Roasted potatoes with whipped feta are the ultimate side dish. Everyone in my family loves roasted potatoes, but when you add this creamy feta cheese it takes it to another level. I roast the potatoes until golden brown and slightly crispy on the outside, but still, tender on the inside. Then I blend feta cheese with a few pantry ingredients and it becomes a party in your mouth! This is a great side dish that I think you will love.
Here’s what you need to make roasted potatoes:
The recipe calls for Yukon gold potatoes. I really like the baby potatoes because of their buttery consistency. I usually pick up a small bag of these potatoes. They are usually 1-2 pound bags. The amount of potatoes you use is based on what you need. If you are feeding 2 people pick up the appropriate amount. If you are feeding a family of 6 the same applies.
Feel free to use other kinds of potatoes like Russet potatoes, baby red potatoes, or fingerling potatoes. Each comes with its own flavor and texture, and you might find you like another kind better. There is no wrong choice here. The cooking time might be slightly different, but you still follow the same steps. Besides the potatoes, you will need olive oil, salt, pepper, and dried oregano.
Ingredients needed for the whipped feta recipe:
The star of this “dip” is feta cheese, so it’s important to buy good quality. I recommend buying the feta in a block form rather than the crumbled kind. I have found that the crumbled kind does not get as creamy and smooth. The block feta is found in the cheese section of your local grocery store or Trader Joe’s.
In addition to the feta, you will need some mayonnaise, garlic, lemon zest and lemon juice, red pepper flakes, dried oregano, red wine vinegar, and olive oil. Some things to note are that you can sub plain full-fat greek yogurt for the mayo, white wine vinegar is an excellent alternative to red, and try using extra virgin olive oil if you can.
How to make the roasted potatoes:
Begin by scrubbing and rinsing the potatoes. Next, cut the potatoes into quarters. If the potatoes are on the bigger size you may want to cut them into smaller pieces. Then add them to a large bowl and fill it with hot tap water. Let the potatoes soak for 10 minutes. This is kind of like par-cooking the potatoes before they visit the oven. I find this step helps give them a kick start to cooking so they don’t brown before they’re ready.
While the potatoes are soaking, grab two baking sheets and cover them with parchment paper or aluminum foil. After 15 minutes, you are going to drain and then dry the potatoes. Wipe out the bowl and return the potatoes to it. Add the olive oil salt, black pepper, and oregano, and stir until the potatoes are evenly coated. Spread them out on the prepared sheet pan in a single layer. Try not to overlap them. Roast for 20 minutes then stir and flip them around. Continue baking for another 10-15 minutes until the potatoes are golden brown and crispy. You are going to transfer them to the serving platter that the whipped feta is spread out onto. See below for how to do this!
While the potatoes are roasting make the whipped feta:
Use a food processor or blender and add the whole garlic cloves. I like to add them first because they get minced better when alone and not sharing the space with other ingredients.
After the garlic is minced, add the remaining ingredients. Blend until creamy and smooth.
This can be served in a bowl and passed around for the potatoes to dip in or I like to grab a large serving platter or large baking tray and spread out the whipped feta leaving a little “well” in the middle for the potatoes to sit. I only do a thin layer in the middle and keep it thicker around the edge of the platter.
How to serve the roasted potatoes and whipped feta:
Transfer the potatoes to the serving platter with the feta spread around. Sprinkle the lemon zest over the potatoes and garnish with lemon wedges along the side and scatter with fresh herbs, like oregano, and a dash or two of kosher salt. This side dish goes with just about anything. Serve it alongside roast chicken, grilled steak, lamb chops, or roasted salmon. You can also serve the whipped feta dip as an appetizer with some pita chips. I can’t wait for you to try this delicious side dish, I know you won’t be disappointed.
More recipes to try!
Crispy Roasted Chicken Thighs with Creamy Poblano Sauce
Crispy Roasted Brussels Sprouts
Roasted potatoes with whipped feta
Yukon gold potatoes are roasted until crisp and golden brown and sit on a bed of creamy whipped feta cheese that is salty and tangy. The perfect side dish to just about anything. Serve them with roasted chicken, grilled steak, salmon filets, or lamb kabobs.
Ingredients
Ingredients for whipped feta:
- 1 8oz. Block of feta cheese
- 1/4 cup mayonnaise
- 2 garlic clovers
- Zest of 1 lemon (set aside for potatoes topping)
- 2 tbsp lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
Ingredients for potatoes:
- 1 bag (1-2 lbs) of small Yukon gold potatoes
- 1/4 cup of olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- Garnish with lemon slices
Instructions
- Directions for whipped feta:
1. Using a food processor or blender add garlic and mince.
2. Add remaining ingredients and puree until smooth and creamy.
3. Using a medium-large platter spread the whipped feta on the bottom of the platter. Creating a well in the middle for the potatoes to go. - Directions for potatoes:
1. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper or foil.
2. Scrub and rinse potatoes.
3. Cut potatoes into quarters
4. Add to a large bowl. Cover the potatoes in hot tap water and soak for 15 minutes.
5. Drain and dry off the potatoes. Wipe out and dry the bowl.
6. Add potatoes back to the bowl.
7. Add olive oil, salt, pepper, and oregano. Toss to coat evenly.
8. Using 2 lined baking sheets, spread out potatoes in a single layer.
9. Roast for 20 minutes, stir and flip. Then continue roasting another 10-15 minutes more until golden brown.
10. Remove from the oven and transfer to the platter with the feta. Top the potatoes with lemon zest and sprinkle with salt.
Notes
- You can substitute full-fat greek yogurt for the mayonnaise if you would like.
- Baby red potatoes also work well in this recipe.
