Name: Greek Roasted Potatoes with Whipped Feta
Ingredients: 2 lbs Yukon Gold potatoes, cut into wedges; 3 tbsp olive oil; 2 cloves garlic, minced; 1 lemon, juiced and zested; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 8 oz feta cheese; 1/4 cup Greek yogurt; 1 tbsp fresh dill, chopped; 1 tbsp extra virgin olive oil for drizzling

Description

Crispy, lemon-oregano roasted potatoes served with a creamy, tangy whipped feta dip.

Ingredients

Scale

For the Crust:

2 lbs Yukon Gold potatoes, cut into wedges
3 tbsp olive oil
2 cloves garlic, minced
1 lemon, juiced and zested
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
8 oz feta cheese
1/4 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil for drizzling

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Instructions

1. Prepare the Crust:

Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
While potatoes roast, combine feta, Greek yogurt, and lemon zest in a food processor. Blend until smooth and creamy.
Transfer whipped feta to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with fresh dill.
Serve hot roasted potatoes alongside the whipped feta dip.

Notes

You can customize the seasonings to taste.