Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the potatoes:
In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, dried thyme, oregano, salt, and black pepper. Spread them out evenly on the prepared baking sheet.
Add the garlic and feta:
Place the whole head of garlic (with the top sliced off) on the baking sheet. Drizzle it with a bit of olive oil and wrap loosely in foil. Place the block of feta in the center or corner of the sheet. Drizzle the remaining 1 tablespoon of olive oil over the feta.
Bake:
Bake for 35–40 minutes, until the potatoes are golden and crispy, the garlic is soft, and the feta is warm and slightly browned.
Add lemon and honey:
In the last 5 minutes of baking, add the lemon quarters to the baking sheet so they caramelize slightly. Remove everything from the oven once done.
Assemble the dish:
Squeeze the roasted garlic cloves out of their skins and toss them with the roasted potatoes. Gently break the feta and mix slightly for a creamy texture. Drizzle the honey over the entire dish.
Finish and serve:
Sprinkle fresh chopped basil over the top. Serve immediately with the roasted lemon wedges for squeezing.
Tips:
Crispier Potatoes: Soak the cubed potatoes in cold water for 15–20 minutes before roasting. Drain and pat dry before tossing with oil and seasoning.
Roasting Garlic: Wrap the garlic head in foil to roast evenly and prevent burning.
Feta Texture: Bake the feta in a small dish or wrap in foil to keep it soft and creamy.
Even Cooking: Cut potatoes into uniform cubes.
Serve Immediately: Best enjoyed hot, when the feta is soft and potatoes are crispy.
Variations:
Add Veggies: Add red onion wedges, cherry tomatoes, or bell peppers.
Make it Spicy: Sprinkle red pepper flakes or drizzle with chili oil.
Herb Swap: Use rosemary or fresh thyme instead of dried herbs.
Different Cheese: Substitute halloumi or goat cheese for a different taste.
Lemon Zest: Add zest before serving for extra brightness.
Q&A:
Q: Can I make this recipe ahead of time?
A: You can roast the potatoes and garlic ahead, but bake the feta and assemble just before serving.
Q: Is this dish gluten-free?
A: Yes, as long as your feta and spices are gluten-free.
Q: Can I use crumbled feta instead of a block?
A: Yes, but a block holds its shape better and gives a creamier result.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F (175°C) oven for 10–15 minutes. Avoid microwaving.
