Description
Golden, crispy potato cubes roasted with whole garlic cloves and a block of feta cheese for creamy, tangy bursts in every bite—an irresistible crowd‑pleaser.
Ingredients
1½ lb Yukon Gold or red potatoes, cut into 1″ cubes,1 block (8 oz) feta cheese,8–10 whole garlic cloves, peeled,3 tbsp extra‑virgin olive oil,1 tsp fresh rosemary or thyme, chopped,Salt and freshly ground black pepper, to taste,Zest or juice of ½ lemon (optional garnish)
Instructions
Preheat oven to 425°F (220°C). Toss potato cubes and garlic cloves with olive oil, salt, pepper, and herbs.,Spread everything in a single layer on a rimmed baking sheet or oven‑safe dish.,Nestle the block of feta in the center of the potatoes.,Roast for 35–40 minutes, tossing halfway, until potatoes are golden and crispy, garlic is soft, and feta is bubbly and slightly browned.,Finish with lemon zest or juice, extra herbs, and freshly cracked pepper before serving hot.
Notes
Yukon Gold and red potatoes give the best creamy texture—russets may get floury.,Use a block of feta for creamy, melty pockets; crumbled feta will dry out.,For dairy-free, substitute plant‑based cheese; for goat‑cheese lovers, try that instead.,Prep ahead by cubing and seasoning potatoes, then refrigerate until ready to bake. Add feta just before roasting.
