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Lemon & Garlic Roast Potatoes with Whipped Feta

Incredibly crispy, golden-brown roasted potatoes served piping hot over a cool, creamy bed of whipped feta cheese, drizzled with a zesty lemon-garlic olive oil dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crispy Potatoes
  • 2.5 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 0.5 tsp baking soda for the boiling water
  • 1 tbsp kosher salt for the boiling water
  • 0.25 cup extra virgin olive oil for roasting
Whipped Feta Base
  • 8 oz feta cheese block in brine, drained and crumbled
  • 0.5 cup plain whole milk Greek yogurt
  • 1 tbsp cold water as needed for smoothness
Lemon Garlic Dressing & Garnish
  • 0.25 cup extra virgin olive oil
  • 1 whole lemon zested and juiced
  • 2 cloves garlic finely minced
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh parsley roughly chopped

Equipment

  • Large Pot
  • Baking sheet
  • Food processor
  • Colander

Method
 

  1. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil with the kosher salt and baking soda.
  2. Add the potato chunks to the boiling water and cook for 10 minutes until slightly tender but still firm in the center.
  3. Drain the potatoes well, return them to the empty pot, and shake vigorously with the lid on to rough up the edges and create a starchy paste.
  4. Pour olive oil onto a large baking sheet. Spread the roughed-up potatoes evenly, ensuring they aren't crowded. Roast for 20 minutes, flip, and roast for another 20-25 minutes until deeply crispy and golden.
  5. While potatoes roast, blend the feta cheese, Greek yogurt, and a splash of cold water in a food processor until incredibly smooth and airy.
  6. In a small bowl, whisk together the dressing ingredients: 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, and red pepper flakes.
  7. Swoosh the whipped feta onto a serving platter. Immediately pile the hot, crispy potatoes on top of the cold feta.
  8. Drizzle the lemon-garlic dressing generously over the potatoes and garnish with freshly chopped parsley and extra red pepper flakes. Serve immediately.

Notes

Do not use pre-crumbled feta, as it contains anti-caking agents that will prevent it from whipping into a smooth consistency. Always use a block of feta.