These crispy roasted potatoes with whipped feta sauce are the side dish that steals the show. The potatoes roast until deeply golden and crackling-crisp, then get dunked in a cloud of salty, tangy whipped feta. Simple ingredients, big payoff — this one will be on repeat.
Ingredients
- 800 g (1.75 lb) potatoes
- Salt and paprika to taste
- Olive oil
For the feta sauce:
- 250 g (9 oz) fetaksa (or feta)
- 6 tbsp olive oil
- 60 ml (1/4 cup) water
- 110 g (3.9 oz) cream cheese or Greek yogurt
Instructions
- Cut the potatoes into 4 wedges each. Drizzle with olive oil; sprinkle with paprika and salt.
- Roast at 200°C (400°F) for 35 minutes, then broil 5 minutes for an extra-crisp crust.
- Blend all sauce ingredients until completely smooth and fluffy.
- Serve the hot potatoes with the whipped feta sauce.
Tips
Cut the wedges evenly so they cook at the same rate — uniform size is the secret to uniform crispness.
Don’t crowd the pan; give each wedge space or they will steam instead of crisp. Serious Eats explains the science behind crispy roasted potatoes.
The sauce thickens as it sits — loosen with a spoonful of water if needed. Store raw potatoes in a cool, dark place; more storage guidance at USDA.
Pair them with our Turkey, Potato and Broccoli Casserole for a cozy dinner, or serve alongside Crispy Battered Zucchini and Eggplant.
Nutrition (per 100 g): 123 kcal, protein 5.1 g, fat 4.4 g, carbs 15.4 g.