Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Place the potatoes on a baking sheet and toss them with olive oil, lemon zest, crushed oregano, and minced garlic until evenly coated.
- Spread the potatoes out in a single layer, making sure the edges can curl up. Roast in the oven for about 35-45 minutes, or until the edges are crispy and golden, and the insides are tender when pierced with a fork.
- While the potatoes are roasting, scoop the feta into a bowl and add lemon juice and olive oil. Whip together with a fork or a small blender until the mixture is smooth and creamy, with a fluffy texture.
- Once the potatoes are done, transfer them to a serving platter. Spoon the whipped feta generously over the hot potatoes so it starts to melt slightly, creating a rich, tangy topping.
- Season the assembled dish with salt and freshly ground black pepper to taste. Optionally, garnish with additional oregano or lemon zest for extra flavor.
Notes
For extra crunch, you can sprinkle a bit of flaky sea salt just before serving. This dish pairs beautifully with a simple green salad or grilled vegetables.