🍯 Mediterranean Honey-Roasted Potatoes with Feta & Pecans
⏱ Time
Prep: 10 minutes
Roast: 40–45 minutes
Total: ~55 minutes
Serves: 4–6
🧺 Ingredients
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1 kg (2.2 lb) baby potatoes, halved or quartered
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3 tablespoons extra virgin olive oil
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2 tablespoons honey
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3 cloves garlic, minced
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1 teaspoon dried thyme or rosemary
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½ teaspoon smoked paprika
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Salt & freshly ground black pepper, to taste
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½ cup feta cheese, crumbled
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½ cup pecans, roughly chopped
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1 tablespoon balsamic glaze or balsamic vinegar (optional)
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2 tablespoons fresh parsley or thyme, chopped
👩🍳 Instructions
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Preheat oven
Preheat to 200°C (400°F). Line a large baking tray with parchment paper. -
Season potatoes
In a large bowl, toss potatoes with olive oil, honey, garlic, thyme, paprika, salt, and pepper until well coated. -
Roast
Spread potatoes in a single layer, cut side down.
Roast for 25 minutes, then flip and roast another 15–20 minutes until golden, sticky, and crispy. -
Toast pecans
In the last 5 minutes of roasting, scatter pecans on the tray OR toast separately in a dry pan until fragrant. -
Finish
Remove from oven. While hot, sprinkle with feta.
Drizzle lightly with balsamic glaze if using. -
Garnish & serve
Finish with fresh herbs and extra black pepper.
🌿 Serving Ideas
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Perfect with grilled chicken, lamb, or salmon
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Great addition to a Mediterranean holiday table
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Delicious served warm or at room temperature
🧡 Tips & Variations
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Swap pecans for walnuts or pistachios
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Add lemon zest for brightness
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Use goat cheese instead of feta for creamier texture
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Make it spicy with a pinch of chili flakes
