Ingredients
Equipment
Method
- Preheat the oven to 400ºF and lightly oil a cast iron skillet.
- Wrap the unpeeled garlic cloves in foil and roast for 25 minutes until soft and caramelized.3 cloves garlic
- Wash and dry the Yukon gold potatoes. Slice into thick wedges, leaving skins on for texture.2 medium Yukon gold potatoes
- Toss potato wedges in a mixing bowl with ½ tbsp olive oil, sea salt, black pepper, and thyme leaves.2 medium Yukon gold potatoes, 1 tbsp olive oil, 1 tsp fresh thyme leaves, 0.25 tsp cracked black pepper, 0.25 tsp sea salt
- Spread the potatoes in the skillet and roast for 30–35 minutes, flipping halfway, until crispy and golden.2 medium Yukon gold potatoes
- In a small bowl, mash feta cheese with ½ tbsp olive oil and the soft roasted garlic. Whisk until creamy and smooth.3 oz feta cheese, 1 tbsp olive oil, 3 cloves garlic
- Spoon whipped feta around the roasted potatoes. Drizzle with honey and sprinkle red pepper flakes if using. Bake 5 minutes more.3 oz feta cheese, 1 tsp honey, 1 pinch red pepper flakes
- Garnish with extra thyme and a final drizzle of olive oil. Serve warm and melty.1 tbsp olive oil, 1 tsp fresh thyme leaves
Notes
If you don’t have a garlic roaster, foil works perfectly. Whipping the feta with warm roasted garlic softens the saltiness. For a spicy contrast, the red pepper flakes add heat without overwhelming the honey.
This recipe is an independent creation and is not affiliated with or endorsed by any brand name.
