Roasted Baby Dutch Yellow Potatoes with Garlic and Whipped Feta 

These roasted yellow new potatoes are the stuff of easy side dish dreams - crispy on the outside, tender and pillowy inside, then piled high with roasted garlic over a schmear of creamy whipped feta. The perfect, simple side dish for your holiday table, Sunday supper, or a mid-week family affair.

Are you in the market for a new, show-stopping delicious side dish for your dinner party rotation? This baby potato recipe is my current favorite way to add a metric ton of flavor and texture to simple weeknight dinners or the weekend entertaining circuit.

Oven-roasted baby yellow potatoes team up with a head of roasted garlic cloves - fragrant and sweet from their olive oil bath - and woodsy, fresh rosemary to make an irresistible potato dish. But when you add the lemony whipped feta, this simple side dish will rocket to the top of the list of your favorite potato recipes.

If you can't find baby dutch yellow potatoes, you have plenty of options - all included in the frequently asked questions section below.

What you'll need to make oven roasted baby potatoes with whipped feta:

• baby dutch yellow potatoes
• extra virgin olive oil
• fresh rosemary
• coarse sea salt and fresh cracked black pepper
• chili flakes (optional)
• head of garlic
• feta cheese
• cream cheese
• fresh lemon juice and zest (my favorite lemon zester)

Full measurements and instructions included in the printable recipe card below.

Step by step instructions for roasted baby dutch potatoes:

Preheat oven to 375 degrees. 

Begin by roasting garlic. Remove the outer skins of the head of garlic and cut about ½ inch off the top, exposing the cloves (but leaving the root end of the garlic in tact). Place the prepared head of garlic on a sheet of aluminum foil, drizzle with a tablespoon of olive oil and a good pinch of coarse salt. Close the foil tightly, creating a steaming pouch. Place the foil pouch on a rack over a baking sheet. Move to oven and roast for 40-45 minutes, until the cloves are soft and sweet. (Note: roasting garlic in a foil pouch directly on a baking sheet or pan can lead to scorched garlic because of the concentration of heat from your metal pan. This method on a rack keeps the hot air flowing around our little packet of joy, without burning.)

Once the garlic is in the oven, clean and dry potatoes. Cut any larger potatoes into half and toss all of the potatoes into the remaining 2 tablespoons of olive oil, sea salt, black pepper and chili flakes, if using. Then pour onto a large baking sheet in a single layer. I like to ensure any halved potatoes are cut side down on the baking sheet so they get some extra crispy love.

Bake for 15 minutes. Remove from oven, turn the potatoes and add fresh chopped rosemary to the pan. Return to the oven and bake another 10-15 minutes, until potatoes have crispy skins and tender inside. 

While the potatoes are baking, prepare the whipped feta. Add crumbled or chopped feta, cream cheese, olive oil, lemon juice, lemon zest and water into your food processor. Then pulse until well combined and fluffy. Taste and add a pinch of salt and pepper, if needed. 

Next spoon a layer of whipped feta into the base of a shallow bowl or serving plate.

Place oven-roasted potatoes and roasted garlic cloves over the feta. Sprinkle with a little salt, additional fresh rosemary, chili flakes and a drizzle of olive oil, if desired. 

FAQ's and Serving Suggestions:

To store, transfer potatoes to an airtight container and store whipped feta separately. Each can be kept for up to 3 days. To reheat, bake potatoes on a rimmed baking sheet in a hot oven until heated through.

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Check out some of our other potato recipes:

• Mashed Potato Latkes
• Parmesan Truffle Fries

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