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.

Roasted Baby Potatoes with Garlic and Whipped Feta

Ingredients

Scale

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

1/2 teaspoon fresh cracked black pepper

1/2 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

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Instructions

Preheat oven to 375℉. Begin by roasting garlic. Remove the outer skins of each head of garlic and cut the top 1/2 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.
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.
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.
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.
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: Appetizer, Side
Method: Oven baked
Cuisine: American, Mediterranean