Spicy Roasted Potatoes with Whipped Feta
If there’s one recipe that’s a hit at every dinner party, it’s my spicy roasted potatoes with whipped feta. And what’s more, it’s a super easy recipe, ready in less than 30 minutes!
Table of Content
The thing I love about this dish is the contrast between the creamy whipped feta and the delicious crispy potatoes, and above all, I add fresh herbs on top to give it a fresh dimension.
Frankly, this dish is so good, I sometimes just make it for a quick evening meal. But as I said, you can also serve it for a special occasion, and it’s a really crowd pleaser!
Ingredients and Alternatives
For the roasted potatoes
- Potatoes: I like using new potatoes for this recipe because they don’t need to be peeled. You can choose other types of firm-fleshed potatoes.
- Spices: I season my potatoes with smoked paprika, chili powder, ground coriander, garlic powder and salt and pepper. Get creative with spices: cumin, harissa or fennel pair well with this recipe. For a Mediterranean touch, opt for dried herbs like oregano, thyme, or rosemary.
- Olive oil: Use it to roast the potatoes and add a drizzle just before serving!
For the whipped feta
- Feta: Choose high-quality feta as a base for the cream. Don’t forget to reserve some for decoration.
- Yogurt: I use Greek yogurt, but you can opt for another type. Be mindful of texture, which may be more liquid. In that case, reduce the quantities.
- Crème fraîche: I add a bit of crème fraîche to make the feta sauce creamier, but it’s optional. You can simply replace it with sour cream, more Greek yogurt or cream cheese if you like.
- Lemon: To season the whipped feta. Also, you can grate some lemon zest and add it to the dip of simply for decoration on top.
For garnish
- Spring onions: I love adding these on top before serving. Don’t forget them; they’re really excellent.
- Parsley: I also add flat parsley for freshness too. You can choose other fresh herbs like fresh basil, dill, or tarragon according to your preferences.
Roasting the Potatoes (2 methods)
Start by cutting the potatoes in half, or more if needed, to ensure they’re all the same size. If they’re clean, there’s no need to peel them!
Then, toss them in a bowl with olive oil, smoked paprika, chili powder, garlic powder, ground coriander black pepper and salt. Mix well to coat them evenly with oil and spices.
Next, place the potatoes on a baking sheet lined with parchment paper, cut side up, and roast for 30 minutes at 200°C until golden brown.
If you’re using an air fryer, it will take about 20-25 minutes at 200°C.
Preparing the Whipped Feta Dip
Meanwhile, pour the feta, Greek yogurt, sour cream, and lemon juice into the bowl of a food processor.
Season with salt and blend until you have a creamy sauce.
Geraldine’s tip: If the whipped feta is too liquid, add more feta. If it’s too thick, add more yogurt.
How to Serve these Roasted Potatoes with Whipped Feta
On a plate, spread the whipped feta, then place the roasted potatoes on top.
Garnish with spring onions, fresh parsley, crumbled feta, and finish with a drizzle of olive oil.
I also like to sprinkle a bit of smoked paprika on top.
You can serve this as a main course, a side dish or as a shared appetizer.
More potato recipes
FAQ : Spicy Roasted Potatoes with Whipped Feta
These roasted potatoes with whipped feta are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
It is best to store the whipped feta and the potatoes separately. Reheat the potatoes in a 350°F (180°C) oven covered with aluminum foil for 10 minutes.
If your whipped feta is too liquid, you can adjust the consistency by adding more feta cheese. Gradually add more feta until you reach the desired thickness. Note that if you refrigerate the whipped feta before serving, it will thicken a bit.
Yes, you can make a vegan version of this dish by using dairy-free alternatives such as vegan feta cheese and plant-based yoghurt and cream cheese.
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Recipe card
Spicy Roasted Potatoes with Whipped Feta
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Ingredients
Whipped feta
- 5 oz feta cheese , 150 g
- 1/3 cup Greek yogurt , 80 g
- 1/4 cup crème fraîche , 50 g
- 1 tablespoon lemon juice
- 1 pinch of salt
Roasted potatoes
- 1 lb baby potatoes , 500 g
- 2 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground coriander
- Salt
- Black pepper
Garnish
- 2 spring onions sliced
- 1 handful flat-leaf parsley chopped
- 50 g feta cheese crumbled
- 1 pinch of smoked paprika
- 1 drizzle of olive oil
Instructions
- Cut the potatoes in half. Place them in a large bowl and add olive oil, smoked paprika, chili powder, garlic powder, ground coriander black pepper and salt. Mix well.
- Place the potato wedges on a single layer on a baking sheet lined with parchment paper and roast for 30 minutes at 200°C until golden brown (or 25 minutes at 200°C in an air fryer).
- Meanwhile, in the bowl of your food processor, combine the feta, Greek yogurt, sour cream, and lemon juice. Add salt and blend until creamy.
- On a serving dish, spread the feta cream and top with the roasted potatoes. Garnish with spring onions, fresh parsley, crumbled feta, and finish with a drizzle of olive oil and a sprinkle of smoked paprika.
