Lemon Roasted Potatoes with Whipped Feta Sauce

The Mediterranean Potatoes of Your Dreams — Crispy Lemon Roasted Potatoes piled high on top of a creamy plant-based feta sauce and topped with a sprinkle of fresh herbs.

There’s a Mediterranean spot near me that serves the best lemon roasted potatoes, hummus, and falafel. My attempts at recreating the luscious creaminess that is their hummus have been huge failures. I just can’t seem to get my hummus that creamy. I do have a hack, not using chickpeas (ha!), but that’s sort of beside the point.

So when I had a craving for their lemon potatoes the other day and realized I had all of the ingredients I needed I figured I’d give it a go. Definitely not a failure. Dare I say these potatoes where better than theirs? I mean, I did add a whipped feta sauce so bonus points for that but damn, these potatoes are GOOD.

I also used a hack I’ve been wielding like a magic wand lately to keep the potatoes the perfect texture. The microwave. Yes, the microwave. Listen, I’m not a huge microwave fan but I’ve found that it’s the perfect way to get potatoes ready for roasting super fast while making sure that the texture is still firm and not waterlogged like they can be when boiling. I want a bit of bite to my potatoes, they should be tender but firm enough to not fall apart.

The microwave is also way more forgiving than boiling, and less mess. You’ll want to use a microwave safe bowl, ceramic is my suggestion, as it can withstand the heat in the microwave for 10+ minutes and cools off quickly when done. Using the microwave, the potatoes get steamed in a sense instead of boiled.

To make this all come together, I placed the halved gold potatoes in a large ceramic bowl and added about a cup of vegetable broth. Then I microwaved in 5-minute increments, tossing between goes, just until the potatoes were fork tender. For 1.5-2 lbs of potatoes, it took about 10-15 minutes.

Next, I strained the broth off and set it aside to be used in the sauce. I tossed the potatoes with a bit of oil, salt, and pepper and air-fried for about 10 minutes, flipping once.

You can totally use an oven but the air fryer gets the potatoes so crispy, so fast. I didn’t own an air fryer up until last fall when a former client contracted me to photograph 50+ air fryer recipes, the client ended up being a total fraud and sent me stolen recipes to photograph. So while the project was a bust, I still found out what all the air fryer fuss was about. I’m sorry for judging. You all were right. They are totally worth the hype.

While the potatoes were getting their tan on, I made the sauce with the starchy broth leftover from cooking the potatoes, mixing it with a bit of olive oil, loads of fresh garlic, and fresh lemon right at the end keeping it bright and fresh.

To make the whipped feta sauce, it couldn’t be easier. I simply blend up vegan feta, my favorite is Follow Your Heart or Violife, with a bit of dairy-free yogurt, more garlic, and salt and pepper. Also some fresh herbs for good measure. I then blended until super smooth and creamy, adding a bit of water to thin.

To bring it all together, I smeared a serving platter with the feta sauce then top with the roasted potatoes. A drizzle of a bit of the lemon sauce over the potatoes (you’ll have quite a bit leftover, it’s great for dipping or reserve for another use) and a sprinkle of flaky sea salt, sumac, a fresh crack of black pepper, and some fresh snipped herbs finished it off.

Heaven on a plate. If you’re a potato and feta fan, make these then come back here and let me know your thoughts, I hope you love them!

Yield: 4-6

Author: Lauren Lester

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Lemon Potatoes with Whipped Feta Sauce

Crispy Lemon Roasted Potatoes piled high on top of a creamy plant-based feta sauce and topped with a sprinkle of fresh herbs.

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

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Ingredients

Roasted Potatoes

• 1 1/2 pounds gold potatoes, scrubbed and halved lenghtwise
• 1 cup vegetable broth
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Lemon Sauce

• Reserved broth from potatoes
• 1/2 cup water
• 3 tablespoons olive oil
• 6 cloves garlic, minced fine

Whipped Feta Sauce

• 6 ounces plant-based feta
• 1 cup plant-based plain unsweetened yogurt
• 2 cloves garlic
• 3 tablespoons fresh herbs (I used chive, lemon thyme, dill, and parsley)
• 1 tablespoon olive oil
• 2 tablespoons lemon juice

Toppings

• Fresh herbs (I used chive, lemon thyme, dill, and parsley)
• Freshly sliced lemon
• Sumac - just a sprinkle is lovely
• Flaky sea salt + freshly ground black pepper, to taste

Instructions

For the Potatoes

1. Place the halved potatoes in a microwave safe bowl along with the broth. Microwave in 5 minutes increments, stirring between goes, until all of the potatoes are just fork tender, about 10-15 minutes.
2. Drain off the broth and set aside. Let the potatoes cool for 10 minutes while you prepare the feta sauce, lemon sauce, and preheat the air fryer to 400° F.
3. After the potatoes have cooled, gently coat with oil and season with salt and pepper.
4. Place the potatoes in a single layer on the air fryer tray. Air fry for 10-12 minutes, flipping once halfway through until golden and crispy.

For the Feta Sauce

1. Place all of the ingredients in a food processor and blend until smooth. If needed (it will depend on the thickness of your yogurt) add a tablespoon of water at a time until you reach the desired consistency (a medium thick dip-like texture).
2. Refrigerate until ready to serve.

For the Lemon Sauce

1. Combine the reserved broth, water, oil, and garlic over medium heat. Bring to a simmer for 3 minutes. Keep on low until ready to serve.

For Serving

1. Spread the feta sauce onto a serving platter then top with the roasted potatoes. Drizzle about 1/4 cup of the lemon sauce over the potatoes then sprinkle with fresh herbs, flaky sea salt, fresh cracked pepper, and sumac.
2. Serve immediately.