flavor. You roast potatoes until the edges are crisp and caramelized, then pair them with feta that’s baked until soft
and creamy—plus garlic that turns sweet and mellow in the oven. When you mash and mix the feta with the roasted garlic
and a splash of lemon and olive oil, it becomes a luscious, tangy sauce that coats every potato like a warm blanket.
This dish is perfect when you want a side that steals the spotlight—or a meatless main that feels satisfying. It works
with chicken, fish, lamb, or steak, but it’s also incredible on its own with a simple salad. It’s a “one-pan-ish”
recipe (especially if you bake the feta while the potatoes roast) and it’s flexible: add herbs, tomatoes, chili flakes,
or spinach depending on the vibe you want.
If you love crispy roasted potatoes and you love feta, this recipe is going to feel like a life upgrade.
Ingredients:
For the Potatoes
- 900 g–1 kg (2–2.2 lb) baby potatoes (or Yukon gold), halved (quarter if large)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp smoked paprika (optional)
For the Baked Feta & Garlic
- 200 g (7 oz) block feta cheese (not crumbled)
- 1 whole head garlic
- 2 tbsp olive oil (plus more to drizzle)
- 1 tbsp lemon juice (plus zest optional)
- 2 tbsp warm water or reserved potato water (to loosen sauce if needed)
- Optional: 1 tsp honey (balances tang)
Optional Add-Ins / Garnish
- Fresh parsley or dill, chopped
- Chili flakes
- Cherry tomatoes (add to pan halfway through roasting)
- Baby spinach (stir in at the end)
- Extra lemon wedges
