beautifully and develop a creamy interior.
Can I replace feta cheese?
Yes. I sometimes use goat cheese or halloumi for a different flavor and texture, although feta provides the most authentic Mediterranean taste.
Why is the garlic roasted separately?
I roast the whole garlic head because it becomes soft, sweet, and spreadable, creating a rich paste that blends perfectly with the feta and potatoes.
Can I prepare this dish ahead of time?
Yes. I cut the potatoes and prepare the garlic in advance, then assemble and roast everything when I’m ready to serve.
What can I serve with this recipe?
I enjoy serving it alongside grilled chicken, roasted fish, lamb, or a crisp green salad. It also works wonderfully as a satisfying vegetarian main course with warm crusty bread.
Conclusion
I love making this Roasted Potatoes with Baked Feta and Garlic because it combines crispy potatoes, creamy feta, sweet roasted garlic, and bright fresh herbs in every bite. The simple preparation and bold Mediterranean flavors make it a reliable recipe for both weeknight dinners and special gatherings. Whether I serve it as a side dish or enjoy it as a light meal, it always delivers comforting flavor with minimal effort.
📖 Recipe:
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Roasted Potatoes with Baked Feta and Garlic
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden roasted potatoes, creamy baked feta, sweet roasted garlic, and fresh basil come together in this comforting Mediterranean-inspired dish. Bright lemon and a drizzle of honey add the perfect balance of freshness and richness.
Ingredients
1–2 large baking potatoes, washed and cubed
7 oz (200 g) block feta cheese
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 head garlic, top sliced off
1 lemon, quartered
1 tablespoon honey
1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 390°F (200°C). Place the cubed potatoes in a baking dish.
- Drizzle 1 tablespoon of olive oil over the potatoes. Season with thyme, oregano, salt, and black pepper, then toss to coat evenly.
- Place the block of feta in the center of the dish and arrange the garlic head and half of the lemon wedges around it. Drizzle the remaining olive oil over the feta, garlic, and potatoes.
- Roast for 45–55 minutes, or until the potatoes are golden and crispy. If the garlic browns too quickly, remove it after about 35 minutes.
- When cool enough to handle, squeeze the roasted garlic cloves from their skins and mash into a smooth paste.
- Add the roasted garlic paste, the juice from the remaining lemon wedges, and the chopped basil to the baking dish.
- Gently mix the creamy feta with the roasted potatoes until evenly coated.
- Finish with a drizzle of honey, garnish with extra basil if desired, and serve warm.
Notes
Add cherry tomatoes during the last 20 minutes of roasting for extra sweetness.
Sliced red onion or bell peppers make great additions.
Sprinkle with crushed red pepper flakes for a spicy kick.
Top with olives or toasted pine nuts before serving for extra Mediterranean flavor.
Serve with grilled chicken, fish, lamb, chickpeas, or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes for the best texture.
Freezing is not recommended as the texture of the potatoes and feta may change.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg
