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–+ servings

Greek Roasted Potatoes with Whipped Feta

Author: By The Forkful
654kcal
4.6 from 32 votes
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Prep 5 minutes
Cook 55 minutes
Total 1 hour
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

  • 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

Method

  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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