Lemon & Whipped Feta Potatoes

INGREDIENTS

• 750g potatoes approximately 5 medium-sized potatoes 
• 50 ml olive oil
• 5 cloves garlic 
• Juice 1 large lemon 
• 1 tsp Dijon mustard 
• Salt 
• Pepper
• 1 tablespoon oregano
• Fresh parsley for garnishing

Whipped Feta 

• 100g feta 
• 100g cream cheese
• 1 tablespoon honey 
• 1 small clove garlic 
• 1 tablespoon lemon juice
• Salt 
• Pepper

Method

Scrub the potatoes clean, and leave the skins on. Heat a large pot with water & bring to the boil and season the water with a pinch of salt.

Slice the potatoes into wedges.

When the water is boiling, add the potatoes.

Cook for 7 minutes.

Gently drain the water ensuring not to break the potatoes.

Pat the potatoes dry with a clean tea towel if necessary. It’s important the potatoes are dry, or they will not crisp up in the oven. Set aside. 

To make the lemon marinade, combine in a bowl the lemon juice, oregano, olive oil, and Dijon mustard, and whisk together.

In a large oven-proof dish add the potatoes & lemon marinade. Toss the potatoes gently in the marinade.

Add the peeled garlic cloves.

Slice up the squeezed lemon skins and add to the dish.

Season with salt and freshly cracked black pepper. 

Place the potatoes into a preheated oven at 220 degrees. Bake for 50-60 minutes. Ensuring to give the potatoes a gentle stir at intervals during the cooking.

When the potatoes are cooked, they should be golden brown on the outside and soft inside. Use a fork to check. 

To make the whipped feta add the feta cheese, room-temperature cream cheese, honey, lemon juice, garlic, salt, and pepper to a blender blitz till smooth.

We recommend scraping down the sides of the blender to ensure there are no lumps.

Remove the potatoes from the oven.  

To Assemble

On a large plate spread the whipped feta first. Lay the lemon potatoes on top.

Garnish with freshly chopped herbs like parsley or oregano. Check for seasoning if salt or pepper is needed add a touch to taste.