Description
Greek Roasted Potatoes with Whipped Feta offers a delicious combination of crispy, fluffy potatoes infused with lemon and herbs, served atop a creamy, whipped feta spread. This dish is perfect as a comforting side or a vegetarian-friendly main, showcasing classic Mediterranean flavors with a rich, tangy twist.
Ingredients
Greek Potatoes
- 1kg / 2lb Baking Potatoes, peeled & diced into large bite-sized pieces
- 1 litre / 4 cups Chicken Stock
- 2-3 Lemons (2 for boiling, 1 optional to serve)
- 1 Chicken Oxo Cube (or 1 tsp Chicken Bouillon)
- 3 tbsp Olive Oil
- 2 tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 small bulb of Garlic, cloves left in skins and lightly smashed
- 1 tbsp finely diced Fresh Parsley
Whipped Feta
- 1x 200g / 7oz block of Feta, roughly broken into chunks
- 100g / 3.5oz Cream Cheese
- 2 tbsp Olive Oil
- 1 tsp Honey
Instructions
- Boil the Potatoes: Place diced potatoes into a large pot and add chicken stock just enough to cover them. Squeeze juice from 2 lemons and crumble in the Oxo cube. Stir and bring to a boil on high heat, cooking until potatoes are just knife tender.
- Drain and Dry: Drain the potatoes and let them steam dry for at least 10 minutes, preferably until no steam escapes and they are cool enough to handle, to ensure crispiness when roasted.
- Preheat Oven and Prepare Potatoes: Preheat oven to 390°F (200°C). Transfer potatoes to a large baking tray. Toss with olive oil, dried oregano, salt, pepper, and lightly smashed garlic cloves in skins. Spread evenly.
- Roast Potatoes: Roast in the oven for 40-45 minutes, tossing every 15 minutes or so, until potatoes are deeply golden and crispy.
- Make Whipped Feta: While potatoes roast, combine feta, cream cheese, olive oil, and honey in a food processor. Blitz until smooth and creamy, scraping down sides as needed to ensure even texture.
- Assemble the Dish: Spread whipped feta evenly in the base of a large shallow dish. Spoon the crispy roasted potatoes on top. Garnish with finely diced parsley and an optional squeeze of fresh lemon juice before serving.
Notes
- Letting the potatoes steam dry after boiling is crucial for achieving perfect crispness when roasted.
- Use fresh parsley for a bright, herbal contrast to the creamy feta and lemony potatoes.
- Honey in whipped feta balances the saltiness of the cheese, but adjust sweetness to taste.
- For a fully vegetarian version, substitute chicken stock and oxo cube with vegetable alternatives.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
