Preheat your oven to 200C | 390F.

Wash and cube your potatoes. Add them to a saucepan and cover with water, then bring to the boil. Par-boil the potatoes for 6-8 minutes (no more than 10), then drain and steam dry for 2-3 minutes.

Add the potatoes to your baking dish, along with the thyme, oregano, salt, and pepper, and 2 tbsp olive oil, and stir them to coat them evenly.

Drizzle the garlic with a little olive oil, wrap it in foil, and add to the baking dish.

Roast the potatoes and garlic for 30 - 40 minutes until golden and crispy and almost cooked.

Remove the potatoes from the oven and take out the garlic. Add the feta to the middle of the tray (I like to dip one side in the seasonings, then flip it over). Squeeze over half the lemon.

Put the dish back in the oven for another 15 minutes.

Once the garlic has cooled, squeeze the garlic out of its skins and mash with the flat of your knife. Set aside.

Stir the garlic mixture (you could use the whole head of garlic, or 1-2 tsp mashed roasted garlic for a milder taste) and the juice of the other half of the lemon back into the potatoes along with your fresh basil, using a spoon to gently mix the roast potatoes with the baked feta.

Drizzle over the honey and shredded basil and top the potatoes with the red chili flakes.

Serve and enjoy!