Potatoes with Whipped Feta
User Reviews
4
2 reviews
Good
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
4
-
Calories
2229 kcal
-
Course
Side Dish
-
Cuisine
American-Mediterranean Fusion
Potatoes with Whipped Feta
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Basic potatoes get an upgrade with tangy, rich, and creamy whipped feta and Greek yogurt. Serve with meat, fish, or chicken.
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Ingredients
- 4 potato scrubbed well, large Yukon Gold
- kosher salt
- extra virgin olive oil
- 4 ounces feta cheese torn into large pieces, block
- 1/4 cup Greek yogurt 2 tablespoons
- 1/2 teaspoon Aleppo pepper
- 1 lemon small
- 2 tablespoons parsley finely chopped, fresh
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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