Crispy, fluffy & flavoursome potatoes resting on a bed of silky 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).
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)
Greek Roasted Potatoes with Whipped Feta
- Large Pot, Colander & Wooden Spoon (for boiling potatoes)
- Large Baking Tray (for roasting potatoes)
- Food Processor (for whipped feta)
- Large Shallow Dish (for serving)
- Sharp Knife & Chopped Board
- Potato Peeler
Ingredients (check list):
- 1kg / 2lb Baking Potatoes, peeled & diced into large bite-sized pieces
- 1 litre / 4 cups Chicken Stock
- 2-3 Lemons, (2 for boiling, 1 is optional to serve)
- 1 Chicken Oxo Cube (sub 1 tsp Chicken Bouillon)
- 3 tbsp Olive Oil
- 2 tsp Dried Oregano
- 1/4 tsp EACH: Salt & Black Pepper
- 1 small bulb of Garlic, cloves left in skins and lightly smashed with the side of a knife
- 1 tbsp finely diced Fresh Parsley (see notes)
- 1x 200g/7oz block of Feta, roughly broken into large chunks
- 100g / 3.5oz Cream Cheese
- 2 tbsp Olive Oil
- 1 tsp Honey
- Add the potatoes to a large pot and pour in the chicken stock (it should just about cover the potatoes). Squeeze in the juice of 2 lemons, then crumble in the Oxo cube. Give everything a stir, then place on high heat and bring to a boil. Cook until the potatoes are just about knife tender.
- Drain and leave to steam dry for 10mins, but preferably until they completely stop steaming and are cool enough to handle. This is important to allow the moisture to escape so they crisp up in the oven. Preheat oven to 390F/200C.
- Add the potatoes to a large baking tray and toss with olive oil, oregano, salt, pepper and garlic. Roast in the oven for around 40-45mins, or until deep golden and crispy, tossing a couple of times during.
- Meanwhile, add the feta, cream cheese, olive oil and honey to a food processor and blitz until smooth and creamy. You'll need to stop and scrape down the sides a couple of times.
- Spread in the base of a large shallow dish, then top with the roast potatoes. Top with parsley and a squeeze of lemon juice (optional) then tuck in and enjoy!
Quick 1 min demo!
Your Private Notes:
For another delicious Greek potatoes recipe check out my Crispy Baked Greek Fries!
For more similar recipes check out these beauties:
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