Description

A rustic yet irresistible side dish featuring crispy roasted potatoes, melty baked feta, and mellow whole garlic cloves—all brought together with herbs and olive oil for comforting flavor in every bite.

Ingredients

1.5 lbs Yukon Gold or baby potatoes, halved or quartered
1 block (6–8 oz) feta cheese
6–8 fresh garlic cloves, peeled
3 tbsp extra-virgin olive oil, divided
1 tbsp chopped fresh herbs (thyme, oregano, or rosemary), divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch of red pepper flakes (optional)

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Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.
In a large bowl, toss potatoes with 2 tbsp olive oil, salt, pepper, and half the herbs.
Spread potatoes in a single layer on the baking sheet. Nestle the block of feta and garlic cloves among them. Drizzle the remaining 1 tbsp olive oil over the feta and garlic.
Roast for 35–40 minutes, tossing potatoes halfway through. Broil an additional 2 minutes at the end for extra color if desired.
Sprinkle with remaining herbs and red pepper flakes (if using). Serve hot straight from the tray.

Notes

For added brightness, finish with lemon juice or zest just before serving.
Try serving with crusty bread to scoop up the cheesy, garlicky oil.
Use plant-based feta for a vegan version.