Inspired by the viral baked feta pasta trend, this side dish swaps pasta for crispy, golden roasted potatoes. The combination of rich baked feta, sweet roasted garlic, fresh basil, and a drizzle of honey makes it deeply flavorful and satisfying.
Servings: 3
Cook Time: 45–55 minutes
Total Time: 45–55 minutes
Ingredients
- 1–2 large baking potatoes, washed and cubed
- 1 (200g) block of feta cheese
- 2 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 head of garlic, top sliced off
- 1 lemon, quartered
- 1 tbsp honey
- 1/4 cup (20g) fresh basil, chopped
Instructions
- Preheat oven to 200°C (390°F).
- Prepare the potatoes:
Cube the potatoes into small, even pieces and place them in a baking dish. Add 1 tbsp olive oil, thyme, oregano, salt, and pepper. Toss to coat evenly. - Add the feta:
Place the block of feta in the center of the dish. For extra flavor, press one side into the seasonings in the pan, then flip it over. - Add garlic and lemon:
Nestle the head of garlic and half of the lemon (cut-side down) into the baking dish. Drizzle everything with the remaining 1 tbsp olive oil. - Bake:
Bake for 45–55 minutes, until the potatoes are crispy and golden.
Tip: Check the garlic around the 35-minute mark—if it looks browned, remove it early to prevent burning. - Finish the garlic:
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins. Use a knife to finely mash into a paste. - Assemble the dish:
Add the garlic mash and juice from the remaining lemon quarters into the dish. Gently mix everything together, combining the potatoes with the soft baked feta. - Garnish and serve:
Drizzle the dish with honey and scatter over the chopped fresh basil. Serve warm.
Tips & Notes
- If your potatoes need more time to crisp, you can remove the feta block after 45 minutes and continue roasting the potatoes. This prevents the cheese from becoming rubbery.
- Smaller potato cubes will roast faster and more evenly, improving the dish’s overall texture.
Nutrition (per serving)
Calories: 498 | Fat: 24g | Saturated Fat: 11g | Cholesterol: 59mg
Sodium: 1418mg | Carbohydrates: 58g | Fiber: 6g | Sugar: 11g | Protein: 16g
Baked Feta Potatoes
- Cook Time: 45–55 minutes
- Total Time: 45–55 minutes
- Yield: Servings: 3
Description
Inspired by the viral baked feta pasta trend, this side dish swaps pasta for crispy, golden roasted potatoes. The combination of rich baked feta, sweet roasted garlic, fresh basil, and a drizzle of honey makes it deeply flavorful and satisfying.
Ingredients
-
1–2 large baking potatoes, washed and cubed
-
1 (200g) block of feta cheese
-
2 tbsp olive oil, divided
-
1 tsp dried thyme
-
1 tsp dried oregano
-
1 tsp salt
-
1 tsp black pepper
-
1 head of garlic, top sliced off
-
1 lemon, quartered
-
1 tbsp honey
-
1/4 cup (20g) fresh basil, chopped
Instructions
-
Preheat oven to 200°C (390°F).
-
Prepare the potatoes:
Cube the potatoes into small, even pieces and place them in a baking dish. Add 1 tbsp olive oil, thyme, oregano, salt, and pepper. Toss to coat evenly. -
Add the feta:
Place the block of feta in the center of the dish. For extra flavor, press one side into the seasonings in the pan, then flip it over. -
Add garlic and lemon:
Nestle the head of garlic and half of the lemon (cut-side down) into the baking dish. Drizzle everything with the remaining 1 tbsp olive oil. -
Bake:
Bake for 45–55 minutes, until the potatoes are crispy and golden.
Tip: Check the garlic around the 35-minute mark—if it looks browned, remove it early to prevent burning. -
Finish the garlic:
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins. Use a knife to finely mash into a paste. -
Assemble the dish:
Add the garlic mash and juice from the remaining lemon quarters into the dish. Gently mix everything together, combining the potatoes with the soft baked feta.
-
Garnish and serve:
Drizzle the dish with honey and scatter over the chopped fresh basil. Serve warm.
Notes
-
If your potatoes need more time to crisp, you can remove the feta block after 45 minutes and continue roasting the potatoes. This prevents the cheese from becoming rubbery.
-
Smaller potato cubes will roast faster and more evenly, improving the dish’s overall texture.