Potatoes with Whipped Feta

Name: Potatoes with Whipped Feta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 large Yukon Gold potatoes; kosher salt; extra virgin olive oil; 4 ounces block feta cheese; 1/4 cup plus 2 tablespoons Greek yogurt; 1/2 teaspoon Aleppo pepper; 1 small lemon; 2 tablespoons finely chopped fresh parsley

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
2229 kcal
Course
Side Dish
Cuisine
American-Mediterranean Fusion

Potatoes with Whipped Feta

Frida Fisher

Report

Basic potatoes get an upgrade with tangy, rich, and creamy whipped feta and Greek yogurt. Serve with meat, fish, or chicken.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

4 large Yukon Gold potatoes, scrubbed well
kosher salt
extra virgin olive oil
4 ounces block feta cheese, torn into large pieces
1/4 cup plus 2 tablespoons Greek yogurt
1/2 teaspoon Aleppo pepper
1 small lemon
2 tablespoons finely chopped fresh parsley

Add to Shopping List

Instructions

Boil the potatoes. Scrub the potatoes and place in a medium saucepan or pot. Cover with water by about 2 inches and add a big dash of kosher salt. Bring to a boil, then reduce the heat to medium (the water should be gently bubbling). Cook until fork-tender, about 20 minutes or so depending on the size of the potatoes.
Meanwhile, prepare the whipped feta. In the bowl of a food processor fitted with an S blade, add the feta, Greek yogurt, and Aleppo pepper. Close the lid and blend on low speed. While blending, use the top opening to pour in a good drizzle of olive oil (about 1 to 2 tablespoons). Continue to blend until the feta is whipped to a fluffy, smooth consistency.
Drain and cut the potatoes. When the potatoes are fully cooked through and tender, drain them and allow them to cool just briefly so you are able to handle them. Using a sharp knife, carefully make a large cross cut through each potato, but do not fully slice through the bottom. The wedges of potato should open up almost like a bloomed flower but the bottom of the potato should still be intact.
Broil. Place a rack about 6 inches from your broiler and turn the broiler on. Transfer the potatoes to 4 separate ramekins or a small dish that can hold them snugly together. Drizzle all over with a good glug of olive oil and broil for about 3 to 5 minutes, watching carefully, or until the potatoes are crisp and golden brown on the edges.
Assemble and serve. Remove the potatoes from the oven and spoon the whipped feta in the center of each potato. Zest on the lemon and sprinkle the parsley on top to finish. Serve immediately.

Notes

Look for the larger versions of Yukon Gold potatoes if you can–they should be about the same size as standard russet potatoes.
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
Look for the larger versions of Yukon Gold potatoes if you can–they should be about the same size as standard russet potatoes.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 222.9kcal (11%) Carbohydrates 34g (11%) Protein 9.1g (18%) Fat 6.4g (10%) Saturated Fat 3.8g (19%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1.3g Cholesterol 25.9mg (9%) Sodium 343.6mg (14%) Potassium 804.1mg (23%) Fiber 4.6g (18%) Sugar 2.4g (5%) Vitamin A 372.1IU (7%) Vitamin C 50.5mg (56%) Calcium 184.6mg (18%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2229 kcal

% Daily Value*

Calories	222.9kcal	11%
Carbohydrates	34g	11%
Protein	9.1g	18%
Fat	6.4g	10%
Saturated Fat	3.8g	19%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1.3g	7%
Cholesterol	25.9mg	9%
Sodium	343.6mg	14%
Potassium	804.1mg	17%
Fiber	4.6g	18%
Sugar	2.4g	5%
Vitamin A	372.1IU	7%
Vitamin C	50.5mg	56%
Calcium	184.6mg	18%
Iron	1.9mg	11%