Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe

If you’re looking for a cozy, flavorful dish that feels fancy but comes together effortlessly, you’re in for a treat with this Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe. It’s loaded with golden, crispy potatoes, creamy baked feta, and that irresistible zing of lemon and fresh basil—plus the sweet depth of roasted garlic. Seriously, every time I make this, friends ask for the recipe right away. Stick with me and I’ll walk you through all the little tips to get it just right.

Ingredients & Why They Work

This Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe is all about simple ingredients playing off each other beautifully. Crispy potatoes provide the perfect canvas for tangy feta, while roasted garlic adds mellow depth, and lemon & basil bring fresh brightness. When you shop, look for baking potatoes with good structure, a solid block of feta (not crumbly), and fresh basil for that vibrant finish.

• Baking Potatoes: Choose large, starchy potatoes like Russets for crisp edges and fluffy interiors after roasting.
• Feta Cheese: A firm block of feta works best here—too soft, and it won’t hold its shape in the oven.
• Olive Oil: Go for good quality extra virgin—it helps crisp the potatoes and carries flavor beautifully.
• Dried Thyme & Oregano: These Mediterranean herbs add warmth and earthiness that complement the feta.
• Salt & Pepper: Basic but essential, balancing flavors and enhancing the natural sweetness of potatoes and garlic.
• Red Chili Flakes: Adds the perfect tiny kick—adjust to your heat preference.
• Garlic Head: Roasting a whole garlic head softens it into a caramelized, spreadable treasure.
• Lemon: Brightens and cuts through the richness of feta and potatoes—use fresh halved lemon for juice.
• Honey: Just a drizzle adds warmth and a subtle sweetness that surprises your palate.
• Fresh Basil: This finishes the dish with a lovely herbal fragrance, tying all the flavors together.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how this baked feta potato dish lends itself to customization—you can dial up heat, swap herbs, or even add other fixings to suit your mood. Don’t be shy about experimenting, especially once you’ve nailed the base recipe.

• Variation: One time, I tossed in a handful of halved cherry tomatoes during the roast—bursting with juicy sweetness that paired amazingly with lemon and feta.
• Diet Friendly: This recipe is naturally vegetarian; for vegan options, try swapping feta for a plant-based cheese or tofu seasoned similarly.
• Seasonal Twists: Fresh thyme and oregano work fine, but rosemary or sage can add a lovely autumn vibe.
• Heat Levels: For more spice, add a pinch more chili flakes or even a splash of smoked paprika for depth.

Step-by-Step: How I Make Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe

Step 1: Prep and Par-Boil the Potatoes

Start by washing and cutting your potatoes into evenly sized cubes—this helps them cook uniformly. Pop them in a saucepan, cover with water, and bring to a boil. Let them par-boil for about 6-8 minutes; this softens the inside while keeping them sturdy, so they won’t turn mushy in the oven. Drain and give them 2-3 minutes to steam dry—this little trick helps them crisp up better later.

Step 2: Season and Toss

Transfer potatoes to your baking dish and toss with dried thyme, oregano, salt, pepper, and olive oil until every cube is well-coated. Don’t skip the olive oil—that crunch and flavor come from good fat coverage. Now drizzle a little olive oil over the top of your garlic head, wrap it tightly in foil, and nestle it among the potatoes. This keeps the garlic from burning and lets it roast to a spreadable golden softness.

Step 3: Roast Until Golden and Crispy

Slide the dish into a 200°C (390°F) oven and roast for 30–40 minutes. You’re looking for potatoes that are golden, crispy on the outside, and just tender inside. The garlic should smell heavenly and feel soft when poked. Keep an eye so the potatoes don’t dry out—sometimes a quick toss halfway helps them roast evenly.

Step 4: Add the Feta and Lemon Finale

Pull the dish out and carefully remove the garlic. Place the block of feta smack in the center of the potatoes—if you want, I find dipping one side of the feta in the seasoning mix before flipping it over adds extra flavor. Squeeze half the lemon over the dish, then pop it back into the oven for 15 more minutes. This step softens the feta into creamy, melty deliciousness without losing its shape.

Step 5: Mash the Roasted Garlic and Mix

Once the garlic cools enough to handle, squeeze the cloves out and mash them gently with the flat side of your knife. Add all that roasted garlic goodness back into the potatoes along with the squeeze of the remaining lemon half and the fresh basil tears. Stir carefully so you don’t break up the feta too much, allowing pockets of melty cheese nestled among the potatoes.

Step 6: Drizzle, Sprinkle, and Serve

A final drizzle of honey brings a lovely subtle sweetness that balances the salty feta and bright lemon. Sprinkle with fresh basil shreds and red chili flakes, then serve immediately. Trust me, this combination is everything—comfort food but with a refreshing gourmet kick.

How to Serve Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe

Garnishes

I usually finish this dish with fresh torn basil leaves—it adds gorgeous color and fragrance. Sometimes, I’ll throw on an extra pinch of red chili flakes or a sprinkle of flaky sea salt for texture. If you love a little crunch, toasted pine nuts or slivered almonds make a lovely, unexpected top touch.

Side Dishes

This dish pairs beautifully with grilled chicken or salmon for a light dinner. I also serve it alongside a crisp green salad or steamed green beans with garlic for balanced meals. On busy nights, it’s a fantastic comfort meal all on its own with crusty bread to soak up those lemony juices.

Creative Ways to Present

For gatherings, I often roast smaller potatoes instead of cubes, then arrange everything in a rustic cast-iron skillet for a cozy look that’s easy to serve family-style. Drizzling a little extra honey and adding basil right before serving keeps it fresh and pretty. It never fails to impress on the dinner table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for 2-3 days. The potatoes remain quite tasty but might lose some crispness, which is totally normal. Just be sure to separate fresh basil if possible and add it fresh when reheating.

Freezing

I haven’t frozen this dish much because the texture changes a bit with frozen potatoes and feta, but if you do freeze, flash cool it first and store in airtight containers. Thaw slowly in the fridge overnight and add fresh herbs when reheating.

Reheating

To reheat, I pass leftovers under the oven or toaster oven broiler for just a few minutes to regain some crispness. Microwave is okay but the potatoes get softer, so I prefer the oven method for best texture. Add a little extra basil or lemon juice right before serving to lift the flavors again.

FAQs

Final Thoughts

I have to say, this Baked Feta Potatoes with Roasted Garlic, Lemon, and Basil Recipe holds a special place in my kitchen—it’s one of those dishes that feels both comforting and a little indulgent. I love sharing it with friends because it feels like a treat but is so simple to make. Give it a go, and I promise you’ll have a new go-to for weeknight dinners or impressing guests with minimal fuss. Happy cooking!

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