Greek Potatoes with Whipped Feta
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Appetizer, Side Dish
Ingredients
Scale
FOR THE GREEK POTATOES
- 1 ½ pounds of small red potatoes
- ¼ cup of extra virgin olive oil
- 1 tablespoon of Greek seasoning
- 2 cloves of garlic (minced)
- 1 teaspoon of salt
- Zest of ½ lemon (adjust to taste)
- Optional: crushed red pepper flakes (fresh parsley, olive oil for garnish)
FOR THE WHIPPED FETA
- 8 ounces of block feta cheese
- ½ cup of labne
- 2 + tablespoons of water
Instructions
- Start by preheating the oven to 425°F. Grease a baking dish and set it aside.
- In a food processor, combine the feta, labne, lemon zest, and 2 tablespoons of water. Blend until smooth. For a thinner texture, add 2 tablespoons of water at a time, pulsing until you reach the desired consistency. Set aside.
- Place the red potatoes in a single layer on the prepared baking dish. Drizzle olive oil, garlic, salt, pepper, and lemon zest on top. Toss everything together.
- Bake for 20-25 minutes or until the potatoes are tender, flipping them halfway through.
- Spread the whipped feta mixture on a platter and arrange the potatoes on top. Garnish with crushed red pepper, parsley, and an optional drizzle of extra olive oil.
- You can store the potatoes and whipped feta in separate airtight containers in the fridge for up to 3 days. Enjoy your flavorful Greek Potatoes with Whipped Feta!
