Description
The ultimate comfort food hack! These potatoes roast to crispy perfection while feta melts into a creamy dream alongside sweet roasted garlic. Simple ingredients, knockout flavor.
Ingredients
Scale
- 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch chunks
- 8 oz (225g) block of feta cheese
- 8–10 garlic cloves, peeled but left whole
- 3 tablespoons (45ml) extra virgin olive oil
- 2 teaspoons (6g) dried oregano
- 1 teaspoon (3g) dried rosemary or 1 tablespoon fresh, chopped
- 1 teaspoon (5g) sea salt
- ½ teaspoon (2g) freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons (30ml) fresh lemon juice
- Fresh parsley for garnish, roughly chopped
Instructions
- Preheat oven to 425°F (220°C). Cut potatoes into 1-inch chunks, soak in cold water for 30 minutes, drain and pat completely dry.
- Combine olive oil, oregano, rosemary, salt, pepper, and lemon zest in a small bowl. Toss potatoes in this mixture and arrange in a single layer on a baking sheet with garlic cloves nestled throughout.
- Roast for 25 minutes, then remove and flip potatoes with a spatula.
- Reduce oven temperature to 400°F (200°C). Place the feta block in the center of the sheet, drizzle with a little olive oil and sprinkle with oregano. Return to oven for 15-20 minutes until potatoes are crispy and feta is soft.
- Remove from oven and immediately drizzle with lemon juice. Gently toss, allowing feta to break apart slightly. Sprinkle with fresh parsley and serve hot.