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Basil Whipped Feta & Sun-Dried Tomato Pesto Potatoes

This is the ultimate small plate recipe: basil whipped feta with the most insanely delicious sun-dried tomato pesto potatoes. The potatoes are roasted to perfection before being coated in a homemade sun-dried tomato pesto with almonds, roasted garlic, lemon, and olive oil, and paired with a cool and creamy whipped feta dip with lots of fresh basil.

Together, this is a match made in flavour heaven, and you will not be able to resist diving into the plate head first!

This is a follow-up recipe to my ultra-popular viral greek potatoes and whipped feta small plate recipe, which has racked up over 5 million views! This basil and sun-dried tomato variation is just as good, with bold and punchy flavours that really pack a punch.

Why I Think You’ll Love This Recipe:

  • Taste Sensation: Feta, basil, and sun-dried tomatoes are honestly a trio that were made for each other. You can’t get much better.
  • Ease: This recipe has three main components: the potatoes, the pesto, and the whipped feta. Each one is super beginner-friendly, however, and you can definitely make the whipped feta and basil dip ahead of time to save you from doing too many things at once!
  • Side dish: This recipe could definitely be eaten alone, but it’s designed to be a flavorsome side dish or small plate served alongside other dishes. For example, this would be really fantastic with my lemon and herb tofu skewers and a simple side salad.

What You’ll Need:

I provide the full quantities and instructions at the bottom of this post in the recipe card, but here’s a quick breakdown of the equipment and ingredients you’ll need for this recipe.


This recipe requires very few pieces of equipment, so is perfect for amateur cooks! You’ll need:

  • A baking dish for your potatoes
  • A blender (I would be lost without my NutriBullet!) or food processor to whip the feta and blitz the sun-dried tomato pesto
  • A knife and chopping board
  • A saucepan for par-boiling the potatoes, plus a strainer to drain them


Again, scroll down to the recipe card for the exact quantities I used for this recipe. All the ingredients you’ll need to add to your shopping list are:

  • Potatoes
  • Feta cheese
  • Greek yoghurt
  • Lemon
  • Sun-dried tomatoes
  • Garlic
  • Almonds
  • Nutritional yeast

How to Make the Sun-Dried Tomato Potatoes

My trick to extra perfect roast potatoes (every single time), is to first par-boil the potatoes for 10-15 minutes, drain, then steam dry for 5 minutes, before placing a lid on the pan and giving it a good shake to really rough up the edges.

Roughed-up edges on potatoes are key to getting those super crispy bits on the outside of the potatoes.

Next, coat the potatoes in the oil and seasonings in a baking dish and roast at 220 degrees C with the garlic and rosemary for 30 minutes, then remove the garlic, then roast for a further 25 minutes or until the potatoes are perfectly golden and crispy.

Sun-dried tomato pesto

Once you’ve removed the roasted garlic, blitz it with your sun-dried tomatoes and a little of the oil from the jar, almonds, nutritional yeast, lemon juice, and seasoning.

Coat a tablespoon or two of the pesto over the roast potatoes just after you’ve removed them from the oven – the heat with help you to properly coat the potatoes for the most delicious flavours!

Making the Whipped Feta

To complement the strong flavours of the sun-dried tomato pesto potatoes (what a mouthful that is to say!), the whipped feta is kept pretty simple.

Simply place feta, Greek yoghurt, fresh basil, lemon juice, black pepper, and olive oil in a blender and blitz into a smooth, creamy dip. Adjust the seasonings according to your preferences.


I would recommend storing the potatoes and the whipped feta separately if you are making this recipe ahead of time. That way, you can reheat the potatoes by popping them in the oven for 15-20 minutes and then plate up with the cool, creamy feta dip.


This is a small plate recipe designed to be enjoyed with other side dishes (although no lies here – I would definitely devour an entire plate by myself!).

Things that this recipe could go great with includes:

  • Grilled summer vegetables, like red peppers, aubergine, and courgette
  • Lemon and herb tofu skewers
  • A fresh and simple side salad
  • Falafel with hummus and fresh pomegranate
  • Harissa roasted chickpeas

More Potatoes & Dips You’ll Love:

Basil Whipped Feta with Sun-Dried Tomato Pesto Potatoes

Basil Whipped Feta with Sun-Dried Tomato Pesto Potatoes

Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

A flavour explosion - creamy basil whipped feta with sun-dried tomato pesto potatoes that have been roasted to crispy perfection and then coated in a gorgeous homemade sun-dried tomato pesto made with almonds.


  • 200g feta, cut into cubes
  • 80g Greek yoghurt
  • 1 lemon, juice and zest
  • 1 tsp black pepper
  • 1 handful basil leaves
  • 1 tbsp olive oil
  • (optional) 1 tbsp olive oil + 1 tbsp honey to drizzle

For The Potatoes:

  • 2-3 potatoes, cut into cubes
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 3 cloves garlic
  • 1 sprig fresh rosemary

For the Sun-Dried Tomato Pesto:

  • 1/4 cup almonds
  • 1 lemon, juiced
  • 2 tbsp nutritional yeast
  • 7-8 sun-dried tomatoes
  • 2 tbsp oil from the sun-dried tomatoes
  • (+ the roasted garlic cloves from above)


To Make The Potatoes:

  1. Preheat your oven to 200°C and get your baking dish ready.
  2. Chop the potatoes into small cubes, then place in a large saucepan and cover with just enough cold water to cover.
  3. Par-boil the potatoes for 10-15 minutes, then drain and leave the potatoes to steam dry for 5 minutes.
  4. Shake the potatoes to rough up the edges, then tip into a baking dish with the oil and seasonings. the garlic, and rosemary.
  5. Roast the potatoes for 30 minutes, remove the garlic, then return the dish to roast the potatoes for a further 25 minutes.

To Make The Pesto:

  1. Blitz the roast garlic, 1/4 cup almonds, 2 tbsp nutritional yeast, 1/2 lemon juice, 7-8 sun-dried tomatoes, and 2 tbsp of the sun-dried tomato oil into a chunky pesto.
  2. Coat the roasted potatoes in 1-2tbsp of the pesto.

To Make The Whipped Feta:

1. Add the feta, Greek yogurt, pepper, lemon juice, olive oil, and basil leaves to a blender and blitz it into a smooth and creamy sauce.

Plate up the whipped feta and drizzle it with the oil and honey, then plate up the sun-dried tomato pesto potatoes before topping with more fresh basil and lemon zest.


Best served immediately when the potatoes are hot to perfectly complement the creamy, cool whipped feta. To make in advance, store the whipped feta and the potatoes separately and store them in airtight containers for 3-5 days.

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