Name: Greek Roasted Potatoes with Whipped Feta
Ingredients: 2 lbs Yukon Gold potatoes, cut into wedges; 3 tbsp olive oil; 1 lemon, juiced and zested; 2 tsp dried oregano; 3 garlic cloves, minced; Salt and black pepper to taste; 8 oz feta cheese; 1/4 cup Greek yogurt; 2 tbsp fresh dill, chopped; 1 tbsp honey

Description

Crispy, lemon-oregano roasted potatoes served with a creamy, tangy whipped feta dip.

Ingredients

Scale

For the Crust:

2 lbs Yukon Gold potatoes, cut into wedges
3 tbsp olive oil
1 lemon, juiced and zested
2 tsp dried oregano
3 garlic cloves, minced
Salt and black pepper to taste
8 oz feta cheese
1/4 cup Greek yogurt
2 tbsp fresh dill, chopped
1 tbsp honey

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Instructions

1. Prepare the Crust:

Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
Spread potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
While potatoes roast, combine feta, Greek yogurt, lemon zest, dill, and honey in a food processor. Blend until smooth and creamy.
Serve hot roasted potatoes with whipped feta dip on the side. Garnish with extra dill if desired.

Notes

You can customize the seasonings to taste.