Feta Potatoes Greek Style (Print Version)
# Ingredients:
→ Crispy Potatoes
01 -
A few unpeeled garlic cloves (4)
02 -
2 tbsp of honey
03 -
3 big potatoes, sliced into equal-sized pieces
04 -
A lemon, sliced into 4 parts
05 -
Some crushed oregano for sprinkling (1 tsp)
06 -
A sprinkle of pepper (1 tsp)
07 -
A dash of thyme (1 tsp)
08 -
A pinch of salt (1 tsp)
09 -
A teaspoon of red pepper flakes or chili powder
10 -
3 heaping tablespoons of olive oil
→ Creamy Feta Dip
11 -
1 lemon—use its juice and grated peel
12 -
A bit of salt and pepper for seasoning
13 -
100g of crumbled feta cheese
14 -
A small dollop of Greek yoghurt (60g)
15 -
2 tablespoons of top-quality extra virgin olive oil
# Instructions:
01 -
Get your oven set to 220°C and put 2 tablespoons of olive oil on a tray to preheat. In the meantime, boil the potato pieces for about 10 minutes.
02 -
Once parboiled, drain the potatoes and shake them around a bit to roughen them up. Carefully place them onto the hot tray. Coat them thoroughly with thyme, pepper, salt, and oregano.
03 -
Scatter the garlic cloves and lemon slices onto the tray with the potatoes. Let this roast for around 20 minutes.
04 -
Take out the tray, remove the garlic and lemons, then give the potatoes an additional 25 minutes in the oven.
05 -
Scoop the softened garlic out of its skins and chop it up with the lemon pieces. Mix them with some olive oil, honey, and your chili flakes to create a paste.
06 -
Grab the potatoes from the oven and toss them with the paste you just made.
07 -
Pop feta, Greek yoghurt, olive oil, lemon juice and zest, plus your seasonings, into a blender and pulse till it's silky smooth.
08 -
Spoon the whipped feta onto one half of your plate, drizzle any leftover paste on top, and serve it all up with your flavor-packed potatoes. Sprinkle chopped parsley for finishing!
# Notes:
01 -
Store everything separately in the fridge—potatoes and feta dip—for a maximum of 3 days. You can enjoy them hot or cold.