Description
Indulge in the delightful combination of crispy roasted potatoes, creamy baked feta, and sweet roasted garlic. This Mediterranean-inspired dish is perfect for any gathering or a comforting weeknight dinner.
Ingredients
Scale
- 2 pounds starchy potatoes (Russets or Yukon Golds), cut into 1 to 1.5-inch pieces
- 7–8 ounces (around 200-225g) block of feta cheese, preferably packed in brine
- 1 whole head of garlic, peeled cloves preferred (or 2 if desired)
- 1/4 to 1/3 cup good quality extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- Optional: fresh parsley, dill, or chives for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Get out a large baking sheet, preferably one with low sides.
- Wash and peel your potatoes (if desired) and cut them into even 1 to 1.5-inch pieces.
- Place the chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a rolling boil and cook for about 7-10 minutes, or until fork-tender but not falling apart.
- Drain the potatoes very well in a colander and shake to remove excess moisture.
- Return the drained potatoes to the hot, empty pot over low heat for a minute or two, gently shaking to help evaporate any remaining surface water.
- Rough up the edges of the potatoes slightly using tongs or by shaking the pot.
- Transfer the par-boiled potatoes to the baking sheet and drizzle generously with olive oil.
- Sprinkle with dried oregano, salt, and freshly ground black pepper, and toss until evenly coated.
- Spread the potatoes out into a single layer on the baking sheet.
- Pop the baking sheet into the preheated oven and roast for 20-25 minutes.
- While the potatoes are roasting, prepare the feta and garlic by placing the block of feta in a small oven-safe dish and arranging the peeled garlic cloves around it.
- Drizzle the feta and garlic with another tablespoon or two of olive oil.
- After 20-25 minutes, stir the potatoes and place the dish with feta and garlic onto the oven rack next to the potatoes.
- Continue baking both for another 15-20 minutes, until the potatoes are golden brown and crispy, and the feta is soft and slightly melted.
- Carefully remove both dishes from the oven.
- Scoop the baked feta and garlic over the crispy potatoes or transfer the potatoes to a serving platter and place the feta and garlic in the center.
- Garnish with fresh herbs if using and serve immediately with lemon wedges on the side.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: For maximum crispness, do not skip the par-boil step and ensure the potatoes are not overcrowded on the baking sheet. A good quality block of feta packed in brine yields the best results.