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Preheat your oven to 200°C and get your baking dish ready.
Chop the potatoes into small cubes, then place in a large saucepan and cover with just enough cold water to cover.
Par-boil the potatoes for 10-15 minutes, then drain and leave the potatoes to steam dry for 5 minutes.
Shake the potatoes to rough up the edges, then tip into a baking dish with the oil and seasonings, the garlic, and rosemary.
Roast the potatoes for 30 minutes, remove the garlic, then return the dish to roast the potatoes for a further 25 minutes.
Blitz the roast garlic, ¼ cup almonds, 2 tbsp nutritional yeast, ½ lemon juice, 7-8 sun-dried tomatoes, and 2 tbsp of the sun-dried tomato oil into a chunky pesto.
Coat the roasted potatoes in 1-2 tbsp of the pesto.
To Make The Whipped Feta: Add the feta, Greek yogurt, pepper, lemon juice, and basil leaves to a blender and blitz it into a smooth and creamy sauce.
Plate up the whipped feta and drizzle it with the oil and honey, then plate up the sun-dried tomato pesto potatoes before topping with more fresh basil and lemon zest.