Greek Roasted Potatoes with Whipped Feta Recipe
This Greek Roasted Potatoes and Whipped Feta recipe offers crispy, aromatic roasted potatoes infused with lemon, garlic, and herbs, paired with a creamy and tangy whipped feta dip. The potatoes are parboiled then roasted to perfection with a honey-chili glaze, complemented by a smooth whipped feta made from feta cheese, Greek yogurt, and lemon zest and juice. It’s a flavorful side dish or appetizer inspired by Mediterranean cuisine.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 3 large baking potatoes, cut into even chunks
- 1 lemon, quartered
- 4 cloves of garlic, unpeeled
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil (divided: 2 tbsp for baking tray, 1 tbsp for glaze)
- 1 tbsp honey
- 1 tsp chili or red pepper flakes
Whipped Feta
- 60g Greek yogurt
- 100g feta cheese
- 2 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- Salt and pepper, to taste
Instructions
- Parboil the potatoes: Place the chunked potatoes into boiling water and parboil them for 10 minutes until slightly tender but still firm.
- Preheat the oven: Set your oven to 220°C (428°F) and place a baking tray with 2 tablespoons of olive oil inside to heat up.
- Drain and fluff potatoes: Drain the parboiled potatoes and shake them well in the colander to roughen up the edges for extra crispiness.
- Coat and roast potatoes – first stage: Carefully transfer the potatoes to the hot baking tray. Sprinkle the oregano, thyme, salt, and pepper evenly over them and stir to coat fully. Nestle the quartered lemon and unpeeled garlic cloves among the potatoes, then roast for 20 minutes.
- Remove lemon and garlic: Take out the lemon quarters and garlic cloves from the tray and return the potatoes to the oven for an additional 25 minutes to roast until golden and crisp.
- Make lemon-garlic glaze: Squeeze the roasted garlic cloves out of their skins (they should be very soft), then finely dice the garlic and the roasted lemon (including the rind) into a paste-like mixture. Combine this with the remaining 1 tablespoon of olive oil, honey, and chili flakes in a bowl and stir well.
- Coat potatoes in glaze: Remove the roasted potatoes from the oven and toss them thoroughly with the lemon-honey-garlic glaze to coat evenly.
- Prepare whipped feta: In a food processor or blender, combine the feta cheese, Greek yogurt, lemon juice and zest, and extra virgin olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Plate the glazed roasted potatoes alongside a generous bowl of whipped feta for dipping or spreading.
Notes
- Parboiling the potatoes helps them achieve a fluffy interior and crispy exterior after roasting.
- Shaking the drained potatoes roughs up the edges to create more surface area for crispiness.
- Using unpeeled garlic cloves roasted alongside the potatoes mellows the garlic flavor and makes it easy to squeeze out the soft garlic.
- The lemon skin adds a bright, aromatic note to the dish, so include it when dicing for the glaze.
- You can adjust the chili flakes amount to control the heat level of the glaze.
- Serve this dish warm as a side or a mezze appetizer with the whipped feta dip.
Keywords: Greek roasted potatoes, whipped feta, roasted lemon potatoes, Mediterranean side dish, garlic roasted potatoes, lemon herb potatoes, honey chili glaze
