Greek Roasted Potatoes With Whipped Feta

If you like potatoes and feta, today is going to be one hell of a good time for you. Follow me…

Preparing Greek Potatoes

A lot of recipes for Greek potatoes appear to bake the potatoes in chicken stock and lemon juice. Which sounds truly delicious, but they’re just not going to come out crispy that way. And for me, if a roast potato isn’t crispy, it’s not for me (food snob alert!). So to have my cake and eat it, I boiled the potatoes in chicken stock and lemon juice, then roasted them in oil. The result? Perfection! That way the inside of the potato is infused with gorgeous flavour and crispy on the outside too.

What kind of potato should I use?

Any kind of baking potato like a Maris Piper or Russet will do the trick. Just so they end up nice and fluffy in the centre.

How should I slice the potato?

You could do wedges, but I prefer chunks. I recommend peeling in both cases. Process shots: peel potato (photo 1), halve (photo 2), halve again (photo 3), dice into chunks (photo 4), add to pot with chicken stock, lemon juice and chicken Oxo (photo 5), boil until knife tender (photo 6).

Greek Roasted Potatoes

You want to drain the potatoes once they’re knife-tender. Keep an eye on them so they don’t end up mushy! From there, you’ll want to leave them to steam dry for 10 or so minutes. The more they steam = the more moisture leaves the potato = the crisper/fluffier they’ll be. Once they’re cool enough to handle you can then toss them in olive oil, oregano, garlic, salt & pepper and roast away. No need to peel & dice the garlic, you can keep it whole. It’ll infuse the oil/potatoes just fine. Dicing the garlic will cause it to burn! Process shots: add potatoes to tray (photo 1), add oil, garlic, oregano, s&p (photo 2), toss (photo 3), roast (photo 4).

Whipped Feta

Okay, here’s where things get fun. I’d never actually whipped feta before working on this recipe (I know, who even am I?). But here’s what I found: Plain whipped feta is too salty and not creamy enough. So, I originally added Greek yoghurt. It worked well, but I still found it a little tart. Instead, I then opted for cream cheese, which offered a far creamier texture and flavour. It soothed out the feta really nice, both in terms of texture and flavour. Many whipped feta recipes seem split in the addition of olive oil or lemon juice. I tried both and olive oil was the winner. I found the addition of lemon juice turned the dip a little tart again. The olive oil added a gentle background flavour, whilst also helping to create a silky smooth texture. I then ended up with a dash of honey too, which worked really well in balancing out the salty cheese. In short – all you need is feta, cream cheese, olive oil and honey to make awesome whipped feta! P.s I’m only now realizing how much the photo below looks like an unhinged face 🤣 Process shots: add ingredients to food processor (photo 1), blitz until creamy (photo 2), spread into serving dish (photo 3).

Serving Greek Roasted Potatoes

Once you’ve spread the whipped feta, you can then add the potatoes straight on top. I also like to finish with fresh parsley and a squeeze of lemon juice, although the lemon juice is optional. This works great as a shared appetizer, or even a carby lunch! Also great as a side dish too. Alrighty, let’s tuck into the full recipe for these Greek feta roasted potatoes shall we?!

How to make the best Greek Roasted Potatoes (Full Recipe & Video)

For another delicious Greek potatoes recipe check out my Crispy Baked Greek Fries and Greek Smashed Potatoes! For more similar recipes check out these beauties: