Preheat your oven to 390°F (200°C). Wash the potatoes well and cut them into bite-sized cubes. Place them in a medium-sized baking dish or a sheet pan with edges.

Drizzle 1 tablespoon of olive oil over the cubed potatoes. Sprinkle with dried thyme, oregano, salt, and black pepper. Toss to coat the potatoes evenly with the oil and spices.

Place the block of feta in the center of the baking dish, pressing it gently into the seasoning for extra flavor. Add the head of garlic and two of the lemon wedges to the dish.

Drizzle the remaining tablespoon of olive oil over the garlic and feta, ensuring it gets a little love too.

Place the dish in the preheated oven and roast for 45–55 minutes, or until the potatoes are crispy on the outside and fork-tender inside.

Tip: Check the garlic at the 35-minute mark. If it's browning too fast, remove it early to prevent burning.

Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins and mash into a paste using a fork or knife.

Add this garlic paste back into the dish along with the juice from the remaining lemon wedges and the chopped fresh basil.

Use a spatula or spoon to gently stir and combine the potatoes, melted feta, and garlic paste into a creamy, flavorful mix.

Drizzle the honey over the entire dish for a sweet, sticky finish that balances the tang of the feta and brightness of the lemon.

Top with additional basil for color and freshness.