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Crispy Roasted Potatoes with Whipped Feta

Perfectly golden, shatteringly crisp roasted potatoes served over a bed of cool, creamy whipped feta dip, garnished with fresh herbs and spicy chili flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 lbs Yukon Gold potatoes cut into wedges
  • 0.25 cup extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper cracked
Whipped Feta Base & Garnish
  • 8 oz feta cheese block in brine, drained
  • 0.5 cup Greek yogurt plain, full-fat
  • 1 clove garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 cup fresh parsley chopped
  • 1 tsp red pepper flakes to taste

Equipment

  • Large pot
  • Baking sheet
  • Food processor
  • Colander

Method
 

  1. Boil the potato wedges in salted water for 5-7 minutes. Drain, return to the pot, cover, and shake vigorously to rough up the edges.
  2. Preheat oven to 425°F (220°C). Toss the parboiled potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet.
  3. Roast for 35-45 minutes, flipping halfway, until deeply golden brown and incredibly crispy.
  4. While roasting, pulse the feta, Greek yogurt, fresh garlic, and lemon juice in a food processor until smooth and creamy. Chill until needed.
  5. Spread the whipped feta over the base of a serving bowl. Top immediately with the hot, crispy potatoes.
  6. Garnish heavily with chopped fresh parsley, red pepper flakes, and a final drizzle of extra virgin olive oil. Serve immediately.

Notes

For maximum crispiness, do not overcrowd your baking pan. Use two pans if necessary to ensure the potatoes have room to roast rather than steam.