Greek Lemon Roasted Potatoes with Whipped Feta

Greek Lemon Roasted Potatoes with Whipped Feta

Today we have a deliciously light and refreshing take on a standard roasted potato – this makes a great dish for an appetizer, lunch, side dish, or even a snack.

This recipe is created and brought to you by our friend Hillary.

See below for ingredients and instructions.



  • 1 lb. baby potatoes
  • 1 sliced lemon
  • 1/2 cup Greek Seasoning Olive Oil 
  • 1/2 cup White Lemon Balsamic Vinegar
  • 5 garlic cloves
  • 1/2 cup mixed fresh herbs: oregano, basil, parsley
  • 8 oz. feta in brine
  • 1/4 cup greek yogurt
  • Juice of 1/2 lemon



  1. Lay out quartered or halved potatoes and sliced lemons on baking sheet
  2. Drizzle 1/4 cup Greek Seasoning Olive Oil, 1/4 cup White Lemon Balsamic Vinegar, and 5 Pepper Sea Salt to taste
  3.  Heat in oven on 425º for 25-35 minutes, or until golden brown and crisp
  4. Add feta, greek yogurt, lemon juice, 1/4 cup Greek Seasoning Olive Oil, 2 tbsp. White Lemon Balsamic Vinegar, to food processor and combine until fully mixed and fluffy
  5. Chop fresh herbs and garlic
  6. Combine in a separate jar: herbs, garlic, 1 tbsp. Greek Seasoning Olive Oil, 1 tbsp. White Lemon Balsamic, and 5 Pepper Sea Salt to taste 
  7. Remove lemons from potato sheet
  8. To serve: spread whipped feta on serving platter or plate, add potatoes overtop, then drizzle with the dressing created in a separate jar. 


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