Roasted Potatoes with Baked Garlic and Feta

  • 1–2 large baking potatoes, washed and cubed

  • 7 oz (200 g) block feta cheese

  • 2 tbsp olive oil, divided

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 head garlic, top sliced off

  • 1 lemon, quartered

  • 1 tbsp honey

  • 1/4 cup (20 g) fresh basil, chopped

Directions

Preheat the oven to 390°F (200°C). Place the cubed, washed potatoes into a baking dish and drizzle them with 1 tablespoon of olive oil. Season with thyme, oregano, salt, and pepper, then toss to coat. Set the block of feta in the center of the dish, pressing one side of it into the seasoned potatoes before flipping it over so it picks up extra flavor. Add the garlic head and half of the lemon wedges to the dish, then drizzle the remaining tablespoon of olive oil over everything. Roast for 45–55 minutes, until the potatoes are crisp and golden; remove the garlic earlier, around 35 minutes, if it starts to brown too much. When the garlic is cool enough to handle, squeeze the soft cloves out and mash them into a paste. Add the garlic paste, juice from the remaining lemon wedges, and chopped basil to the baking dish, and gently mix everything together with the roasted feta and potatoes. Finish by drizzling honey over the top and sprinkling with extra fresh basil before serving.