Potatoes with Feta Garlic

This spud roasting technique turns basic items into a Mediterranean-inspired treat with smooth feta, fragrant herbs, and oven-roasted garlic. The intense heat browns the potatoes while the feta turns into a soft, tangy layer that makes a tasty mix of different textures and tastes.

I stumbled upon this combo during a kitchen adventure when my cupboard was nearly empty. What began as making do with what I had quickly turned into a household favorite that even my cheese-wary teenager now asks for all the time.

What You'll Need

• Russet potatoes: Selected for their soft insides that turn creamy while the outsides get wonderfully crisp
• Chunk feta cheese: Used whole instead of crumbled to create that wow-factor melt in the oven
• Olive oil: Pick something tasty as it adds lots of flavor to your final dish
• Dried seasonings (oregano and thyme): Bring traditional Mediterranean notes that handle high heat well
• Whole garlic: A complete bulb turns sweet and spreadable after roasting
• Lemon: Gives freshness and balances the rich cheese
• Honey: Creates an unexpected sweet touch against the salty feta
• Fresh basil: Tossed in at the end for color and fresh herbal kick

Cooking Guide

Set up your oven:

Warm your oven to 390°F and grab your baking tray. This hot temp is key for getting those crispy potato edges. Choose a dish where potatoes can spread out instead of stack up to make sure they all roast evenly and get super crispy.

Flavor your potatoes:

After coating with olive oil, mix in the herbs to cover each potato chunk. Take your time mixing so all pieces get properly seasoned. This step builds the taste foundation for the whole dish.

Set up cheese and garlic:

Put the feta block right in the middle for a stunning look. The smart trick of pushing one side into the flavored oil before flipping makes sure the cheese soaks up tons of flavor. For the garlic, just trim the top to show all the cloves while keeping them together for easy roasting.

Cook until done:

During the 45-55 minutes in the oven, something amazing happens. The potatoes get a golden outer layer while staying tender inside. The feta gets soft without totally melting, making a creamy texture that will mix with the potatoes later. The garlic turns from sharp to sweet and soft.

Blend everything:

This part brings all elements together. The roasted garlic becomes soft enough to spread its flavor throughout. When you stir the soft feta with the potatoes, you get different textures in each bite some more cheesy, some more potato-heavy, making every mouthful interesting.

Last touches:

The honey drizzle might sound weird, but this final addition balances the savory, salty parts with a hint of sweetness that makes the whole dish better. The fresh basil adds green color and a garden-fresh note that cuts through the richness.

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This dish takes me back to my time in Greece where you'd find similar mixtures of feta, potatoes, and herbs at many dinner tables. The first time I made it for my family, my garlic-hating, feta-avoiding uncle helped himself to three servings and then wanted to know how I made it.

Personalize It

The simple combo of potatoes, feta, and garlic lets you change things up however you want. Throw in some cherry tomatoes or chopped peppers while roasting for extra sweetness and color. Add a pinch of red pepper flakes if you like things spicy. You could even scatter some olives throughout for a salty kick that goes great with the feta.

Keeping Leftovers

Keep any extras in a sealed container in your fridge for up to three days. When you want to eat them again, lay them out flat on a baking sheet and warm in a 350°F oven for about 10 minutes. This helps the potatoes get a bit crispy again. Try not to use the microwave as it'll make your potatoes mushy.

Swap Ideas

Don't worry if you're missing some items. Small new potatoes work just as well as larger ones. You can use goat cheese instead of feta if you want a different kind of tang. Fresh herbs like dill or rosemary can stand in for the dried stuff. If you can't do dairy, try a block of firm tofu soaked in lemon juice, nutritional yeast, and herbs.

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Now that you've got all the steps, suggestions, and tricks, it's time to dig into your tasty Mediterranean creation!

Frequently Asked Questions

→ What kinds of potatoes work best for this dish?

Sure! Baking potatoes get super crispy on the outside and fluffy inside, but Yukon Gold will give you a rich buttery taste. Red potatoes are a good pick too if you want them to hold their shape better. Just keep an eye on the cooking time depending on how big your pieces are.

→ I don't have feta—what else works?

No problem! Goat cheese has that tanginess like feta, halloumi stays firmer if you'd prefer it doesn't melt, and brie gives a super creamy texture. Experiment based on what you're into—they all work great with the garlic and potatoes.

→ Is it okay to prep this ahead?

Absolutely! You can cut the potatoes in advance and keep them in some cold water in the fridge for up to a day. The dish is best right out of the oven—crispy potatoes and warm feta are delicious—but if you need to reheat, pop leftovers in at 350°F for about 10-15 minutes.

→ How do I add some heat to this dish?

Easy! Sprinkle in some red pepper flakes or chopped chili when seasoning everything. Smoky paprika before baking gives an extra kick too. Or finish with chili oil for a spicy boost at the end.

→ What pairs well with this dish?

This is great alongside grilled fish or chicken for a complete plate. You could also keep it simple with a fresh salad or some roasted veggies. For vegetarians, go big with a bean salad or Mediterranean-style dips like hummus and tzatziki.

→ Dried basil okay instead of fresh?

Fresh basil brings a brightness that's hard to beat, but if you're out, go for 1 teaspoon of dried basil mixed with the other herbs before baking. Or swap in fresh parsley, dill, or mint at the end for that pop of freshness.