Preheat your oven to 390°F (200°C).

Wash and cube the potatoes into bite-sized pieces. Place them in a saucepan, cover with water, and bring to a boil. Par-boil the potatoes for 6-8 minutes (do not exceed 10 minutes), then drain and let them steam dry for 2-3 minutes. Tip: Par-boiling helps ensure your potatoes are fluffy inside!

In a baking dish, combine the par-boiled potatoes with thyme, oregano, salt, pepper, and 2 tablespoons of olive oil. Stir well to coat the potatoes evenly.

Drizzle a little olive oil over the garlic head, wrap it in foil, and place it in the baking dish with the potatoes.

Roast the potatoes and garlic in the oven for 30-40 minutes, or until the potatoes are golden, crispy, and nearly cooked through. Tip: Give the potatoes a stir halfway through for even cooking!

Remove the baking dish from the oven and take out the garlic. Place the feta cheese in the center of the dish (dipping one side in the seasonings is a great idea!). Squeeze the juice of half a lemon over the feta.

Return the dish to the oven and bake for an additional 15 minutes.

Once the garlic is cool enough to handle, squeeze the roasted garlic out of its skins and mash it with the flat of your knife. Set aside. Tip: For a milder garlic flavor, use only 1-2 teaspoons of the mashed roasted garlic.

Stir the mashed garlic and the juice from the other half of the lemon back into the potatoes, along with the fresh basil. Gently mix to combine with the baked feta.

Drizzle honey over the dish, sprinkle with shredded basil, and top with red chili flakes.

Serve warm and enjoy your delicious creation!