Crispy Clove Potatoes & Halloumi
Roasted baby potatoes smashed with whole garlic cloves until crisp, paired with salty, golden halloumi. Finished with lemon and herbs, this one-pan dish works as a standout side or a vegetarian main.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55–60 minutes
Ingredients
700 g baby potatoes
8–10 whole garlic cloves, lightly smashed (skin on or off)
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or thyme
225 g halloumi, sliced into 1 cm pieces
Zest of 1 lemon
1–2 tbsp lemon juice
Fresh parsley or dill, chopped (for garnish)
Instructions
1. Parboil Potatoes
Preheat oven to 220°C (425°F).
Boil potatoes in well-salted water 15 minutes until just tender.
Drain and steam-dry for 5 minutes.
2. Smash & Roast
Place potatoes on a lined baking sheet.
Gently smash each potato with the bottom of a glass.
Scatter garlic cloves around.
Drizzle with olive oil, salt, pepper, and oregano.
Roast 25 minutes, flipping once, until deeply golden and crisp.
3. Add Halloumi
Push potatoes to the sides.
Add halloumi slices to the center.
Roast another 12–15 minutes, flipping halloumi once, until golden.
4. Finish
Remove from oven.
Sprinkle with lemon zest, lemon juice, and fresh herbs.
Serve immediately.
Serving Ideas
With Greek yogurt or tzatziki
Alongside roasted vegetables or salad
As a vegetarian main with greens
Tips & Notes
Extra crisp: Use convection/fan setting if available.
No halloumi? Substitute paneer or thick feta slabs.
Make it festive: Add a drizzle of honey before serving.
Nutritional Information
Calories: ~480
Protein: 20 g
Fat: 28 g
Carbs: 40 g