Ingredients
Scale
- 2 large Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional, adjust to spice preference)
- 1 whole garlic bulb (top trimmed to expose cloves)
- 200 grams (7 ounces) block of feta cheese
- 1 lemon, halved
- 1 tablespoon honey (optional, to balance the saltiness)
- ¼ cup fresh basil leaves, chopped
- Extra olive oil for drizzling (optional)
Preparation Notes
- Yukon Golds are great for their creamy texture, while Russets deliver extra crispiness.
- Choose a high-quality feta block over crumbled feta for best texture and flavor.
- The garlic will roast whole and can be squeezed out like paste once baked.
Instructions
- Preheat the oven
Start by preheating your oven to 400°F (200°C). A hot oven helps the potatoes develop a nice crispy exterior while staying tender inside. - Prepare the potatoes
Cube the potatoes into evenly sized 1-inch chunks. This ensures they cook evenly and get crispy on all sides.
Place the potatoes in a large mixing bowl, then add the olive oil, oregano, thyme, salt, black pepper, and red chili flakes if using.
Toss thoroughly to coat each piece with the oil and seasoning blend. - Assemble in the baking dish
Use a ceramic, enamel, or metal roasting dish. Avoid glass if possible, as it doesn’t conduct heat as evenly.
Spread the potatoes out in a single layer in the dish. Nestle the garlic bulb (cut side up) into one corner and drizzle a little olive oil over it. - Roast the potatoes
Place the tray in the preheated oven and roast for 25–30 minutes. About halfway through, take a spatula and toss the potatoes gently to encourage even browning and crisping. - Add the feta block
After the initial roasting time, remove the tray from the oven. Make a small space in the center and add the feta block.
Optionally drizzle a little olive oil over the top of the feta to help it brown. - Finish roasting
Return the tray to the oven and roast for another 15 minutes. By the end, the potatoes should be golden-brown, the feta creamy and lightly golden, and the garlic soft enough to squeeze from the bulb. - Add finishing flavors
Remove the tray from the oven. Let it cool for 2–3 minutes.
Squeeze the roasted garlic cloves out of the bulb directly into the potatoes. Their flavor will be mild, caramelized, and aromatic.
Squeeze over the juice of half a lemon, drizzle with the honey if using, and scatter the fresh basil on top.
Gently mix the feta into the potatoes to create a soft, creamy coating. - Serve warm
Plate and serve while still warm. Drizzle with a little extra olive oil if desired and a few cracks of black pepper.
Notes
- Use block feta, not crumbled: Crumbled feta tends to dry out and won’t melt as nicely in the oven. A full block softens and develops a creamy texture that coats the potatoes beautifully.
- Cut potatoes evenly: Uniformity is key. If your cubes are uneven, some may overcook while others are underdone.
- Season generously: Potatoes absorb flavor, so don’t shy away from seasoning. Adjust salt levels based on your feta’s saltiness.
- Avoid overcrowding: Make sure the potatoes have space between them in the pan. This allows them to roast and caramelize instead of steaming.
- Don’t skip the garlic bulb: Roasting it whole mellows its bite and creates a luxurious paste that blends into the dish.
- Try lemon zest: If you want an extra lemony note, zest the lemon before juicing and sprinkle the zest over the top just before serving.
- Add greens: Toss in a handful of baby spinach or arugula after baking for a complete one-dish meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes