Potatoes with Baked Feta

This Mediterranean roasted potato and feta dish transforms simple ingredients into a comforting meal that balances tangy cheese with crispy potatoes and sweet roasted garlic. Perfect as a main dish with a side salad or as a show-stopping side for dinner parties, this recipe has become my go-to when I want something impressive yet effortless.

I discovered this dish during a particularly busy work week when I needed something comforting that could cook while I finished deadlines. The aroma of roasting garlic filled my apartment, and since then, I've made it countless times, each time experimenting with different herbs and additions.

Ingredients

• Large baking potatoes: The starchy variety creates the perfect crispy exterior and fluffy interior
• Block of feta cheese: Traditional Greek feta provides the best tangy flavor and creamy texture
• Olive oil: Use good quality extra virgin for the best Mediterranean flavor
• Dried thyme: Adds earthy aromatic notes that complement the potatoes
• Dried oregano: Brings classic Greek flavor that holds up well during roasting
• Whole garlic head: Transforms into sweet buttery goodness when roasted
• Fresh lemon: The acidity balances the richness of the feta
• Honey: Creates caramelization and adds subtle sweetness
• Fresh basil: Brightens the dish with color and herbaceous notes

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 390°F (200°C) and allow it to fully heat. Meanwhile, thoroughly wash your potatoes under cool running water, scrubbing away any dirt. Cut them into evenly sized cubes about 1-inch across so they cook uniformly. Transfer them to a baking dish large enough to hold everything comfortably without overcrowding.

Season the Potatoes:

Measure out 1 tablespoon of your best olive oil and drizzle it slowly over the potatoes. Sprinkle the dried thyme, oregano, salt, and black pepper across the potatoes. Using clean hands, toss everything together until each potato cube has a light coating of oil and seasonings. Make sure the potatoes are spread in a single layer for optimal crispiness.

Add the Feta and Garlic:

Take your block of feta and place it right in the center of the potato-filled baking dish. For an extra flavor boost, gently press one side of the feta block into the seasoned potatoes, picking up some of the herbs and spices, then flip it over. Prepare your garlic by slicing off the top quarter of the entire head, exposing the cloves inside. Place this and half your lemon wedges among the potatoes. Finish by drizzling the remaining tablespoon of olive oil over everything, making sure the exposed garlic cloves get a good coating to prevent burning.

Bake to Perfection:

Place the baking dish in the center of your preheated oven. Allow everything to roast for 45-55 minutes, keeping a watchful eye on the progress. The potatoes should develop a golden crispy exterior while the feta softens and begins to brown slightly on top. The garlic is particularly sensitive watch it carefully and if it starts to take on too much color, remove it from the dish after about 35 minutes. The dish is ready when the potatoes are fork-tender with crispy edges.

Mash and Mix:

Once removed from the oven, allow the garlic to cool just enough to handle safely. Hold the garlic head with the cut side down and gently squeeze the bottom and sides to push out the soft, roasted cloves. They should slide out easily. On a small portion of your cutting board, use the side of a knife to smash and work the garlic into a smooth paste. Add this paste to the baking dish. Take your remaining fresh lemon wedges and squeeze their juice evenly over the dish. Scatter the chopped fresh basil throughout. Using a spatula, gently fold everything together, allowing the softened feta to partly blend with the potatoes while still maintaining some distinct chunks.

Finishing Touch:

As the final step, drizzle the tablespoon of honey in a zigzag pattern across the entire dish. The heat from the potatoes and feta will help it spread slightly. Scatter additional fresh basil leaves on top for a beautiful color contrast and fresh aroma that will entice everyone to the table immediately.

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This recipe reminds me of my first trip to Greece, where I experienced the magic of baked feta for the first time. The taverna owner taught me that the key was using the block form rather than crumbled feta, which preserves the cheese's integrity while allowing it to soften perfectly in the oven.

Make Ahead Options

This dish works beautifully as a make-ahead option for busy weeknights. Prepare the potatoes and seasonings in your baking dish up to a day in advance, cover with plastic wrap, and refrigerate. Simply add the feta and garlic just before baking. The cold potatoes might require an extra 5-7 minutes of cooking time, but the result is just as delicious. I often prepare two batches on Sunday for easy reheating throughout the workweek.

Perfect Substitutions

If you need to make adjustments, this recipe graciously accommodates alternatives. Sweet potatoes create a lovely variation with their natural sweetness complementing the tangy feta. For a dairy-free version, firm tofu marinated in lemon juice and nutritional yeast offers a surprisingly comparable experience. And while dried herbs work perfectly, fresh rosemary and thyme elevate the dish even further when available. When fresh basil is out of season, a handful of fresh parsley or mint makes an excellent stand-in.

Serving Suggestions

Transform this dish from a side to a complete meal by serving it alongside a simple Greek salad with cucumbers, tomatoes, and olives dressed with olive oil and lemon juice. For an impressive dinner party spread, pair it with grilled lamb chops or a simple roasted chicken. The dish also works beautifully at room temperature, making it perfect for potlucks or buffet-style gatherings. I always keep warm pita bread nearby to scoop up every last bit of the melted feta and roasted garlic.

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Enjoy this delightful Mediterranean-inspired dish, and bring a taste of Greece to your table!

Frequently Asked Questions

→ What kind of potatoes work best for this dish?

Large baking potatoes like Russets or Yukon Golds work best for this dish. They maintain their shape while getting crispy on the outside and fluffy inside. You can also use red potatoes or baby potatoes for a different texture, just adjust the cooking time accordingly.

→ Can I use a different type of cheese instead of feta?

Yes, while feta is traditional and offers a distinctive tangy flavor, you can substitute with halloumi, goat cheese, or even brie for different flavor profiles. Each cheese will melt differently, so keep an eye on baking times.

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

The garlic is properly roasted when the cloves feel soft when pressed and have turned a golden caramel color. This typically happens after 35-40 minutes in the oven. If the garlic starts to darken too much before this point, remove it earlier to prevent bitter flavors.

→ Can this dish be made ahead of time?

Yes, you can prepare the dish up to the baking stage and refrigerate it for up to 24 hours. When ready to serve, simply bake it for an additional 5-10 minutes to account for the cold ingredients. The finished dish is best enjoyed freshly made, but leftovers can be refrigerated and reheated.

→ Is the honey necessary or can I skip it?

The honey adds a subtle sweetness that balances the tangy feta and savory garlic, but it's optional. For a savory alternative, you could use a drizzle of balsamic glaze or omit it entirely. For a vegan option, substitute with maple syrup or agave nectar.

→ What can I serve with this dish?

This versatile dish works well as a side with grilled meats or fish, or as a vegetarian main course with a green salad. It also pairs beautifully with a Greek salad, roasted vegetables, or as part of a Mediterranean mezze spread with hummus and olives.