Roasted Greek Potatoes with Whipped Feta

Vibrant, salty, and savory flavors

These Roasted Greek Potatoes with Whipped Feta are twice roasted, first in a drizzle of olive oil, garlic, oregano, red pepper, and salt, and again after they've been bathed in a vibrant lemon broth. The resulting potatoes are tender on the inside and lightly crisp on the outside. As if that weren't delicious enough, they're then nestled over a bed of salty feta cheese that has been whipped with thick Greek yogurt for maximum creaminess. This side dish balances creamy and crisp textures with vibrant, salty, and savory flavors.

What makes these Greek Potatoes unique from other versions?

In addition to the tasty whipped feta, what sets these Greek Potatoes apart from other interpretations is that these have lovely lightly crisp outer edges. Many Greek potato recipes that I've come across are intended to be soft and somewhat brothy, but I really prefer a potato that is tender inside with a bit of crisp to it. My interpretation of Greek potatoes are twice-roasted, first in a small amount of oil, then in a lemony broth. Rather than covering the potatoes in a large amount of broth as is common, I only utilize 4 oz (½ cup) for 3 lbs of potatoes across an XL pan (I use this 11 x 15-inch 5qt baking dish for maximum surface area). This allows the potatoes to soak up the flavor from the broth without overloading them with so much liquid that nothing will crisp when roasting.

If you are vegetarian, you can swap the chicken broth for vegetable broth, but I personally love the savory flavor that chicken broth adds to these potatoes.

What kind of potatoes are best to use?

I have tested this recipe with both thin-skinned and waxy Yukon Gold potatoes and thick-skinned and starchy Russet potatoes. I personally prefer the buttery flavor and texture of the Yukon Gold potatoes for this dish, but the Russets are also lovely if that's what you have on hand. Russets tend to be larger than gold potatoes and hold much more starch so make sure you don't slice your wedges too thick or they won't crisp up as nicely. If you'd like to maximize the crispness of Russet potatoes, you can also soak the cut wedges in a bowl of cold water for at least 1-hour prior to roasting, in order to help remove some of the excess starchiness that prevents them from crisping.

What kind of feta is best to use?

I prefer to use Greek block feta in brine to make the whipped feta for this recipe when possible. The saltwater brine helps to ensure that the feta stays fresh and creamy and also elongates the life of the feta, which is nice if you plan to tuck it in the fridge for a few extra days before using it. If you are unable to find Greek block feta in brine, the vacuum-packed blocks are also perfectly reasonable to use in this recipe, though they may be slightly less creamy. I would avoid pre-crumbled feta for this dish, if possible, as it tends to be drier and less flavorful than block feta.

What should I serve these Greek Potatoes with?

• As a side for these Greek Lamb Meatballs
• As a side for these Mediterranean Turkey Burgers
• As a side for this delicious Marinated + Grilled Skirt Steak
• Substitute out the baby potatoes in this Anchovy Chicken Thighs with Green Olives and serve these alongside
• As a side for this Chicken Thighs in Orange Dijon Herb Sauce

What tools do I need to make this recipe?

• A cutting board
• A chef's knife
• A kitchen scale
• Measuring cups
• Measuring spoons
• An XL casserole pan (I use this 11 x 15-inch 5 qt dish for maximum surface area)
• A food processor
• A silicone spatula

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Looking for more dinner inspiration?

Love this recipe? Here are some additional side dishes that you might enjoy!

• Smashed Potatoes with Avocado Chimichurri Sauce
• Smashed Potatoes with Lemon Dill Cream Sauce
• Roasted Brussels Sprouts with Honey Sriracha Sauce
• Roasted Delicata Squash and Beets with Horseradish Cream and Candies Walnuts

A note for special diets

This Roasted Greek Potatoes with Whipped Feta recipe can easily be friendly for gluten-free, grain-free, vegetarian, and low-fodmap diets. For vegetarian diets, you'll want to substitute the chicken stock with vegetable stock. For Low-Fodmap diets, you'll want to utilize garlic-infused olive oil in place of garlic powder, lactose-free yogurt in place of traditional, and make sure that the seasoning in your chicken broth does not include any high-fodmap ingredients such as garlic or onion.

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