If you re looking for a dish that perfectly balances tangy, sweet, and savory flavors, you have to try this Baked Feta Potatoes with Lemon, Basil, and Honey Recipe. I absolutely love how the crispy roasted potatoes get cozy with creamy feta cheese, all brightened up with fresh lemon and fragrant basil. It s one of those recipes that feels fancy but is actually easy to pull off any night of the week.
When I first tried this recipe, it quickly became a family favorite because it works beautifully as a side or even a light main. The lemon adds just the right zing, and the honey brings a subtle sweetness that makes every bite interesting and comforting. Trust me, you ll find that these baked feta potatoes are a total game changer for your dinner lineup!
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The sharp feta, zesty lemon, and sweet honey combine to create a uniquely delicious taste profile.
- Easy Prep and Hands-Off Cooking: You ll spend minimal time fussing while the oven does most of the work for you.
- Versatile Dish: Works as a standout side or a satisfying vegetarian main course for any season.
- Crowd-Pleaser: My family goes crazy for this dish – it s always a hit whenever I serve it!
Ingredients You’ll Need
The ingredients in this recipe come together beautifully. Potatoes get that perfect roast, while feta adds creamy saltiness, and lemon and honey give freshness and balance. Using fresh basil at the end truly elevates the dish.
- Large baking potatoes: Starchy potatoes work best for roasting to get that crispy outside and fluffy inside texture.
- Feta block: Choose a good-quality feta for creaminess and tang; I like a firm block so it doesn t melt away.
- Olive oil: Use extra virgin if possible for a fruity, rich flavor.
- Dried thyme: Adds a lovely earthy note that complements potatoes perfectly.
- Dried oregano: Brings a touch of Mediterranean warmth to the dish.
- Salt: Essential for seasoning potatoes and feta.
- Black pepper: Freshly cracked always tastes best here for a little kick.
- Red chili flakes: Just a hint for some heat; you can adjust to taste.
- Head of garlic: Roasting whole garlic mellows its pungency into sweet, spreadable goodness.
- Lemon: Fresh lemons zing up the whole dish with brightness.
- Honey: Adds a subtle sweetness to balance the savory and tangy flavors.
- Fresh basil: Use plenty – it adds a fragrant herbal finish.
Variations
I love making this recipe my own based on what s in season or in my pantry. You can easily play around with herbs, spice level, or even swap honey for maple syrup for a slightly different twist.
- Herb Swap: I sometimes swap the dried thyme and oregano for rosemary and parsley to give a woodsy flavor, which my guests really enjoy.
- Spicy Kick: Adding more red chili flakes or a sprinkle of smoked paprika adds a deeper heat and smokiness that s fantastic for fall nights.
- Vegan Version: Use a plant-based feta alternative and drizzle agave instead of honey for a fully vegan meal that still packs flavor.
- Additional Veggies: Toss in some halved cherry tomatoes or thin slices of red onion before roasting for extra color and taste.
How to Make Baked Feta Potatoes with Lemon, Basil, and Honey Recipe
Step 1: Par-Boil and Prep Your Potatoes
Start by washing and cubing your potatoes into roughly even pieces, so they roast evenly. Pop them into a saucepan, cover with water, and bring to a boil. Par-boil for about 6 to 8 minutes-don t go longer than 10 because you want them tender yet firm enough to hold up in the oven. Drain well and let them steam dry for a few minutes to get rid of extra moisture. This little trick ensures they crisp up beautifully when they hit the oven.
Step 2: Season and Roast the Potatoes
Transfer your par-boiled potatoes to a baking dish. Add the dried thyme, oregano, salt, black pepper, and red chili flakes. Drizzle 2 tablespoons of olive oil over everything and toss gently so all the potatoes are coated in that flavorful mix. Spread them out evenly and roast in your preheated 200°C (390°F) oven for 30 to 40 minutes, stirring halfway through. You want them golden and crispy but not quite fully cooked yet since they ll roast more with the feta later.
Step 3: Add Feta, Lemon, and Garlic
Once your potatoes are nice and roasted, make a little well in the center and place your block of feta cheese right there. I like to dip one side of the feta in the seasonings on the potatoes before flipping it over. Then squeeze half of your lemon over the dish for a fresh burst of acidity. Don t forget: at this point, grab the head of garlic you roasted separately to remove from the dish-once cool, squeeze the soft garlic cloves out of their skins and mash them with the flat of a knife to make a lovely garlic paste.
Step 4: Final Baking and Mixing
Pop the baking dish back into the oven for another 15 minutes, allowing the feta to soften and the flavors to meld together. After baking, stir in the garlic paste and the juice from the remaining lemon half along with your fresh basil. Use a spoon to gently mix everything, carefully breaking up the feta so it coats the potatoes without turning into a mess. Then drizzle your honey over the top and scatter shredded basil for a gorgeous finish.
Pro Tips for Making Baked Feta Potatoes with Lemon, Basil, and Honey Recipe
- Par-Boiling Is Key: Don t skip the par-boil step-it s what makes the potatoes soft inside and crisp outside without burning.
- Use a Small Baking Dish: I use a snug baking dish so the potatoes roast instead of steam, which gives better texture.
- Handle Feta Gently: When mixing in the feta after baking, be gentle so the cheese coats the potatoes in creamy chunks instead of turning into a greasy puddle.
- Fresh Basil Last: Add basil at the very end to keep its fresh, bright flavor from fading during roasting.
How to Serve Baked Feta Potatoes with Lemon, Basil, and Honey Recipe
Garnishes
I love to top these potatoes with an extra drizzle of good-quality olive oil and a sprinkle of flaky sea salt right before serving. Sometimes I add a few fresh basil leaves whole for a pop of color and aroma. If you re feeling fancy, a light grind of black pepper on top really brings it all together.
Side Dishes
This recipe pairs beautifully with a simple green salad dressed in lemon vinaigrette or with grilled chicken for a heartier meal. I sometimes serve it alongside roasted veggies or a warm lentil dish for a complete vegetarian-friendly plate.
Creative Ways to Present
For special gatherings, I like arranging the baked feta potatoes on a large rustic wooden board with scattered fresh basil leaves and lemon wedges around the edges. It s a lovely, shareable centerpiece that guests can help themselves to. Plus, adding edible flowers makes it look stunning for entertaining.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The potatoes hold up well and the flavors even deepen overnight, making it a perfect make-ahead dish for busy days.
Freezing
While I haven t personally frozen this dish, soft cheeses like feta and roasted potatoes tend to change texture after freezing, so I recommend enjoying it fresh or refrigerated for the best experience.
Reheating
To reheat, I spread the leftovers on a baking sheet and warm them in a 180°C (350°F) oven for about 10-15 minutes until heated through and slightly crisp again. Avoid microwaving if you want to keep the texture because it can make them mushy.
FAQs
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Can I use baby potatoes instead of large baking potatoes in this recipe?
Absolutely! Baby potatoes can work well too. Just halve or quarter them so they roast evenly, and adjust the par-boiling time since smaller pieces cook faster. The crispy texture paired with feta will still be delicious.
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Is it possible to make this recipe vegan?
You can make a vegan version by using plant-based feta alternatives, which are becoming more widely available, and swap honey for maple syrup or agave. The flavor profile will be slightly different but still tasty and satisfying.
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How important is it to par-boil the potatoes?
Par-boiling is key to achieving crispy potatoes with a tender inside. If you skip it, the potatoes will take much longer to cook and may end up dried out or unevenly cooked. It s a worthwhile step for the best texture.
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Can I prepare this recipe ahead of time?
You can prep the potatoes by par-boiling and seasoning a day ahead, then store them refrigerated. When ready to eat, just add feta, lemon, and honey and finish baking. This saves time on busy days without sacrificing flavor.
Final Thoughts
I truly believe this Baked Feta Potatoes with Lemon, Basil, and Honey Recipe is a winner because it brings together simple ingredients in such a flavorful and comforting way. Every time I make it, I m reminded why it quickly became a go-to for family dinners and entertaining friends. If you love a dish that balances crispy textures with creamy, zesty, and sweet notes, you really should give it a try. I m excited for you to enjoy it as much as I do!
Print
Baked Feta Potatoes with Lemon, Basil, and Honey Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This delicious Baked Feta Potatoes recipe offers a flavorful blend of crispy golden potatoes roasted with fragrant herbs and topped with creamy baked feta cheese, fresh basil, and a touch of honey for sweetness. The addition of roasted garlic and lemon juice adds depth and brightness to this simple yet satisfying dish, perfect as a comforting side or a light vegetarian main.
Ingredients
Potatoes
- 2 large baking potatoes
Cheese
- 1 200g block of feta
Seasonings & Herbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp red chilli flakes
- 1/4 cup (20g) fresh basil
Oils & Sweeteners
- 2 tbsp olive oil
- 1 tbsp honey
Other
- 1 head of garlic (top cut off)
- 1 lemon, quartered
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to ensure it is at the perfect temperature for roasting the potatoes and baking the feta.
- Prepare Potatoes: Wash and cube the baking potatoes. Place them in a saucepan, cover with water, and bring to a boil. Par-boil the potatoes for 6-8 minutes, ensuring they do not exceed 10 minutes, then drain and steam dry for 2-3 minutes to remove excess moisture.
- Season Potatoes: Transfer the par-boiled potatoes to a baking dish. Add dried thyme, dried oregano, salt, pepper, and 2 tablespoons of olive oil. Stir well to coat the potatoes evenly with the seasonings and oil.
- Roast Potatoes: Roast the seasoned potatoes in the preheated oven for 30-40 minutes until they are golden, crispy, and nearly cooked through.
- Add Feta and Lemon: Place the 200g block of feta cheese in the center of the baking tray. Optionally, dip one side of the feta in the seasonings before flipping it. Squeeze half of a lemon over the feta and potatoes for a fresh citrus flavor.
- Remove and Prepare Garlic: Take the head of garlic out of the baking dish. Once cooled, squeeze the roasted garlic cloves out of their skins and mash with the flat of a knife, setting the mixture aside.
- Bake Further: Return the baking dish to the oven and bake for an additional 15 minutes to allow the feta to soften and meld with the potatoes.
- Mix Ingredients: Remove the dish from the oven. Stir in the mashed roasted garlic, the juice of the remaining half of the lemon, and fresh basil leaves gently to combine all the flavors with the roasted potatoes and baked feta.
- Finish and Serve: Drizzle 1 tablespoon of honey over the top and sprinkle with shredded basil for a touch of sweetness and herbaceous aroma. Serve warm and enjoy this flavorful baked feta and potato dish.
Notes
- Par-boiling the potatoes ensures they cook evenly and develop a crispy exterior when roasted.
- The roasted garlic adds a sweet, mellow flavor that complements the tangy feta and herbs perfectly.
- Adjust red chili flakes according to your spice preference for a mild kick or omit for no heat.
- This dish is best served warm, straight out of the oven for optimal texture and flavor.
- Fresh basil added at the end preserves its vibrant color and aroma.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
