Description
Imagine golden, crispy potatoes roasted to perfection, then tossed with warm, melty feta and sweet roasted garlic until everything is coated in salty, creamy, garlicky goodness. It’s kind of like a Greek potato salad, kind of like a side dish sent from heaven. Serve it with grilled chicken, lamb, fish—or honestly, just grab a fork and go wild.
Ingredients
– 2 lbs baby potatoes (halved or quartered if large)
– 6–8 cloves garlic, peeled
– 8 oz block of feta cheese (use the good stuff, not pre-crumbled)
– 3 tbsp olive oil
– 1 tsp dried oregano
– Salt and black pepper to taste
– Optional: lemon zest, chili flakes, chopped parsley or dill to finish
Instructions
Step 1: Get those potatoes roasting
Preheat your oven to 425°F (220°C). Toss the potatoes and garlic cloves with 2 tablespoons of the olive oil, oregano, a generous pinch of salt, and some cracked black pepper. Spread them out on a baking sheet, cut side down for max crispiness. Roast for 30–35 minutes, flipping once halfway, until golden and crispy on the outside and tender on the inside.
Step 2: Add the feta magic
After the first 20 minutes of roasting, scoot the potatoes over a bit and add the block of feta right onto the pan. Drizzle it with the remaining 1 tablespoon of olive oil. Pop everything back in the oven for the final 10–15 minutes, until the feta is soft, golden on top, and slightly melty.
Step 3: Toss it all together
Once it’s out of the oven, gently smash the roasted garlic cloves with a fork right on the sheet pan. They’ll be soft and sweet and amazing. Toss the potatoes with the garlic and let the hot spuds help melt the feta into a creamy coating. Don’t fully mix it into a paste—leave some feta chunks for texture.
Step 4: Finish with flair
Zest some lemon over the top if you want a bright lift. Sprinkle on chili flakes if you’re spicy. Shower it with fresh herbs like parsley or dill if you’re fancy. Serve warm and brace yourself for compliments.
Notes
– Serve alongside grilled meat, fish, or roasted vegetables
– Stuff it into pita or wraps with greens and tzatziki for a killer lunch
– Add chopped olives or sun-dried tomatoes for a Mediterranean twist
– Top with a fried egg and call it brunch
– It’s also just great with a spoon. No judgment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~21g
- Carbohydrates: ~45g
- Protein: ~8g