Greek Roasted Potatoes and Whipped Feta

These Greek roasted potatoes with whipped feta are my most viral recipe for a reason - crispy, golden potatoes tossed in a sticky lemon, honey, and chili drizzle, served with a cool, creamy whipped feta dip. The combination of hot, crunchy, sweet-spicy potatoes dunked into cold, tangy whipped feta is addictive. Genuinely, dangerously addictive.

I posted this recipe on social media on a bit of a whim - I had some whipped feta to use up after making pesto tofu kebabs earlier in the week and thought lemony, herby-roasted potatoes would be a great pairing. Over 3 million people agreed in the first 48 hours - this recipe is honestly the foundation that By The Forkful is built on. 

If you love this, try my sun-dried tomato pesto potatoes with basil whipped feta, which was another massive hit. For more crispy potato recipes, my crushed pesto potatoes, Greek lemon potatoes, and smashed potatoes with lemon garlic dip are all brilliant too.

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

For the Potatoes

• Potatoes: You want a floury potato here (Maris Piper, Russet, or King Edwards) for the fluffiest, crispiest result. Waxy potatoes like Jersey Royals won't fluff up in the same way.
  
• Lemon: The lemon roasts alongside the potatoes, then gets finely diced (rind and all) into the honey drizzle. Use unwaxed, organic lemons for the best flavor and to avoid bitterness from the rind. If you're unsure, discard the rind and just dice up the pulp.
  
• Garlic: Roasting garlic in its skin steams it from the inside, giving you soft, sweet, fragrant garlic that's easy to squeeze out. If you peel it first, it'll dry out and go crispy in the oven.
  
• Oregano and thyme: These give the potatoes their classic Greek herb flavor. Fresh herbs also work but add them later in the roasting process so they don't burn.
  
• Honey: Adds a sticky sweetness that caramelizes beautifully on the hot potatoes. Use maple syrup for a vegan version.
  
• Chili flakes: A gentle kick of heat in the drizzle. Adjust to your preference.
  
• Olive oil: 3 tablespoons total - some for roasting, some for the drizzle. Preheat the baking tray with oil in the oven before adding the potatoes for maximum crispiness.

For the Whipped Feta

Extra virgin olive oil: Use good quality oil here - it makes a noticeable difference to the flavor.

Feta cheese: Block feta (stored in brine) gives a tangier, creamier result than pre-crumbled feta. Make sure it's vegetarian-friendly.

Greek yogurt: Full-fat gives the best creaminess and helps balance the saltiness of the feta. Don't use non-fat - it's too thin and doesn't give the right texture.

Lemon: Juice and zest of one lemon. The lemon lifts the dip and pairs perfectly with the feta.

How to Make Greek Roasted Potatoes with Whipped Feta

Step 1: Parboil and Fluff the Potatoes

Parboil the potatoes in salted water for 10 minutes until just tender. Drain them, put the lid back on the pot, and give them a really good shake. This fluffs up the edges, creating the rough surface that turns incredibly crispy in the oven.

Step 2: Roast with Herbs

Preheat your oven to 220°C with a baking tray and 2 tablespoons of olive oil inside. Carefully tip the fluffed potatoes into the hot tray and sprinkle over the oregano, thyme, salt, and pepper, stirring to coat. Nestle the lemon quarters and unpeeled garlic cloves into the potatoes.

Step 3: Two-Stage Roast

Roast for 20 minutes, then remove the lemon and garlic from the tray (leave the potatoes). Return the potatoes to the oven for another 25 minutes until deeply golden and crispy.

Step 4: Make the Lemon Honey Chili Drizzle

Squeeze the roasted garlic out of its skins (it should pop out easily) and finely dice along with the half of the roasted lemon, rind and all (if you're not sure if your lemon is unwaxed and organic, discard the rind and just dice up the pulp). Mix with the remaining olive oil, honey, and chili flakes.

Step 5: Coat the Potatoes

Take the crispy potatoes out of the oven and toss them in the lemon honey chili drizzle until every piece is coated. This is the step that takes them from great to extraordinary - do not skip it.

Step 6: Make the Whipped Feta

Add the feta, Greek yogurt, olive oil, lemon zest and juice, salt, and pepper to a blender and blitz until smooth and creamy. I use my NutriBullet for this.

Step 7: Serve

Spread the whipped feta over one side of your plate, top with any remaining honey drizzle. Pile the potatoes alongside, scatter with fresh parsley, and serve.

Expert Tips for the Best Greek Roasted Potatoes

• Preheat the tray with oil: Putting the baking tray with oil into the oven while it preheats means the potatoes hit a sizzling hot surface. This is the key to getting crispy bottoms from the very first minute.
  
• Shake the potatoes hard: After draining, the lid-on shake is what creates those rough, fluffy edges that crisp up beautifully. Don't be gentle - you want the outsides roughed up.
  
• Don't peel the garlic before roasting: Roasting garlic in its skin steams it from the inside, keeping it soft and sweet. Peeled garlic will dry out and go bitter in the oven.
  
• Use unwaxed, organic lemons: Since you're eating the rind, this matters - waxed or non-organic lemons can taste bitter, as a few of my readers unfortunately discovered! If your lemons aren't organic, you can scrub them well with hot water, or just use the roasted pulp and discard the rind.
  
• Use full-fat Greek yogurt for the whipped feta: Non-fat yogurt is too thin and doesn't balance the saltiness of the feta properly. Full-fat gives the creamiest, most luxurious result.

How to Serve

This is a perfect small plate, side dish, or part of a bigger spread:

• On its own for an indulgent, delicious lunch (no judgment - I've done it)
• As a sharing small plate with friends (the original intention!)
• Alongside baba ganoush, crispy harissa chickpeas, and warm pitta for a Mediterranean mezze spread
• As a side dish at a dinner party
• With a simple green herby salad

Storage

• Potatoes: Store in the fridge for up to 3 days. Reheat in the oven at 200°C for 10-15 minutes to re-crisp. Don't microwave - they'll go soggy.
  
• Whipped feta: Store separately in the fridge for up to 3 days. Give it a stir before serving. It thickens slightly as it chills.
  
• Store separately: Keep the potatoes and feta in separate containers so the potatoes don't go soft from the moisture in the dip.
  
• Eat hot or cold: The potatoes are best hot, but the leftovers are honestly still delicious cold.

FAQs

Greek Roasted Potatoes with Whipped Feta

Author: By The Forkful

654kcal

4.6 from 32 votes

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Prep 5 minutes mins

Cook 55 minutes mins

Total 1 hour hr

My viral Greek roasted potatoes and whipped feta small plate recipe! Greek roasted potatoes with lemon, chili flakes, thyme, and honey - loaded onto creamy whipped feta.

Servings 2 - 3 portions

Course Small plates

Cuisine Greek

Ingredients

1x2x3x

• ▢ 500 g white potatoes cut into even chunks
• ▢ ½ lemon unwaxed and organic, halved
• ▢ 2 garlic cloves
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon thyme
• ▢ Salt and pepper to taste
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon chilli or red pepper flakes

Whipped feta

• ▢ 60 g Greek yoghurt
• ▢ 100 g feta cheese
• ▢ 2 tablespoon extra virgin olive oil
• ▢ ½ lemon juice and zest
• ▢ Salt and pepper to taste

Equipment

• ▢
  Baking Cookie Sheet Pan
• ▢
  Nutribullet Blender

Method

Prevent Sleep ModePrevent Sleep Mode

1. Parboil the potatoes for 10 minutes, then preheat the oven to 220 degrees C and add a baking tray with 2 tablespoon olive oil to the oven.
   500 g white potatoes, 2 tablespoon olive oil
2. Drain the potatoes and shake well to fluff them up, then carefully tip them into the hot baking tray and sprinkle over the oregano, thyme, salt, and pepper, and stir to coat the potatoes fully.
   1 teaspoon oregano, 1 teaspoon thyme, Salt and pepper
3. Nestle your quartered lemon and garlic cloves (unpeeled) into the potatoes and pop in the oven for 20 minutes.
   ½ lemon, 2 garlic cloves
4. Remove the lemon and garlic from the tray and then put the potatoes back in the oven for another 25 minutes.
5. Squeeze the garlic out of their skins (this should be very easy!) and then finely dice half of the lemon (including the rind) and garlic into almost a paste. 
6. Add to a bowl with the remaining oil, honey, and chilli flakes, then stir.
   1 tablespoon honey, 2 tablespoon extra virgin olive oil, 1 teaspoon chilli or red pepper flakes
7. Take the potatoes out of the oven and coat them in the lemon/honey mixture.

To Make the Whipped Feta

1. Add the feta, yoghurt, lemon zest and juice, and seasoning to a blender and blitz into a smooth and creamy sauce.
   60 g Greek yoghurt, 100 g feta cheese, ½ lemon, Salt and pepper
2. Spread the whipped feta sauce over half your small plate, and top with any remaining honey mixture.
3. Add the potatoes to your plate and top with freshly chopped parsley and enjoy!

Nutrition

Calories654kcalCarbohydrates63gProtein16gFat40gSaturated Fat11gPolyunsaturated Fat3gMonounsaturated Fat23gCholesterol46mgSodium617mgPotassium1214mgFiber8gSugar13gVitamin A607IUVitamin C80mgCalcium355mgIron4mg

Notes

• Use unwaxed, organic lemons: Since you're eating the rind, this matters - waxed or non-organic lemons can taste bitter, as a few of my readers unfortunately discovered! If your lemons aren't organic, you can scrub them well with hot water or just use the roasted pulp and discard the rind.
• Potatoes: Store in the fridge for up to 3 days. Reheat in the oven at 200°C for 10-15 minutes to re-crisp. Don't microwave - they'll go soggy.
• Whipped feta: Store separately in the fridge for up to 3 days. Stir it before serving. It thickens slightly as it chills.

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