This dish is all about the contrast. We take rugged, herb-crusted roasted potatoes and pair them with a cloud-like whipped feta that is brightened with fresh lemon zest. It’s a restaurant-quality side that’s surprisingly simple to make.
Fresh & Zesty
40 Minutes
Vegetarian
For the Herbed Potatoes
- 1.5 lbs Yukon Gold Potatoes (cubed)
- 3 tbsp Olive Oil
- 1 tbsp Fresh Rosemary (finely chopped)
- 1 tbsp Fresh Thyme
- 1 tsp Garlic Powder
- Flaky Salt & Black Pepper
For the Lemon Whipped Feta
- 8 oz Feta Cheese (brined is best)
- 1/4 cup Greek Yogurt
- 1 tsp Lemon Zest + 1 tbsp Juice
- 1 tbsp Honey (to balance the salt)
- 1 small Garlic Clove (grated)
Instructions
- Roast the Potatoes: Preheat oven to 425°F (220°C). Toss the potato cubes with olive oil, rosemary, thyme, garlic powder, salt, and pepper on a large baking sheet. Spread in a single layer.
- Achieve the Crunch: Roast for 30-35 minutes, tossing halfway through, until the edges are deep golden brown and crispy.
- Whip the Feta: While the potatoes roast, place the feta, Greek yogurt, lemon zest, lemon juice, honey, and garlic in a food processor.
- Smooth It Out: Process for 2-3 minutes until completely smooth and airy. If it’s too thick, add a teaspoon of water or olive oil.
- Assemble: Spread the whipped feta in a shallow bowl or on a platter. Use a spoon to create “swirls.” Top with the hot, crispy potatoes.
- Garnish: Drizzle with a little extra olive oil and a sprinkle of fresh herbs. Serve immediately.
Chef’s Secret: For the absolute smoothest whipped feta, make sure your feta is at room temperature before blending. This prevents the “grainy” texture that cold cheese can sometimes create.
