TL/DR – Dill Roasted Potatoes with Whipped Feta Dip. A simple and tasty appetizer or a side dish featuring fresh dill, lemon zest and feta whipped with sour cream and a touch of mayo. A great alternative snack for watching the big game! –
I’m late to the feta-whipping game. It’s definitely a food trend that I support. After some experimentation, I prefer to whip feta with lemon zest and fresh dill. Also, I prefer whole milk feta that is on the creamier side as opposed to one that comes out of the package feeling slightly… rubbery? I am referring to block-style feta, not crumbles.
While fresh dill is not really a “winter” ingredient, I invested in the 6 pod Aerogarden, which is a game-changer for the home cook. Who says dill can’t be a winter thing?! If you’re not whipping feta and you’re not Aerogardening, then get with it! Life is short!
This recipe calls for two pounds of small red potatoes, mainly because I like to use the extra whipped feta dip for sandwich spreads and scrambled egg toppings, (or to eat it by the spoonful, I’ll admit that this has happened.) By all means, use three pounds of potatoes if you have a crowd.
Cut the potatoes into one inch pieces and toss them with extra virgin olive oil, kosher salt, pepper, minced fresh dill and garlic powder. Roast them at 450 degrees F for about 25 minutes until they are blistered and whistling.
While the potatoes roast, in a small (or a large) food processor, puree an 8 oz chunk of creamy whole feta broken into large chunks with some sour cream, a bit of mayonnaise and lemon zest. After this mixture is smooth and creamy, add more fresh dill and process it very briefly to incorporate the dill.
Serve the hot, crispy-chewy roasted potatoes alongside the whipped feta dip. They won’t last long.
For more herbed potato madness, try Greek Yogurt Mashed Potatoes with Parsley Dill Pesto, or Roasted Potatoes with Creamy Herb Sauce.
Dill Roasted Potatoes with Whipped Feta Dip
This is an easy appetizer or side dish featuring fresh dill, lemon zest, roasted potatoes, and whipped feta with sour cream and a touch of mayo.
Ingredients
- 2 lbs small red potatoes cut into 1 inch chunks
- 2 T extra virgin olive oil
- 3/4 t kosher salt
- 1/4 t garlic powder
- 1/4 t freshly ground black pepper
- 3 T minced fresh dill, divided
- 1 8 oz block whole feta, roughly chunked
- 1/3 c sour cream
- 2 T mayonnaise
- 1 T lemon zest
Directions
- Step 1 Preheat an oven to 450 degrees F.
- Step 2 On a baking sheet sprayed with nonstick spray, toss the cut potatoes with the extra virgin olive oil, 2 T fresh minced dill, salt, garlic powder and pepper. Roast at 450 degrees F for about 25 minutes or until the potatoes are blistered, making a whistling noise and fork-tender.
- Step 3 While the potatoes roast, in a small or regular sized food processor, puree the feta, sour cream, mayonnaise and lemon zest until smooth and creamy, pausing to scrape the sides of the processing bowl.
- Step 4 Add the remaining 1 T minced fresh dill and process again briefly until incorporated.
- Step 5 Transfer the whipped feta dip into a bowl and serve alongside the hot roasted potatoes.
