Skill Level
Lemony Greek Potatoes with Whipped Herb Feta
Feta Dip
Feta Cheese | 3/4 Cup | |
Cream Cheese | 3 oz | |
Italian Parsley | 4 Tablespoons | |
Dill | 2 Tablespoons | |
Lemon | 1 | |
Olive Oil | 3 Tablespoons |
Potatoes
Yukon Gold Potatoes | 2 Lbs | |
White Vinegar | 1 Tablespoon | |
Cornstarch | 2 Tablespoons | |
Canola Oil | 3 Tablespoons | |
Lemon | 1 | |
Garlic | 4 Cloves | |
Dried Oregano | 1 Tablespoon | |
Salt & Pepper |



- Rinse and cut the Potatoes into wedges add to pot with enough water to cover the Potatoes by 1 inch, add the Vinegar & 2 Tablespoons of Salt. Bring to a boil then reduce to a simmer & cook for about 5-7 minutes until tender.
- Pre Heat the oven to 475 Degrees, line a large baking dish with foil. You want the Potatoes to spread out without overlapping.
- In a small bowl Mix the Oil, zest of the Lemon and then squeeze the Juice, crush the Garlic & add the Oregano.
- Drain the Potatoes and pat them dry, add the Cornstarch to a large ziplock bag and shake them gently to coat them.
- Pour the Oil mixture over them and toss again to coat.
- Place cut side down on the foil covered baking dish, place in the oven and bake for about 15 minutes, turn them gently so they get golden on both sides, cook for another 15-20 minutes.
- Make the Feta Dip by whizzing the Feta & Cream Cheese together until reasonably smooth, add the Parsley, Dill, zest and juice the Lemon, Salt & Pepper, slowly add the Oil while the motor is running, taste and add more seasoning if needed.
- Serve hot with the Feta Dip on the side.
Recommended For You
Grilled Summer Fruit Salad
Raw Beet & Goat Cheese Salad
Asian Brussel Sprout Salad
Ruby Grapefruit & Fennel Salad
Grapefruit Avocado Salad
Bean & Kale Salad
Chipotle Sweet Potato Salad
Watermelon Feta Salad
Green Apple Fennel Orange Slaw
Summer Squash Salad