Easy Roasted Potatoes with Whipped Feta (so good!)

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. Scrub the Yukon Gold potatoes well. Place them in a medium saucepan, cover with water by about 2 inches and add a big pinch of kosher salt. Bring to a boil, then lower the heat to medium so the water gently bubbles. Cook until fork-tender, about 20 minutes depending on size.
2. Meanwhile, put the feta, Greek yogurt and Aleppo pepper in a food processor fitted with the S blade. Blend on low, pouring in 1 to 2 tablespoons of olive oil through the top opening, until the mixture is light, fluffy and smooth.
3. Drain the potatoes and let them cool briefly so you can handle them. With a sharp knife, make a deep cross cut in each potato without cutting through the base, so the wedges open like a flower.
4. Set a rack about 6 inches from the broiler and turn the broiler on. Put the potatoes in 4 ramekins or a small dish that holds them snugly. Drizzle generously with olive oil and broil for 3 to 5 minutes, watching closely, until crisp and golden brown at the edges.
5. Remove from the oven and spoon the whipped feta into the centre of each potato. Grate the zest of the small lemon over the top and sprinkle with the chopped parsley. Serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.