If you’re looking for a recipe that’s easy, delicious, and perfect as a side dish, then you’ll love these Crispy Roasted Potatoes with Whipped Feta. Not only are these potatoes crispy and full of flavour, but they’re also gluten-free and vegetarian-friendly, making them a perfect dish for anyone to enjoy.
Crispy roast potatoes laying on a bed of tangy whipped feta means you have a bowl of chips AND Dip! It’s perfect for entertainers and you can thank me later for saving you from dirty dishes and cleaning up!
Why this recipe is amazing
Flavour & Texture: A perfect balance of flavours and textures. The roasted potatoes are crispy on the outside and soft on the inside, seasoned with salt and spices to give a delicious savoury flavour. The whipped feta adds a tangy, creamy, and saltiness, perfectly complementing the potatoes. Topped with fresh herbs and lemon juice, which adds fresh vibrance.
Difficulty & Time: This recipe is beginner-friendly and can be completed in just 45-50 minutes with minimal preparation. Simply quarter the potatoes, and toss them with olive oil and spices before roasting them in the oven. Making the whipped feta is also easy – just beat the ingredients with a whisk or hand mixer.
Versatility: This dish is quite versatile and can be served as a side dish for any meal. It pairs well with roasted or grilled meats, vegetables, and salads. Customise by adding different seasonings or toppings and make them your own!
What ingredients are needed
- Yellow Fleshed Potatoes: They are one of the best types of potatoes for roasting, as their firm texture holds up well during cooking and they tend to have a naturally buttery, creamy flavour.
- Australia: Look for Royal Blue potatoes.
- North America: Look for Yukon Gold.
- Olive oil: Used for tossing the potatoes before roasting, to help them get crispy on the outside and tender on the inside.
- Paprika: A ground spice made from dried red peppers. It is used in this recipe to add a subtle smoky and sweet flavour to the potatoes.
- Ground Coriander: made from the seeds of the coriander plant. It is used in this recipe to add a warm, citrusy flavour.
- Cumin: A spice made from the seeds of the Cuminum cyminum plant. It is used in this recipe to add an earthy, slightly nuttiness.
- Salt and pepper: The potatoes are seasoned with salt and pepper for flavour.
- Feta cheese: I like to use goat’s cheese but use what you like. It adds a tangy, creamy, and salty flavour to the dish. I recommend smooth feta because it creates a nice smooth texture to the dip.
- Sour cream: It helps to smooth out the feta and create a creamy texture. Sub for cream cheese if you’d like a thicker, creamier dip.
- Lemon juice: The dish is finished with a squeeze of fresh lemon juice, which adds a bright, refreshing flavour.
- Garlic: Add flavour to the whipped feta.
- Red Onion: a great addition to this recipe to add crunch and a mild, sweetness.
- Fresh herbs: A garnish of fresh parsley adds a nice pop of colour and flavour.
How this recipe was tested
Recipes can be created in a variety of ways. Sometimes, I don’t always take detailed notes initially. I may experiment after seeing something on social media or whip up a meal or snack, then reverse-engineer it if it’s a success. Ultimately, recipes go through multiple tests and refinements before they are ready to be photographed and published.
Here is how these Crispy Roasted Potatoes with Whipped Feta came to be:
- The first attempt was a late-night snack idea that came to me one Friday night. I was hungry and in a hurry, much like many of my recipe creation stories!
- I knew I wanted a ‘chip and dip’ comfort but with a fancy feel. This meant visually appealing but minimal ingredients and super quick to throw together.
- The crispy roasted potatoes. They HAD to be Royal Blue because it is the only potato I buy or recommend. I’d say the equivalent is Yukon gold or a yellow-fleshed potato. Trust me, you’ll never go back! Okay, back to it… Boiled, strained, tossed in seasoned oil and roasted while we watched a movie. Easy!
- I whipped the feta and ingredients madly, swished it on a plate then tossed warm potatoes over top and garnished with herbs and onion for crunch and colour.
- Problem… due to the fact I was hungry and had 0 idea this would be utterly delicious… I wrote nothing down as a recipe! I have all but memory and this photo!
A remade on our live stream which gave me the opportunity to make some tweaks. I added extra seasonings but in the end, felt like Simple was better. The potatoes weren’t crispy enough so I increased the cooking time by 10 minutes.
This was the final test to date. The seasonings on the potatoes were halved which allowed them to still be tasty but not overwhelm the dish. I was very happy with the tanginess of the dip but noted that cream cheese can be also used if you would like a thicker, creamier texture. The change in the cooking time allowed for perfect crispy taters. The photos turned out very lovely even though we had a storm brewing. The overcast light actually worked in my favour.
Setting you up for success – Tips & Tricks
- Use the right potato: Choose a potato variety that’s suitable for roasting and has a relatively low moisture content, such as Yukon Gold or Royal Blue potatoes.
- Cut potatoes uniformly: Cut the potatoes into similar sizes to ensure even cooking. Quartering or cubing works well for this recipe.
- Par-boil the potatoes: Pre-boiling the potatoes before roasting can help them cook faster and more evenly, resulting in a crispy exterior and a fluffy interior.
- Preheat the oven: Make sure the oven is preheated to a high temperature, usually around 220-230°C/ 425-450°F, before roasting the potatoes. This helps create a crisp outer layer while keeping the inside tender.
- Rough up the potatoes in an empty saucepan: Tossing par-boiled potatoes in an empty saucepan helps create a rough surface that allows oil and seasoning to adhere better. This results in a crispy texture when roasted.
- Use enough oil: Toss the potatoes in enough oil to coat them evenly. This helps them become beautifully brown and crispy whilst also helping the seasoning stick.
- Add spices: Use a blend of spices to add flavour to the potatoes. Paprika, ground coriander, and cumin are used in this recipe but feel free to adjust the spice levels to your liking.
- Whip the feta properly: Use room temperature feta and sour cream to ensure easy mixing. Whip with a whisk or hand mixer or blend the feta and sour cream in a food processor until smooth and creamy. If the mixture is too thick, add more sour cream or a splash of milk. Too thin, add more feta.
- Top with parsley and onion: Finely diced red onion and fresh parsley add a pop of colour and freshness to the dish. Sprinkle them over the top just before serving.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Yes, you can make the whipped feta up to a day ahead and store it in the refrigerator until you’re ready to use it. Just give it a quick stir before serving.
Yes, you can use Greek yogurt instead or even try cream cheese. Be aware that texture and flavour will be slightly different.
Yes, you can use any potato that holds its shape well when roasted. Other yellow-fleshed potatoes are a good choice, but you can also use red potatoes or fingerling potatoes.
Yes, you can substitute goat cheese or even cream cheese for the whipped feta.
While it is possible to roast the potatoes in advance and reheat them later, the texture and crispiness of the potatoes will not be as good as when they are roasted just before serving.
No, the whipped feta is best consumed fresh and does not freeze well.
Looking for more yummy snacks & side dishes?
Crispy Roasted Potatoes With Whipped Feta
- Large Baking Tray
- 650 g (3 cups) Royal Blue or Yukon Gold potatoes 6 large potatoes, quartered
- 3 tbsp olive oil
- 1 tsp (1 tsp) paprika
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- 100 g (⅔ cups) Persian or smooth feta Room temperature. goats cheese works great too!
- 3-4 tbsp sour cream Room temperature. Cream cheese can be substituted for thick & creamier flavour.
- 1-2 tsp lemon juice as desired
- 1 clove garlic minced
- ¼ cup (0.26 cup) red onion finely diced
- 1-2 tbsp fresh parsley finely chopped
- Preheat the oven to 200°C/ 400°F and line 1-2 trays with baking paper and set aside.
- Place the quartered potatoes in salted water and boil for about 5-7 minutes until they just begin to soften.
- Drain water before shaking the potatoes from side to side in the saucepan to rough up the edges. This will help them create a rougher texture thaa the seasoned oil can cling onto and go crispy.
- With the potatoes remaining in the saucepan, combine with the olive oil, paprika, coriander, cumin, salt, and pepper. Toss well to coat.
- Spread the potatoes out in a single layer on the tray/s. Roast in the preheated oven for 25-30 minutes, or until crispy and golden brown.
- While the potatoes are roasting, prepare the whipped feta. In a medium bowl, combine feta, sour cream, lemon juice, and minced garlic. Beat with a whisk or hand mixer until smooth. A food processor or blender can also be used.
- Spread the feta mixture on a plate, and scatter the potatoes on top.
- Sprinkle the chopped parsley and diced red onion over the dish. Serve a immediately, while still hot and crispy.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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