This isn’t a ground breaking recipe, but it definitely is delicious. Two amazing things come together here. My best ever roasted potatoes and my go-to yoghurt dip (a.k.a. sauce). The potatoes are a dream. Crispy on the outside, perfectly tender on the inside. And since I’m not much of condiment girl, I like homemade yoghurt sauces with my potatoes. Whether it’s tzatziki or this Greek yoghurt and feta dip. It’s packed with fresh herbs; parsley, dill and mint and original Greek feta, plus a little garlic, lemon and capers. I do so many variations of this, but this is my currently grooving on, gotta share version.
Crispy Roasted Potatoes with Yogurt-Feta Dip — an anytime meal!
The best thing about this recipe, is that everyone loves it. Kids and adults alike. Sometimes I skip the feta, and sometimes the capers, but yoghurt, herbs, lemon and garlic together with potatoes is something everyone enjoys. And when I can’t be bother to peel potatoes and roast them, I simply roast whole potatoes in the oven, let everyone peel them themselves and serve double the amount of sauce (since baked potatoes are drier). Dinner couldn’t be easier! Serve a green or mixed salad on the side and you have a pretty balanced meal.
Oh, and did I mention this is one of one go-to things to make when on vacation (or for that matter on a sailboat). Even if you have the most basic of kitchen’s this is something totally doable. Other than salt and pepper, there are no special dried spices needed. Olive oil is something I always have on hand, and the rest is easy enough to find and if not, simply adapt. If there’s no dill, I skip it, or no mint, I use dill instead. As for caper… they are optional.
Crispy Roasted Potatoes with Yogurt Feta Dip
- 1 kg large potatoes peeled, cut in half lengthwise and then cut into wedges (depending on size, 6-8 wedges per potato)
- 3 tablespoons extra-virgin olive oil
- few sprigs of thyme, leaves removed
- 1 teaspoon coarse sea salt, plus more for seasoning
- freshly ground pepper, to taste
- 4 large cloves garlic, sliced thinly
For the Yogurt Feta sauce:
- 170 g container Greek yogurt
- generous handful flat leaf parsley, chopped (3-4 tablespoons)
- 1 Tbs chopped dill
- 1 Tbs chopped mint
- Juice and zest from ½ an organic lemon
- 1 clove garlic, minced
- coarse sea salt and freshly ground pepper, to taste
- 1 tsp capers (in brine), chopped (optional)
- 75 g Greek feta, crumbled
Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
Toss the potato wedges with 3 tablespoons olive oil so they are coated in the oil, add the thyme leaves, toss again and season with salt and pepper. Spread the potatoes in a single layer on the baking sheet and roast in the oven for 30 minutes, flip over the wedges, add the garlic and continue roasting until golden, about another 30 minutes. Finally, increase the temperature to 400°F / 200°C and cook until crisp, about 10-15 more minutes. Remove from the oven and season with a little more salt.
While potatoes are baking, prepare the yoghurt feta sauce. In a small bowl, mix together all the sauce ingredients except the feta until well combined. Season with salt and pepper, to taste and then stir in feta. Set aside.
Remove the potatoes from the oven and either serve the sauce on the side for dipping or drizzle it on top of the potatoes while they are warm.
Garnish with a little extra parsley and enjoy!
For this recipe I use my favorite standby olive oil (Farchioni) which performs especially well and high heat. And it tastes fantastic. You can find it at some specialty store or at the Isemarkt (also an organic version) but since I since we go through so much of it I order a few bottles at a time online.
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