Loved by generations and revived by home cooks everywhere, Sheet-Pan Garlic Potatoes with Whipped Feta Dip is a dish that effortlessly bridges comfort and sophistication. Picture this: golden, crispy baby potatoes roasted to perfection with aromatic garlic and rosemary, nestled beside a cool, tangy, and ultra-creamy whipped feta dip. It’s buttery, crisp, bold—and anything but boring.
What makes this sheet-pan recipe truly shine is its simplicity. It transforms basic pantry staples into a showstopping appetizer, party platter, or even light dinner. Better yet, it’s ready in under 40 minutes with just one pan and a blender.
This dish energizes your table with bright Mediterranean flavors, warms the room with cozy aromas, and gives your body the hearty satisfaction of real, whole ingredients. Whether you’re hosting or just craving something salty and satisfying, this is the kind of recipe you’ll come back to again and again.
Let’s dive in—because these potatoes aren’t going to roast themselves.
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The Allure of Sheet-Pan Garlic Potatoes with Whipped Feta Dip
A Dynamic Duo: Crispy Potatoes + Creamy Feta
The magic lies in contrast. Roasted garlic potatoes, blistered and golden from the oven, meet their match in a luxuriously smooth whipped feta dip. Inspired by Greek mezze tables and elevated by modern simplicity, this combo has earned its place on everything from weeknight menus to festive gatherings.
The baby potatoes soak up every bit of olive oil and garlic while crisping beautifully on a hot sheet pan. Meanwhile, the feta dip—blended with Greek yogurt, lemon, and raw garlic—packs tang, salt, and richness in every bite. Together, they’re a perfect bite waiting to happen.
Why This Recipe Works Every Time
This sheet-pan garlic potatoes with whipped feta dip recipe nails that sweet spot between low effort and high reward. No need for complicated techniques—just toss, roast, and blend. As the garlic roasts, it develops a rich caramelized flavor, the potatoes soften to a tender bite, and the whipped feta adds a cool, creamy tang that balances it all.
Need a veggie-forward dinner idea? Try it with Sheet-Pan Roasted Veggies with Tzatziki for an all-Mediterranean plate.
Getting the Potatoes Just Right
Picking the Right Potatoes
The best potatoes for this recipe are baby Yukon golds or fingerlings. These smaller varieties roast quickly and evenly, and their thin skins get delightfully crisp. Halving them increases surface area for that irresistible golden crunch.
Before roasting, make sure to dry the potatoes thoroughly after washing. Excess moisture can prevent proper browning. A quick towel dry makes all the difference.
Season simply—garlic, rosemary or thyme, olive oil, salt, and pepper. These flavors work beautifully with feta and let the potatoes take center stage.
Crispy Every Time: Sheet-Pan Tips
Roasting the perfect potato isn’t complicated, but a few tricks help:
- Always use a preheated oven at 425°F (220°C).
- Arrange the potatoes in a single, even layer. If they’re too close together, they’ll steam instead of roast.
- Place the cut sides down for max browning.
- Flip halfway to ensure even crisping on both sides.
Want to switch things up? Try subbing sweet potatoes or red potatoes for a twist, or pair these with Sheet-Pan Lemon Chicken with Roasted for a balanced, hearty meal.
Whipped Feta: Cool, Creamy, and Tangy
How to Make the Perfect Whipped Feta Dip
This whipped feta dip comes together in a flash. The base: good quality crumbled feta cheese and full-fat Greek yogurt. Add a splash of olive oil, a squeeze of lemon juice, and a small raw garlic clove. Blend until smooth and creamy.
It should be thick but scoopable, with a punch of tanginess. Want it smoother? Add an extra tablespoon of yogurt or olive oil.
For a more vibrant finish, drizzle with olive oil and a sprinkle of crushed black pepper or fresh chopped herbs right before serving.
Add-Ins and Variations
Make it yours with easy tweaks:
- Spicy? Add red pepper flakes or Aleppo pepper.
- Herby? Blend in a handful of fresh basil or dill.
- Sweeter contrast? Swirl in a bit of honey for a sweet-savory effect.
Serving this as a mezze platter? Try it alongside Sheet-Pan Zucchini Chickpea Bake with Feta for a full spread of bright, oven-roasted goodness.
Bringing It All Together on One Sheet
Roast, Blend, Plate: The Flow
Start the potatoes first—they’ll need about 30–35 minutes in the oven. While they’re roasting, you’ve got the perfect window to whip up the feta dip.
Once everything’s ready:
- Plate the whipped feta in a low, wide bowl or spread on a platter.
- Pile the hot, golden potatoes over the top or alongside.
- Finish with a drizzle of olive oil and some fresh herbs for that restaurant-worthy finish.
It’s colorful, textural, and craveable from the first bite to the last.
What to Serve With It
This recipe works beautifully as:
- A party platter with fresh pita wedges
- A savory side for grilled chicken or lamb
- A lunch board with olives, cucumbers, and tomato salad
- A topping for grain bowls or even tossed into a salad
Pair with Sheet-Pan Lemon Chicken for a satisfying protein boost.
Recipe Overview and Benefits
What it is: A no-fuss, one-pan dish of crispy baby potatoes and a tangy whipped feta dip.
Why you’ll love it:
- Uses pantry staples
- One-pan cleanup
- Can be served hot or room temp
- Great for gatherings, weeknights, or snacks
Flavor profile: Crispy, garlicky, creamy, lemony, and herbaceous—full of Mediterranean brightness.
Health bonus: Potatoes offer fiber and potassium, while Greek yogurt and feta provide protein and calcium.
Ingredients
For the Potatoes:
- 1½ lbs baby potatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried rosemary or thyme
- Salt & pepper to taste
For the Whipped Feta Dip:
- ¾ cup crumbled feta cheese
- ¼ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove
- Salt & pepper to taste
Tools You’ll Need
- Baking sheet
- Mixing bowl
- Food processor or blender
- Silicone spatula
- Knife and cutting board
- Measuring spoons
Additions and Substitutions
| Ingredient | Substitute/Optional Add-In |
|---|---|
| Baby potatoes | Sweet potatoes, red potatoes |
| Feta cheese | Goat cheese or ricotta salata |
| Greek yogurt | Sour cream or skyr |
| Lemon juice | White wine vinegar (alcohol-free only) |
| Garlic | Roasted garlic for milder flavor |
Step-by-Step Instructions
- Preheat oven to 425°F (220°C).
- Toss halved potatoes in olive oil, garlic, rosemary, salt, and pepper.
- Spread onto a baking sheet, cut-side down.
- Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Blend feta, yogurt, olive oil, lemon juice, and garlic until smooth.
- Season the dip with salt and pepper to taste.
- Serve warm roasted potatoes with whipped feta on the side or platter.
Serving Suggestions
- Add roasted chickpeas for crunch.
- Serve with flatbread or crusty bread.
- Pair with lemony grilled chicken or herbed lamb skewers.
- Include a fresh salad with arugula and cherry tomatoes.
Tips for Success
- Dry potatoes thoroughly before roasting.
- Don’t overcrowd the pan—use two pans if needed.
- For ultra-crispy potatoes, preheat the baking sheet.
- Make the dip up to 3 days in advance and store chilled.
- For a pop of freshness, add lemon zest or fresh herbs to the dip.
Storage Instructions
- Store leftover potatoes in an airtight container for up to 3 days.
- Reheat in a 400°F oven for 10–15 minutes for best texture.
- Whipped feta dip keeps in the fridge for 4–5 days.
- Do not freeze—the texture of the dip may change.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 7g |
| Carbs | 30g |
| Fat | 20g |
| Saturated Fat | 6g |
| Unsaturated Fat | 13g |
| Fiber | 4g |
| Sugars | 2g |
| Sodium | 540mg |
Frequently Asked Questions
Can I make this ahead?
Yes! Roast the potatoes and make the dip a few hours ahead. Reheat the potatoes before serving.
What’s the best feta to use?
Use a high-quality block of sheep’s milk feta in brine. Avoid pre-crumbled versions for better texture.
Is this dish vegetarian?
Absolutely! It’s naturally vegetarian and Mediterranean diet–friendly.
Can I double the recipe for a party?
Yes, just use two sheet pans and rotate halfway through roasting.
Conclusion
Sheet-Pan Garlic Potatoes with Whipped Feta Dip is that perfect union of ease and elegance. With its golden, garlicky crunch and creamy, cool dip, it brings warmth to weeknights and flair to gatherings. It’s low-effort, flavor-packed, and sure to be devoured quickly.
Love sheet-pan recipes? Try our Sheet-Pan Zucchini Chickpea Bake with Feta next for another plant-powered favorite.
Share Your Kitchen Moments
Tried this recipe? Snap a photo and tag it on Pinterest with #RecipesRealm! We’d love to see your crispy creations.
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Sheet-Pan Garlic Potatoes with Whipped Feta Dip
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden, garlicky baby potatoes roasted until crispy and served with a cool, tangy whipped feta dip—this sheet-pan recipe is the perfect blend of comfort and freshness. It’s quick, effortless, and makes an ideal side dish, appetizer, or snack for any occasion. Everything comes together with simple ingredients, just one pan, and a creamy blender dip you’ll want to slather on everything.
Ingredients
- For the Roasted Potatoes
1½ lbs baby potatoes, halved
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried rosemary or thyme
Salt and pepper to taste
- For the Whipped Feta Dip
¾ cup crumbled feta cheese
¼ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (220°C).
On a large sheet pan, toss halved baby potatoes with olive oil, minced garlic, rosemary (or thyme), salt, and pepper.
Spread the potatoes in a single layer, cut-side down, and roast for 30–35 minutes, flipping halfway through, until golden and crisp.
While the potatoes roast, add the feta, Greek yogurt, olive oil, lemon juice, and garlic to a food processor. Blend until smooth and creamy.
Season the dip with salt and pepper to taste. If needed, thin slightly with a teaspoon of water or yogurt.
Serve warm roasted potatoes with the whipped feta on the side or spread the dip onto a platter and pile potatoes over the top. Drizzle with olive oil and garnish with herbs if desired.
Notes
Be sure to dry the potatoes well before roasting to get the crispiest results.
You can swap the feta for goat cheese or use sour cream in place of Greek yogurt if needed.
Add a sprinkle of chili flakes or lemon zest for a little extra flair.
The dip can be made 1–2 days in advance and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Appetizer
- Method: Roasting, Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25 mg