Roasted Potatoes with Lemon Dill Whipped Feta
Ingredients
For the potatoes:
- 1.5 lbs baby dutch yellow potatoes, quartered
- 3–4 T olive oil
- 1 tsp garlic powder
- 1 shallot, thinly sliced
- Salt and Pepper
For the whipped feta:
- 8 oz block of feta
- 3 T olive oil
- 3/4 cup greek yogurt
- Zest and juice of 1/2 lemon, plus a few wedges for serving
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1–2 tsp honey, optional
- 1–2 T fresh dill, chopped, more as garnish
Instructions
- Preheat oven to 425 degrees and line rimmed Sheetpan with parchment paper or baking mat.
- Toss potatoes with olive oil, salt, pepper, and garlic powder and arrange into an even layer on sheetpan. Bake for 30-35 minutes, tossing and adding shallots halfway, until golden and tender.
- While potatoes are roasting, make the whipped feta: add feta, olive oil, greek yogurt, lemon zest and juice, garlic powder, honey, salt and pepper to blender or food processor and blend until really smooth and creamy; it takes a few minutes.
- Stir in fresh dill and adjust salt and pepper. If you are making this ahead of time, transfer to an airtight container in the fridge until you are ready to serve. Otherwise, spread into an even layer on serving platter.
- When potatoes are done roasting, add on top of whipped feta and garnish with more fresh dill, lemon zest and serve with lemon wedges. Enjoy!!!
