Tasty Potatoes with Cheese

This spud roasting method turns basic items into a Mediterranean-style treat with smooth feta, fragrant herbs, and softened garlic. Cooking at high heat browns the potatoes while the feta turns into a rich, tangy layer that makes a wonderful mix of textures and tastes.

I came up with this meal during a kitchen trial when my cupboard was nearly empty. What began as making do with what I had quickly turned into something my family loves - even my teenager who usually avoids cheese asks for it all the time.

Ingredients

• Baking potatoes: They get soft inside and crispy outside when cooked
• Block feta cheese: Works better than crumbles for that awesome melty effect
• Olive oil: Get the good stuff since it really affects how everything tastes
• Dried herbs (thyme and oregano): Bring that classic Mediterranean touch that handles high heat well
• Fresh garlic: A whole head turns sweet and spreadable after roasting
• Lemon: Gives a fresh kick and balances the rich cheese
• Honey: Makes an unexpected sweet touch against the salty feta
• Fresh basil: Sprinkled on at the end for a pop of color and freshness

Cooking Steps

Warm up and set up:

Get your oven going at 390°F and grab your baking dish. That hot temperature really helps the potatoes get those tasty crisp edges. Pick a dish that lets you spread the potatoes out flat instead of piling them up so they all cook evenly and get nice and crunchy.

Add flavor to potatoes:

After you splash on some olive oil, mix in the herbs to coat every potato chunk. Take your time tossing them around so they all get covered. This early seasoning sets up the whole flavor of your dish.

Put in cheese and garlic:

Place your feta block right in the middle for a nice look. A smart trick is to push one side into the flavored oil before flipping it over so the cheese soaks up lots of taste. For the garlic, just slice off the top to open all the cloves while keeping them together for easy roasting.

Cook until done:

During the 45-55 minutes in the oven, something wonderful happens. The potatoes turn golden and crispy outside while getting soft inside. The feta softens without totally melting, making a creamy texture that will mix with the potatoes later. The garlic turns from sharp to sweet and soft.

Squish and blend:

This part brings it all together. The roasted garlic turns into a paste that spreads garlicky goodness throughout. When you mix the soft feta with the potatoes, you get different textures in each bite some with more cheese, some with more potato, making every mouthful interesting.

Last touches:

Adding honey might seem odd, but this final touch balances the savory, salty parts with a bit of sweetness that makes the whole dish better. The fresh basil adds color and a fresh taste that cuts through the richness.

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This dish always reminds me of time spent in Greece where they love mixing feta, potatoes, and herbs together. The first time I made it for my family, my uncle who swears he hates both feta and garlic ate three servings and then wanted to know how to make it himself.

Personalize It

The basic mix of potatoes, feta, and garlic can be changed in so many ways. Throw in some cherry tomatoes or bell peppers while roasting for extra sweetness and color. Add red pepper flakes if you like things spicy. You could even scatter some olives throughout for a salty kick that goes great with the feta.

Keeping Leftovers

Keep any extra food in a sealed container in the fridge for up to three days. To warm it up, lay it out flat on a baking sheet and heat in a 350°F oven for about 10 minutes. This helps the potatoes get crispy again. Try not to use the microwave if you can help it because it makes the potatoes soggy.

Ingredient Options

Don't worry if you're missing exact items. Small potatoes work just as well as big baking ones. You can use goat cheese instead of feta if you want a different tangy flavor. Fresh herbs like rosemary or dill can replace or add to the dried herbs. If you can't do dairy, try a chunk of firm tofu soaked in lemon juice, nutritional yeast, and herbs.

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Now you've got all the secrets and steps to make this dish, it's time to dig into your Mediterranean-inspired creation!

Frequently Asked Questions

→ Can I use different types of potatoes for this dish?

Absolutely! Baking potatoes give you that fluffy inside and crispy outside, but swap in Yukon Golds for a buttery taste or red potatoes if you want them to stay firm. Just watch your cooking time since it'll change a bit depending on what kind you pick and how big you cut them.

→ What can I substitute for feta cheese?

No feta around? Try some goat cheese for that tangy kick, halloumi if you want something that won't melt away, or even go with brie for extra creaminess. They'll all taste different but still work great with the potatoes and garlic combo.

→ Can I make this dish ahead of time?

You can cut your potatoes a day early and keep them in cold water. The whole dish tastes best right out of the oven when the potatoes are super crispy and the cheese is all warm and soft. Got leftovers? Just warm them up in a 350°F oven for about 10-15 minutes.

→ How can I make this dish spicier?

Toss in some red pepper flakes or a chopped fresh chili with your potatoes. You could also finish with a splash of spicy olive oil or mix in some smoked paprika before you bake everything for a smoky kick.

→ What can I serve with this potato and feta dish?

This flexible side goes great with some grilled chicken or a nice piece of fish for dinner. It's also good next to a simple green salad or some roasted veggies. Want to keep it vegetarian? Pair it with a bean salad or some tasty dips like hummus and tzatziki.

→ Can I use dried basil instead of fresh?

Fresh basil gives you a brightness that's hard to get from dried stuff. If you can't find any, throw in 1 teaspoon of dried basil with your other herbs before baking. Or you could swap in fresh parsley, mint, or dill at the end to get that same fresh herb pop.