Greek Roasted Potatoes with Whipped Feta

overhead shot of Greek roasted potatoes on whipped feta in white serving dish

Print Recipe

5 from 2 votes

Greek Roasted Potatoes with Whipped Feta

Crispy, fluffy & flavoursome potatoes resting on a bed of silky whipped feta!

Prep Time10

Cook Time1

Steaming10

Total Time1 20

Course: Appetizer, Lunch

Cuisine: Greek

Servings: - 5 people

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Pot, Colander & Wooden Spoon (for boiling potatoes)
Large Baking Tray (for roasting potatoes)
Food Processor (for whipped feta)
Large Shallow Dish (for serving)
Sharp Knife & Chopped Board
Potato Peeler

Ingredients

Greek Potatoes

1kg / 2lb Baking Potatoes, peeled & diced into large bite-sized pieces
1 litre / 4 cups Chicken Stock
2-3 Lemons, (2 for boiling, 1 is optional to serve)
1 Chicken Oxo Cube (sub 1 tsp Chicken Bouillon)
3 tbsp Olive Oil
2 tsp Dried Oregano
1/4 tsp EACH: Salt & Black Pepper
1 small bulb of Garlic, cloves left in skins and lightly smashed with the side of a knife
1 tbsp finely diced Fresh Parsley (see notes)

Whipped Feta

1x 200g/7oz block of Feta, roughly broken into large chunks
100g / 3.5oz Cream Cheese
2 tbsp Olive Oil
1 tsp Honey

Instructions

Add the potatoes to a large pot and pour in the chicken stock (it should just about cover the potatoes). Squeeze in the juice of 2 lemons, then crumble in the Oxo cube. Give everything a stir, then place on high heat and bring to a boil. Cook until the potatoes are just about knife tender.
Drain and leave to steam dry for 10mins, but preferably until they completely stop steaming and are cool enough to handle. This is important to allow the moisture to escape so they crisp up in the oven. Preheat oven to 390F/200C.
Add the potatoes to a large baking tray and toss with olive oil, oregano, salt, pepper and garlic. Roast in the oven for around 40-45mins, or until deep golden and crispy, tossing a couple of times during.
Meanwhile, add the feta, cream cheese, olive oil and honey to a food processor and blitz until smooth and creamy. You'll need to stop and scrape down the sides a couple of times.
Spread in the base of a large shallow dish, then top with the roast potatoes. Top with parsley and a squeeze of lemon juice (optional) then tuck in and enjoy!

Video

Notes

a) Whipped Feta - Feta whipped by itself is very salty, so you need the cream cheese to sooth it out, both in terms of flavour and texture. The olive oil turns it a little silky, whilst the small dash of honey just helps to balance out the salt. You can make this ahead of time and tightly store it in the fridge until needed (2-3 days is fine).

b) Salt - You don't need salt to boil the potatoes, as the Oxo & stock will add enough salt. Just be cautious when seasoning them to roast, as they are on a bed of feta. I find 1/4 tsp is fine, but you can adjust with more once roasted if you'd like.

c) Parsley - I highly recommend adding this for a final pop of colour and flavour. Dill also goes nicely, but only use this if you know you like it as it has a much more prominent flavour.

d) Serving - This works great as a shared appetizer, or even a carby lunch! Also great as a side dish too.

e) Calories - Whole recipe divided by 4.

Nutrition