Whipped Feta Roasted Potatoes

One of the things that makes great food great is texture. Think about when something creamy hits your mouth at the same time as something crispy—YUM! This recipe is the perfect example of that satisfying texture combo: Hot, crispy potatoes are spooned onto a billowy cloud of whipped feta, then showered with lemon zest and fresh herbs. It doesn’t get much better than that.

This dish is going to blow your dinner guests away, but we can keep it between us just how easy it is to pull off. The trick to potatoes with an extremely crunchy exterior and a fluffy, soft interior is parboiling. We used baby Yukon Golds because they have a wonderful skin-to-flesh ratio. If you can only find larger Yukon Golds, those will work too—just cut them into 1 1/2" chunks. Boil whichever you go with just until you can easily pierce them with a fork or paring knife, but not until they’re falling apart. Then toss the potatoes with oil, salt, and seasonings, and roast them until golden perfection. If this is your first time making roasted potatoes like this, we promise it won’t be your last. 

While the potatoes are roasting, you’ll whip up the feta. A food processor is the easiest way to get a super smooth texture, but if you don’t have one, you can use an electric mixer. You can also whip the feta and get it onto the serving platter earlier in the day to make dinnertime go a little smoother. Just cover and refrigerate until you’re ready to serve. 

Made this? Let us know how it went in the comments below.