Preheat your oven to 400°F (200°C). Place whole garlic cloves on a baking sheet, drizzle with a teaspoon of olive oil, and roast for about 15 minutes until fragrant and golden. The aroma of roasted garlic will fill your kitchen.
While the garlic roasts, peel and cut the potatoes into bite-sized cubes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10–15 minutes until tender when pierced with a fork but still holding their shape.
Drain the potatoes carefully and set them aside to cool slightly. Once they are still warm but manageable, transfer them to a mixing bowl.
Remove the roasted garlic from the oven and let it cool briefly. Squeeze the soft garlic out of the skins and mash it into a smooth paste. Add this to the bowl of potatoes.
Juice half of the lemon and whisk it together with the remaining olive oil, oregano, salt, and pepper to create a tangy vinaigrette.
Pour the vinaigrette over the warm potatoes and gently toss to coat each piece evenly with the flavorful dressing and oil that helps the herbs and garlic cling to the surface.
Cut the lemon into wedges and add them to the salad for a fresh burst of citrus flavor. Gently fold in chopped basil for a fragrant herbal note.
Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld and the potatoes to absorb the dressing fully.
Give the salad a final gentle toss before serving. The potatoes should look glossy and flavorful, with crispy edges from the slight roasting and a bright, herbal aroma.
