These Roasted Greek Potatoes with Whipped Feta are a vibrant, salty, and savory side dish balancing creamy and crisp textures.
For the Greek Potatoes:
- 3 lbs Yukon Gold Potatoes, cut into wedges (can sub for wedged Russet potatoes, if preferred *see notes below for tips)
- 2 tbsp garlic-infused olive oil (for low-FODMAP)- OR – 2 tbsp olive oil + 1 1/2 tsp garlic powder (if not low-FODMAP)
- 1 tbsp dried oregano
- 2 tsp Kosher salt
- 1/2 tsp red pepper flakes
- 1/4 – 1/2 tsp cracked black pepper, as desired
- 4 oz (1/2 cup) chicken broth (may sub for vegetable broth if vegetarian)
- 2 1/2 oz (about 1/3 cup) lemon juice, reserve lemon zest to the side for later if desired
- Optional: fresh oregano or dill to finish
For the Whipped Feta
- 8 oz feta cheese, block-style (stored in brine preferred), broken up into a few large chunks
- 1 cup thick Greek yogurt (may sub for lactose-free for low-FODMAP)
- 1/2 tsp Kosher salt, to taste
For the Greek Potatoes:
- Preheat your oven to 425 degrees F / 220 C. Reserve a large casserole dish to the side. I found that my 11 x 15-inch casserole dish worked best in order for all 3lbs of potatoes to crisp properly.
- Add the potato wedges directly to the casserole dish, top with garlic-infused olive oil (or olive oil + garlic powder), oregano, Kosher salt, red pepper flakes, and black pepper. Toss to combine by hand until all the potatoes are evenly coated.
- Roast for 20 minutes on the middle rack of your oven.
- Carefully remove the dish from the oven and add the chicken stock (or vegetable stock) and lemon juice. Toss to combine and return the dish to the oven to roast for a further 40-50 minutes. The residual liquid should have evaporated and the potatoes should be lightly golden and tender with dark crispy edges when finished. If your potato edges are not crisp to your liking you can gently toss them and return to the oven for 5-minute increments until they are crisped as desired. I find that if you use a large enough pan to begin with, the final 40-minutes is plenty of time to crisp the potato edges nicely. If you utilize a smaller baking dish that doesn’t allow for as wide of surface area, you may need to roast for slightly longer.
For the Whipped Feta:
- In a food processor, combine feta cheese and Greek yogurt. Blitz in the food processor on low until evenly combined. You will likely need to stop and scrap the bowl down with a silicone spatula once or twice in-between blending.
- Taste the whipped feta and add salt as needed. I find that another 1/2 tsp Kosher salt is usually perfect, but as feta is often already quite salty you may prefer less.
- If you plan to serve this dish for a crowd, I prefer to spread the whipped feta across a large serving platter and serve the Greek potatoes on top with a sprinkle of the reserved lemon zest and fresh oregano or dill. If you are meal-prepping this dish to reheat again the following day or prefer to allow people to add whipped feta as they desire, you can serve the Greek potatoes with the whipped feta on the side to add to their own plates.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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.
- Serving Size: 1 serving
- Calories: 324
- Sugar: 6 g
- Sodium: 945 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 24 mg