Greek Roasted Potatoes Whipped Feta

Greek roasted potatoes with whipped feta are the kind of dish I pull out when I want something that feels both rustic and a little fancy. The potatoes come out golden and crunchy, melting into a bed of silky feta that always gets scraped clean at gatherings or family Sunday lunches.

Whenever I serve this for friends they always ask for the recipe and are amazed at how easy it is. Once I discovered the whipped feta trick I started craving it on everything.

Ingredients

• Baking potatoes cut into large bite-sized pieces: Choose a floury variety like Russet or Maris Piper for the best contrast of crispy edge and fluffy center
• Chicken stock and a chicken bouillon cube: These add rich savory flavor that makes every bite taste special
• Lemons: Used for both boiling and finishing for tangy brightness Choose lemons that feel heavy for their size for the juiciest results
• Olive oil: Go for a robust extra virgin for more flavor without bitterness
• Dried oregano: Classic Greek herb for earthy aroma Use a brand that smells pungent and fresh
• Salt and black pepper: For balanced seasoning Taste your feta first as it can be very salty
• Garlic cloves added whole: The skins protect from burning and mellow the garlic to sweet softness
• Fresh parsley or optional dill for accent: Choose flat-leaf parsley for fresh flavor and bright color
• Feta cheese: Buy a block of good quality sheep’s milk feta if possible Avoid pre-crumbled
• Cream cheese: Softens feta and creates creamy texture Use full fat for best whip
• Honey: Just a bit balances the feta’s saltiness

Step-by-Step Instructions

Prep the potatoes:

Peel and cut the potatoes into large bite-sized chunks. Doing this evenly ensures every piece cooks uniformly and crisps up at the same rate.

Boil with flavor:

In a large pot cover potatoes with chicken stock then squeeze in fresh lemon juice and add the bouillon cube. This infuses the flesh with bright and savory notes. Bring to a boil over high heat and simmer just until the potatoes are almost but not quite tender. Test with a sharp knife which should meet slight resistance.

Dry the potatoes:

Drain thoroughly and let the potatoes steam dry in a colander for at least ten minutes or until they no longer give off steam. This step removes surface moisture which is vital for a crispy crust in the oven. Waiting until completely cool to the touch is worth the patience.

Toss and roast:

Transfer potatoes to a baking tray and toss well with olive oil dried oregano salt black pepper and smashed garlic cloves. Arrange in a single layer for even roasting. Roast at high heat flipping carefully a couple of times until each piece is deeply golden crisp all over and the garlic has turned fragrant and soft.

Make the whipped feta:

While the potatoes roast blend the feta cream cheese olive oil and honey in a food processor. Scrape down the bowl several times and blend until perfectly smooth and light. Taste and add a pinch more honey or olive oil if needed for balance.

Assemble and serve:

Spread the whipped feta evenly in the base of a wide shallow serving dish. Pile on the roasted potatoes. Finish with chopped fresh parsley and an extra squeeze of lemon juice if you like. Serve while hot so everyone can spoon up creamy feta with golden potatoes in every bite.

Pin

I love whipped feta for how it transforms salty feta into something lush and dreamy. My kids like to sneak spoonfuls before the potatoes even hit the plate which always makes me smile at dinnertime.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Keep the potatoes and whipped feta separate if possible so the potatoes stay crisp. Reheat potatoes in a hot oven. The whipped feta softens best at room temperature.

Ingredient Substitutions

Vegetable stock can replace chicken stock for a vegetarian version. If you do not have fresh lemon try a splash of apple cider vinegar but the citrus really makes a difference. Fresh dill can stand in for parsley if you want a more herbal punch. For extra creaminess add a spoonful of Greek yogurt to the feta whip.

Serving Suggestions

These potatoes with whipped feta shine as a shared appetizer with pita wedges or as a side to roast chicken grilled lamb or a big Greek salad. I even love them atop sautéed greens for a hearty lunch. They work just as well for a party as for a cozy weeknight dinner.

Greek Roots

Roasted potatoes with lemon are a Greek tradition showing up on every taverna table alongside grilled meats. Whipped feta uses a modern technique to amplify the briny cheese flavors while honoring classic Greek love of bold and simple ingredients.

Recipe FAQs

→ How do you make potatoes extra crispy?

Allow the boiled potatoes to steam dry thoroughly before roasting—this removes excess moisture, ensuring a golden, crisp finish in the oven.

→ What makes whipped feta so creamy?

Whipping feta with cream cheese and olive oil creates a smooth, silky spread. The honey helps balance out the tang and saltiness.

→ Can I prepare whipped feta ahead of time?

Yes, it can be prepared and refrigerated in an airtight container for up to 2-3 days. Stir before serving for best texture.

→ Which herbs work well for garnish?

Fresh parsley adds brightness, while dill provides a distinct grassy flavor. Use according to personal preference for a finishing touch.

→ Can I make this vegetarian?

Swap chicken stock for vegetable broth and use a vegetarian bouillon cube for a fully vegetarian version.

→ Is this dish best served hot or cold?

It’s ideal served warm, with crisp potatoes fresh from the oven atop cool whipped feta, offering a contrast in temperatures.