Greek Roasted Potatoes with Whipped Feta is that dish you never knew you craved—until it lands on your plate, golden and crackly on the outside, fluffy inside, and spooned over a bed of cool, creamy whipped feta. The moment you take that first bite—zingy lemon, warm garlic, salty feta—you’re done for. It’s rich. It’s rustic. It’s addictive.
Here’s the thing: I didn’t grow up eating Greek Roasted Potatoes with Whipped Feta. But once I made it for the first time, it immediately became one of those recipes. You know the ones. The kind that make you feel like you just figured something out. The kind that makes your kitchen smell like comfort and sunshine.
It’s a crowd-pleaser, a weeknight savior, and a meal prep secret weapon. Ready to dig in? Let’s get roasting.
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Crispy Comfort Food: The Magic of Greek Roasted Potatoes with Whipped Feta
Why this recipe just works
Greek Roasted Potatoes with Whipped Feta checks every box: bold flavor, balanced texture, and that Mediterranean flair we can’t get enough of. But more than anything, it’s just really, really good. The kind of good that makes people stop mid-bite and ask for the recipe.
Roasting baby potatoes with olive oil, garlic, lemon juice, and oregano gives them a golden crunch while keeping their fluffy centers. Then there’s the whipped feta—cool, tangy, slightly salty, and just creamy enough to pull the whole thing together without being heavy. The combo? Unstoppable.
Side dish or main character?
This is supposed to be a side dish. But let’s be honest—Greek Roasted Potatoes with Whipped Feta regularly steals the spotlight. I’ve served it with grilled chicken, salmon, and even alongside a big Greek salad. But half the time, I just eat it with a fork, standing over the kitchen counter, because waiting until dinner is overrated.
It also fits beautifully into so many diets—Mediterranean-inspired, vegetarian-friendly, gluten-free by default. Plus, it’s inexpensive and easy to throw together with pantry staples.
What You Need to Make Greek Roasted Potatoes with Whipped Feta
Ingredients that pack a punch
There’s no fluff here. Greek Roasted Potatoes with Whipped Feta calls for ingredients you likely already have, and each one pulls serious weight in the flavor department.
| Ingredient | Quantity | Notes |
|---|---|---|
| Baby potatoes | 1½ lbs | Halved |
| Olive oil | 3 tbsp | Divided |
| Lemon juice | 1½ lemons | Fresh squeezed |
| Garlic | 2 cloves | Minced |
| Dried oregano | 1 tsp | Or fresh if available |
| Salt & pepper | To taste | Adjust as needed |
| Feta cheese | 6 oz | Crumbled |
| Greek yogurt | ⅓ cup | Full-fat recommended |
| Olive oil (for feta) | 1 tbsp | Optional drizzle |
This isn’t the time for substitutions… unless it is. Swap in red potatoes if you can’t find baby ones. Use plain skyr if Greek yogurt is out. Don’t skip the lemon, though—that’s what lifts the whole thing.
Tools that make it easier (and crispier)
Here’s what I use every time I make Greek Roasted Potatoes with Whipped Feta:
- Large baking sheet (so the potatoes don’t crowd)
- Food processor (for super smooth feta)
- Lemon juicer (for speed and ease)
- Optional: silicone mat for a mess-free roast
Honestly, you don’t need fancy equipment. Just give the potatoes enough space, and whip that feta until your spoon practically glides through it.
Roasting & Whipping: How to Nail Greek Roasted Potatoes with Whipped Feta
Step-by-step (how I do it at home)
Here’s how I make Greek Roasted Potatoes with Whipped Feta, pretty much on autopilot now:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or a silicone mat.
- Toss the potatoes in olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Spread them out—cut side down—and roast for 35 to 40 minutes, flipping once halfway. You want crispy edges and a bit of browning.
- Meanwhile, blend the whipped feta: in a food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, and a crack of pepper. Blend until creamy and fluffy. Scrape down the sides a few times to get it smooth.
- Spread the feta onto a serving platter or plate. Spoon those hot, crisp potatoes over the top.
That’s it. Done. No saucepans, no boiling, no fuss. Just a baking sheet and a blender working their magic.
Bringing it all together
Here’s where Greek Roasted Potatoes with Whipped Feta turns from “nice dish” to “absolute knockout.”
I like to drizzle a little more olive oil over the top and throw on some chopped parsley, dill, or even basil if I have it. Want to add heat? Sprinkle on crushed red pepper. Got leftovers? Toss ‘em into a grain bowl or wrap for lunch.
This dish also works great at room temp, which means it’s fantastic for dinner parties or potlucks. You won’t believe how many people go back for seconds.
Tips, Storage & Leftovers: Keep Your Greek Roasted Potatoes with Whipped Feta Fresh and Fabulous
Little tricks that make a big difference
I’ve made Greek Roasted Potatoes with Whipped Feta more times than I can count—and here are a few hard-earned tips:
- Don’t crowd the potatoes on the pan. Give them breathing room for maximum crisp.
- Use real lemon juice. The bottled stuff? It’s just not the same.
- Don’t over-blend the feta or it’ll get runny instead of airy.
- Crank the oven heat. 425°F is ideal, but if your oven runs cool, bump it up a bit.
These little tweaks make the dish go from good to unforgettable.
Store and remix like a pro
Leftovers? You’re in luck.
- To store: Place Greek Roasted Potatoes with Whipped Feta in an airtight container in the fridge for up to 4 days.
- To reheat: Pop the potatoes in a 400°F oven or air fryer for 10 minutes to bring the crisp back.
- To remix: Use the potatoes in breakfast hash, wrap them in pita with hummus and tomatoes, or serve with scrambled eggs.
And don’t toss the whipped feta! It’s amazing on sandwiches, toast, or as a dip for veggies.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 6g |
| Carbs | 22g |
| Fat | 19g |
| Fiber | 3g |
| Sugar | 1g |
| Sodium | 360mg |
Greek Roasted Potatoes with Whipped Feta packs flavor without the guilt. High in healthy fats, low in sugar, and totally satisfying.
Frequently Asked Questions
Can I make Greek Roasted Potatoes with Whipped Feta ahead of time?
Yes! Roast the potatoes and whip the feta separately, then assemble just before serving.
What kind of potatoes work best?
Baby gold or red potatoes are ideal, but Yukon golds cut into chunks work well too.
Can I use store-bought whipped feta?
Sure—but making it from scratch gives a fresher, brighter flavor.
How long does whipped feta last in the fridge?
Up to 5 days when stored in an airtight container.
What can I serve it with?
Grilled chicken, salmon, falafel, or just a crisp cucumber salad.
Can I make it dairy-free?
Use a dairy-free feta and unsweetened coconut yogurt for a solid vegan version.
Conclusion
Greek Roasted Potatoes with Whipped Feta isn’t just another roasted veggie dish—it’s a flavor-packed, texture-rich, totally comforting recipe that deserves a regular spot in your dinner rotation. Whether you’re serving it to guests or just treating yourself, it brings a little Mediterranean sunshine into every bite.
If you’re anything like me, one taste and you’ll be hooked.
Want more like this? Try these next:
- Greek Roast Potatoes With Lemon And Feta
- Roasted Potatoes with Baked Feta and Garlic
- Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
Made this recipe? Tag us with your version of Greek Roasted Potatoes with Whipped Feta on Pinterest or Instagram. I love seeing your creations come to life!
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Greek Roasted Potatoes with Whipped Feta – 3 Delicious Reasons You’ll Love It
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Golden, crispy Greek roasted potatoes tossed with lemon, garlic, and oregano, served atop a creamy, tangy whipped feta that takes this simple side dish to unforgettable. Perfectly balanced flavors that bring Mediterranean sunshine to your table—easy enough for weeknights, impressive enough for guests!
Ingredients
- 1½ lbs baby potatoes, halved
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
- For the Whipped Feta:
- 6 oz feta cheese, crumbled
- ⅓ cup Greek yogurt (full fat recommended)
- 1 tbsp olive oil
- Juice of ½ lemon
- Fresh cracked black pepper, to taste
Instructions
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, lemon juice, minced garlic, oregano, salt, and pepper until evenly coated.
Spread potatoes cut side down on a baking sheet lined with parchment or silicone mat. Roast for 35–40 minutes, flipping once halfway, until golden and crisp.
Meanwhile, in a food processor, blend crumbled feta, Greek yogurt, olive oil, lemon juice, and black pepper until smooth and creamy.
Spread whipped feta on a serving platter. Top with hot roasted potatoes. Garnish with fresh herbs or an extra drizzle of olive oil if desired.
Notes
Don’t crowd the potatoes on the pan—give them space for maximum crisp.
Fresh lemon juice is a game changer—skip the bottled stuff if you can!
Whip feta just until creamy; over-blending can make it too runny.
Leftovers reheat well in a hot oven or air fryer to bring back crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 360 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg