Baked Lemon & Thyme Feta Potatoes

Ok, so these definitely aren't the most beautiful looking side, but they sure as heck are finger-lickin' good. I've served mine with a juicy steak, chimichurri (not pictured) and some fresh roasted tender stem broccoli.

Ingredients:
2 handfuls of potato wedges (uncooked potato)
1 block of feta cheese
1/2 lemon, juice
1 tbsp thyme
1/2 tbsp garlic powder (granules)
1 bulbof garlic, top chopped for roasting (as pictured)
+ olive oil for drizzle and to pop in with the garlic bulb.

Preheat your oven to 200c fan. Pop your potatoes and feta on a baking tray (or oven-proof dish). Add garlic powder, thyme, olive oil and lemon juice and toss all potatoes together. Pop your garlic bulb in some foil with a good glug of olive oil and place it on your baking sheet, too. Cover with foil and place in the oven for 30 minutes. Then uncover and cook for a further 10-20 minutes depending on how large your potato wedges are. Keep an eye on your feta but it should not burn. Once done, pop your garlic cloves out of the bulb and foil and into the dish with the feta and stir everything together. Serve while hot and creamy. If you want to make it less thick, you can add a dash of cream, but I loved it as is.