Endlessly customizable (just like their anthropomorphized counterpart, Mr. Potato Head), filling and cheap, potatoes are a bit of a pantry hero. Yes, they have a lot of carbs, but they also have some positive nutrition, for example, did you know they're rich in Vitamin C? Yes, potatoes just keep on giving, and this Roasted Potatoes with Whipped Feta from @bythe forkful is one of the best potato recipes we've seen. Parboiled potatoes are roughed up (so the outsides crisp up better in the oven) and roasted with lemon wedges and unpeeled garlic cloves. Then, you chop the lemon, peel and all, mix with the roasted garlic, add some honey and crushed red pepper, then toss with the roasted potatoes. It seems like it would be too lemony, but it is FANTASTIC! Served on top of some whipped feta, it makes a delicious and filling meatless main dish. We've added some tips and tricks (including a great tip that will save you some hands-on time, just in case you like that kind of thing). Enjoy!
Roasted Potatoes with Whipped Feta
3 servings (as a main dish)
About 35 minutes
Ingredients
1 1/2 lb. all-purpose potatoes,
unpeeled, cut into 1" pieces
1/2 cup olive oil, divided
1 tsp. dried oregano
1 tsp. dried thyme
1 small lemon, cut in quarters
1 small lemon (for 1 tsp. grated zest and 2
1/2 tsp. juice, divided)
4 unpeeled garlic cloves
2 tbsp. honey
1⁄4 tsp. crushed red pepper
3⁄4 cup crumbled feta
1⁄4 cup plain Greek yogurt
Chopped parsley for garnish
Instructions
Place potatoes into pot and add water to cover. Heat to a boil and cook 10 min. (potatoes should still be firm in center). Drain in colander. Return to pot, cover and shake to rough up outside of potatoes (or just toss or stir while in colander- same results but easier!).
Heat oven to 425°F. Add potatoes to 2 1/2-qt. baking dish. Add 1/4 cup oil, the oregano and thyme and toss to coat. Season with salt and pepper and 1 tsp. lemon juice. Add quartered lemon and garlic cloves.
Roast for 30 min., removing lemon and garlic after 20 min. and letting potatoes finish cooking.
Remove garlic from peel and mince with roasted lemon (including peel!). Stir in honey, 2 tbsp. oil and red pepper. Toss with roasted potatoes. Season with salt and pepper.
Add feta, yogurt, lemon zest, remaining oil and remaining lemon juice to blender and blend until smooth. Serve with potatoes.
Any shortcuts?
So glad you asked! Yes! The simplest way to save hands-on time is to skip boiling the potatoes (yes, the entire first step)! Does parboiling and roughing up the outside make the crispiest potatoes? It does. However, since you’re tossing the roasted potatoes with a dressing, you lose a lot of that, anyway. Here’s what to do instead... Skip the first step and follow the rest of the recipe as shown except bake the potatoes for 40 min. (still taking the lemon and garlic out after 20 min.).
Nutrition (per serving)
Calories 652, Total Fat 47 g, Carbs 49 g, Sugars 14 g, Protein 11 g, Sodium 448 mg, Fiber 4.7 g, Vitamin C 55% DV
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