Who can resist the delicious comforting flavors of roasted garlic potatoes, lemon and feta cheese. I put a twist on the average recipe by roasting the garlic whole and melting feta cheese over the top in the last few minutes of baking to give you the most delicious roasted potatoes you’ve ever tasted!
5-6 Yukon Gold potatoes, peeling is optional
6-8 garlic cloves, in skin
Juice from 1/2 lemon
1/2 cup Sutter Buttes Meyer Lemon or Arbequina Olive Oil
3/4 cup water
1/2 feta cheese, crumbled
2 tablespoons Sutter Buttes Tuscan Dipping Herbs
Preheat oven to 450 degrees. In an 8×8 baking dish, wash and cut potatoes into wedges. Slice garlic cloves in half, keep the skins on and place in baking dish. (An alternative is to simply cut a garlic bulb in half and put in the pan to roast whole). Pour water, olive oil, lemon juice and spices into the pan. Sprinkle with salt and pepper, toss to coat. Bake for 40 minutes. Check the potatoes, if they looks dry add a bit more water. Sprinkle feta cheese on the potatoes and bake for an additional 5-8 minutes to melt cheese.