Baked Feta Herb Potatoes (Print Version)
# Ingredients:
01 -
2 large baking potatoes, cubed
02 -
200 grams feta cheese, block
03 -
2 tablespoons olive oil
04 -
1 teaspoon dried thyme
05 -
1 teaspoon dried oregano
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
08 -
0.5 teaspoon red chilli flakes
09 -
1 head garlic, top trimmed
10 -
1 lemon, quartered
11 -
1 tablespoon honey
12 -
20 grams fresh basil, shredded
# Instructions:
01 -
Set oven temperature to 200°C.
02 -
Wash and cube the potatoes. Place them in a saucepan, cover with water, and bring to a boil. Parboil for 6–8 minutes until just tender, then drain and allow to steam dry for 2–3 minutes.
03 -
Transfer potatoes to a baking dish. Add dried thyme, oregano, salt, black pepper, and olive oil. Stir to coat evenly.
04 -
Roast potatoes in the oven for 30–40 minutes, until golden, crispy, and nearly cooked through.
05 -
Nestle the feta block in the center of the tray, coating one side with the seasonings if desired. Squeeze the juice of half a lemon over the dish.
06 -
Remove the garlic head from the tray. Once cooled, squeeze softened garlic from the skins and mash with the side of a knife. Set aside.
07 -
Return dish to oven and bake for an additional 15 minutes, until the feta is soft and slightly golden.
08 -
Stir mashed roasted garlic and juice of the remaining half lemon into the potatoes. Add fresh basil and gently combine with baked feta.
09 -
Drizzle honey over the dish and garnish generously with additional shredded basil. Serve immediately.
# Notes:
01 -
Parboiling potatoes prior to roasting ensures a crisp, golden exterior and fluffy interior.
02 -
Adding feta midway prevents rubbery texture and keeps potatoes extra crispy.