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    Home » Recipes » Recipes

    Roasted Baby Potatoes with Garlic and Whipped Feta 

    Published: Sep 24, 2022 · Modified: Feb 12, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 3 Comments

    Jump to Recipe·5 from 1 review
    Baby potatoes on a bed of feta on a blue plate

    This Roasted Baby Potatoes Recipe is the stuff of easy side dish dreams. The potatoes are 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.

    roasted baby dutch yellow potatoes on bed of feta and served on a blue platter

    These 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.

    What you'll need to make this recipe:

    ingredients for recipe laid out on a table and labeled.

    Before we get to the step by step directions, a few notes about the ingredients:

    Potatoes: the recipe calls for baby Dutch yellow potatoes, but any creamy, slightly starchy baby potato works here.

    Chili flakes: just a pinch spices up our roasted potatoes, but omit for a completely mild experience.

    Rosemary: the perfect woodsy herb to complement the roasted potatoes and garlic. Substitute fresh thyme, if needed.

    Full ingredient list and measurements included in the printable recipe card below.

    Step by step instructions:

    1. Roast garlic

    Preheat oven to 375℉.  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.

    garlic in foil and seasoned with salt

    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. 

    garlic on a plate

    (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.)

    2. Prep 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.

    seasoning going on top of potatoes

    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. 

    rosemary on potatoes

    3. Prep 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. 

    ingredients for whipped feta in a mixer

    4. Plate, Garnish and Serve

    To serve, spoon a layer of whipped feta into the base of a shallow bowl or serving plate.

    feta spread on a 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. 

    roasted baby dutch yellow potatoes on a bed of feta and a blue platter

    Looking for more delicious potato recipes?

    • Mashed Potato Latkes
    • Parmesan Truffle Fries
    • Spiced Indian Potato Recipe

    FAQ's and Serving Suggestions:

    Can I use any other kind of potatoes?

    While the recipe calls for baby Dutch yellow potatoes, almost any kind of potato or small potatoes works in this recipe, as long as they are cut in a fairly uniform way. Yukon gold baby potatoes, baby red potatoes and even good old russet potatoes, diced and tossed in the olive oil mixture would turn out beautifully.

    What should I serve with my roasted gold potatoes with feta?

    This rock star baby potatoes recipe would be the perfect accompaniment for Red Shrimp Skewers, Parmesan Cod or as a vegetarian dinner with Italian Tossed Salad.

    What can I substitute for feta cheese?

    If you don't have feta for the whipped feta dip, cotija cheese would be a great substitute. If you don't have either, I recommend skipping the creamy dip and opting for a healthy sprinkle (or shower) of grated or shredded Parmesan cheese. With minimal effort you'll still have the perfect side dish for the whole family to enjoy.

    Can I use different fresh herbs to season the potatoes?

    You can! Fresh thyme would be lovely. If using tender herbs like chives, dill or basil, be sure to add after you remove the roast potatoes from the oven when they are finished cooking. Tender herbs are best when they are fresh.

    How to store leftover roasted potatoes?

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    finished recipe on a bed of whipped feta on a blue plate

    Roasted Baby Potatoes with Garlic and Whipped Feta Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 45 minutes
    • Yield: 4-6
    Print Recipe
    Pin Recipe

    Ingredients

    2 pounds baby dutch yellow potatoes (12-15 potatoes), or similar

    3 tablespoons extra virgin olive oil

    1 tablespoon fresh rosemary, chopped, plus more for garnish

    1 tablespoon coarse sea salt

    ½ teaspoon fresh cracked black pepper

    ½ teaspoon red chili flakes (optional)

    1 head of garlic

    Whipped Feta:

    6 ounces feta cheese, diced or crumbled

    2 ounces whipped cream cheese

    1 tablespoons olive oil

    1 tablespoons fresh lemon juice

    1 tablespoon lemon zest

    2 tablespoons warm water

    Salt and black pepper, to taste


    Instructions

    1. Preheat oven to 375℉. Begin by roasting garlic. Remove the outer skins of each head of garlic and cut the top ½ inch off each head, exposing the cloves. 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 sheet pan. Move to oven and roast for 40-45 minutes, until the cloves are soft and sweet. 
    2. Once the garlic Is in the oven, clean and dry potatoes. Cut any larger potatoes into half and toss into remaining 2 tablespoons of olive oil, sea salt, black pepper and chili flakes, if using. Pour onto a baking sheet. 
    3. 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 are crispy on the outside and tender inside. 
    4. 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. Pulse until well combined and fluffy. Taste and add a pinch of salt and pepper, if needed. 
    5. To serve, spoon a layer of whipped feta into the base of a shallow bowl or serving plate. Top with roasted potatoes and roasted garlic cloves. Sprinkle with a little salt, additional fresh rosemary, chili flakes and a little olive oil, if desired. 

    Notes

    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.

    • Prep Time: 10
    • Cook Time: 35
    • Category: Side, Appetizer
    • Method: Oven baked
    • Cuisine: American, Mediterranean

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Cara

      October 09, 2023 at 7:05 pm

      This was INCREDIBLE! My family is picky. We made this along side scallops with pea purée, but these potatoes stole the show!!!!!!

      Reply
      • Christina

        October 10, 2023 at 7:27 am

        Sounds like you had an amazing dinner, Cara! Thrilled to hear the potatoes were up to the challenge of your 5-star kitchen. Thanks so much for coming back to comment. Appreciate you!

        Reply

    Trackbacks

    1. Easy Parmesan and Almond Baked Cod Recipe - Weekday Pescatarian says:
      September 24, 2022 at 11:22 am

      […] dishes like seasoned green beans with almonds and garlic would be a lovely pairing, as well as roasted baby potatoes with whipped feta, and if you’re feeling fancy, some parmesan truffle french fries. This fish recipe is super […]

      Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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