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Baked Feta Potatoes

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A rich one-pan dish with crispy roasted potatoes, creamy baked feta, garlic, lemon, and fresh basil, perfect as a vibrant summer side dish.

Ingredients

  • 2 large baking potatoes
  • 200 g block of feta
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp red chilli flakes
  • 1 head garlic (top sliced off)
  • 1 lemon, quartered + extra juice
  • 1 tbsp honey
  • ¼ cup fresh basil

Instructions

  1. Preheat oven to 200 °C (390 °F).
  2. Wash and cube the potatoes (no need to peel unless preferred). Parboil in boiling water for 6–8 minutes, then drain and steam dry.
  3. Toss potatoes in a baking dish with olive oil, thyme, oregano, salt, and pepper. Nestle the garlic head alongside. Roast for 30–40 minutes until golden and nearly done.
  4. Place the block of feta in the center, squeeze half the lemon over it, sprinkle chilli flakes, and roast another 15 minutes. Remove garlic from the dish.
  5. Once cool enough, squeeze the garlic cloves from their skins and mash into a paste.
  6. Break up the feta with a spoon, stirring it into the potatoes with the mashed garlic, remaining lemon juice, honey, and basil. Toss gently to coat.

Notes

  • If potatoes are underdone, scoop out the feta and garlic, then return potatoes to roast longer.
  • Use crumbled feta instead of a block for a quicker alternative.
  • To make this dish vegan, swap the feta for a vegan substitute and honey for maple syrup.
  • Sweet potatoes can be used, but they cook differently from regular potatoes.
  • Leftovers can be stored in an airtight container for up to 5 days and enjoyed warm or cold.

Nutrition

Find it online: https://lauracooks.com/baked-feta-potatoes/