This is a superb way to cook baby potatoes: crisp and golden on the outside, tender and fluffy within. They’re served with a silky feta sauce sharpened with lemon, garlic, and fresh herbs — a restaurant-worthy plate with very little effort.
Ingredients
For the potatoes
- Baby potatoes — 2.2 lbs (1 kg)
- Olive oil — 3 tbsp
- Garlic — 4 cloves
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Smoked paprika — 1 tsp
For the feta sauce
- Feta cheese — 7 oz (200 g)
- Greek yogurt — 5 1/3 oz (150 g)
- Lemon juice — 1 1/2 tbsp
- Olive oil — 1 tbsp
- Garlic — 1 clove
- Chili flakes — 1/2 tsp
- Fresh dill, chopped — 2 tbsp
- Fresh mint, chopped — 1 tbsp
- Lemon zest — 1/2 tsp
- Water — 1 tbsp (to adjust texture)
To serve
- Green onions, chopped — 2 tbsp
- Extra dill/chili flakes — to taste
Step-by-step recipe
- Preheat the oven to 425°F (220°C), preferably with convection. Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly with a brush. Cut any larger potatoes in half.
- Boil the potatoes in well-salted water for 10–12 minutes, until the edges are tender but they are not fully cooked through. Drain and let them steam-dry for 1–2 minutes.
- Transfer the potatoes to the baking sheet and gently smash them to about 3/4 inch (1.5 cm) thick using the base of a glass or a potato masher.
- Mix 2 tbsp olive oil with 2 minced garlic cloves, salt, pepper, and paprika. Drizzle over the potatoes and toss or brush so each piece is lightly coated.
- Roast for 20–25 minutes, until deeply golden and crisp, flipping halfway through and adding the remaining 1 tbsp olive oil with the last 2 minced garlic cloves.
- While the potatoes roast, make the sauce: in a blender, combine the feta, yogurt, lemon juice, 1 tbsp olive oil, 1 garlic clove, chili flakes, dill, mint, and zest. Blend until smooth and creamy. If needed, add 1 tbsp water for a lighter, more airy texture and blend again.
- To serve, spread the feta sauce across a wide platter and pile the hot potatoes on top. Finish with chopped green onions and, if you like, extra dill and chili flakes. Serve immediately.
Nutrition
| Item | Per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 10 g |
| Fat | 20 g |
| Saturated fat | 7 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Sugars | 4 g |
| Sodium | 850 mg |
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Tips and variations
- No parboiling: you can roast the potatoes from raw for 40–50 minutes, but the inside will be less creamy.
- Air fryer: cook at 390°F (200°C) for 18–22 minutes, shaking the basket occasionally.
- Heat: adjust the chili flakes to taste, or add a pinch of cayenne.
- Herbs: parsley, tarragon, or cilantro work well in place of dill and mint.
- Thicker or softer sauce: add water 1 tsp at a time until you reach a soft cream-cheese consistency.
- Dairy-free: use lactose-free feta and yogurt, or replace the yogurt with soft tofu and adjust the salt and lemon.
- Reheating: warm the potatoes for 8–10 minutes at 400°F (200°C) to bring back the crunch. Serve the sauce cold.
What to serve with it
- As a side dish with roasted fish, grilled chicken, or steak.
- With a simple cucumber and radish salad.
- As a warm appetizer with a glass of wine or sparkling lemonade.
Frequently asked questions
- Can I make the sauce without a blender?
Yes. Mash the feta with a fork and mix thoroughly with the yogurt and the remaining ingredients until smooth. - Can I use regular potatoes if I don’t have baby potatoes?
Yes. Use small potatoes, or cut medium ones into halves or quarters and follow the recipe. - What can I use instead of Greek yogurt?
Sour cream, ricotta, or thick plain yogurt. Adjust the consistency with water and lemon juice. - How do I make the dish lighter?
Reduce the oil to 2 tbsp and use 2–5% yogurt instead of full-fat.