Greek Roasted Potatoes Feta (Print Version)
# Ingredients:
→ Roasted Potatoes
01 -
3 large baking potatoes, cut into even chunks
02 -
1 lemon, quartered
03 -
4 cloves of garlic, unpeeled
04 -
1 tsp oregano
05 -
1 tsp thyme
06 -
1 tsp salt
07 -
1 tsp pepper
08 -
3 tbsp olive oil
09 -
1 tbsp honey
10 -
1 tsp chilli or red pepper flakes
→ Whipped Feta
11 -
60g Greek yoghurt
12 -
100g feta cheese
13 -
2 tbsp extra virgin olive oil
14 -
1 lemon, zest and juice
15 -
Salt and pepper to taste
# Instructions:
01 -
Parboil the potato chunks for 10 minutes and preheat the oven to 220°C, placing a baking tray with 2 tbsp olive oil inside to heat.
02 -
Drain the potatoes, shake to fluff them up, and carefully transfer them to the hot tray. Sprinkle with oregano, thyme, salt, and pepper, stirring to coat.
03 -
Nestle the quartered lemon and unpeeled garlic cloves among the potatoes. Roast in the oven for 20 minutes.
04 -
Remove the lemon and garlic and return the potatoes to the oven for an additional 25 minutes.
05 -
Squeeze the roasted garlic from its skin and finely dice it along with the lemon. Combine in a bowl with remaining olive oil, honey, and chilli flakes to form a paste.
06 -
Take the roasted potatoes from the oven and coat them in the prepared lemon and honey mixture.
07 -
Blend the feta cheese, Greek yoghurt, olive oil, lemon zest and juice, and seasoning until smooth and creamy.
08 -
Spread the whipped feta on half of a plate, drizzle with any remaining honey mixture, and add the coated potatoes. Garnish with freshly chopped parsley.
# Notes:
01 -
Store roasted potatoes and whipped feta separately in the fridge for up to 3 days. They can be served hot or cold.