Baked Feta Potatoes
374kcal
Ingredients
- 2 large baking potatoes
- 1 200 g block of feta
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red chilli flakes
- 1 head of garlic top cut off
- 1 lemon halved
- 1 tablespoon honey
- ¼ cup | 20g fresh basil
Equipment
Method
- Preheat your oven to 200C | 390F
- Wash and cube your potatoes. Add them to a saucepan and cover with water, then bring to the boil. Par-boil the potatoes for 6-8 minutes (no more than 10), then drain and steam dry for 2-3 minutes.
- Add the potatoes to your baking dish, along with the thyme, oregano, salt, and pepper, and 2 tablespoon olive oil, and stir them to coat them evenly.
- Drizzle the garlic with a little olive oil, wrap it in foil, and add to the baking dish.
- Roast the potatoes and garlic for 30 - 40 minutes until golden and crispy and almost cooked.
- Remove the potatoes from the oven and take out the garlic. Add the feta to the middle of the tray (I like to dip one side in the seasonings, then flip it over). Squeeze over half the lemon.
- Put the dish back in the oven for another 15 minutes.
- Once the garlic has cooled, squeeze the garlic out of its skins and mash with the flat of your knife. Set aside.
- Stir the garlic mixture (you could use the whole head of garlic, or 1-2tsp mashed roasted garlic for a milder taste) and the juice of the other half of the lemon back into the potatoes along with your fresh basil, using a spoon to gently mix the roast potatoes with the baked feta.
- Drizzle over the honey and shredded basil and top the potatoes with the red chili flakes.
- Serve and enjoy!
Nutrition
Serving1gCalories374kcalCarbohydrates44gProtein12gFat18gSaturated Fat9gPolyunsaturated Fat8gCholesterol45mgSodium1063mgFiber5gSugar9g
Notes
I updated this recipe in May 2025 to cook the potatoes prior to adding the feta. I felt that keeping the feta in the entire time was prone to turning the feta slightly rubbery and the potatoes not crisping up enough - this edit means you get extra crispy potatoes and perfectly melty feta!
The flavor of roasted garlic works perfectly in this dish - but if you don't want to use a whole head of garlic, you could just add some minced garlic to the pan at the same time as when you add the feta.