Roasted Potatoes with Whipped Feta
A perfect side dish for a new take on potatoes for Thanksgiving...and any time of the year.
Ingredients
- 2 pounds mixed baby potatoes, halved or quartered depending on size
- 1 lemon, quartered
- 2 cloves garlic, smashed
- 1 spring of fresh rosemary
- 1 tablespoon fresh oregano, chopped
- olive oil
- kosher salt and black pepper
- 1/2 cup mixed chopped flat leaf parsley and basil
- 1/4-1/2 cup freshly grated parmesan cheese
Whipped Feta
- 8 ounces feta cheese
- 1 tablespoon milk
- 1 teaspoon honey
- 1-2 tablespoons fresh lemon juice
- red pepper flakes, optional
- flakey sea salt for topping
Instructions
- Preheat the oven to 425° F.
- Place the potatoes, lemon wedges, garlic cloves, rosemary sprig, and oregano on a baking sheet and sprinkle with salt and pepper. Drizzle with about 1/4 cup olive oil and toss so that everything is coated.
- Roast for about 30-40 minutes, or until golden and tender.
- For the feta layer, combine the feta, milk, honey, and lemon juice in a blender and blend until creamy. Add additional lemon juice if needed.
- Spread the feta out onto a platter in an even layer.
- Remove the rosemary spring and garlic from the potatoes and then place the roasted potatoes over the feta.
- Sprinkle the top of the potatoes with fresh herbs, and parmesan cheese.
- Add a sprinkle of red pepper flakes if desired and a sprinkle of flakey sea salt.