Ingredients:
1 ½ lbs (700 g) baby potatoes, halved
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper, to taste
4 oz (115 g) feta cheese
2 tbsp (30 ml) Greek yogurt
1 tbsp (15 ml) olive oil (extra, for whipping)
Zest of 1 lemon
Fresh parsley, chopped, for garnish
Directions:
Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, garlic, oregano, thyme, salt, and pepper. Spread evenly on a baking sheet.
Roast for 30-35 minutes, stirring halfway, until potatoes are golden and crispy.
Meanwhile, in a blender or food processor, combine feta, Greek yogurt, and 1 tbsp olive oil. Blend until smooth and creamy.
Spread whipped feta onto a serving platter. Arrange roasted potatoes on top.
Sprinkle with lemon zest and garnish with fresh parsley before serving.
Prep Time: 10 mins
Cooking Time: 35 mins
Total Time: 45 mins
Kcal: 240 per serving
Servings: 4
