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Spiced Roasted Potatoes with Whipped Feta Dip

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Crispy baby potatoes roasted with aromatic Middle Eastern spices, paired with a tangy and creamy whipped feta dip—an irresistible snack, side dish, or appetizer perfect for sharing.

Ingredients

Scale
  • 1.5 lbs baby potatoes, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sumac
  • Salt and pepper to taste
  • 1/2 cup feta cheese
  • 1/4 cup Greek yogurt
  • 1 tablespoon olive oil (plus extra for garnish)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sumac (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
  2. In a large bowl, toss the quartered potatoes with olive oil, smoked paprika, ground cumin, garlic powder, sumac, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the prepared tray and roast for 30–35 minutes, turning once halfway through, until crispy and golden brown.
  4. While the potatoes roast, blend feta cheese, Greek yogurt, olive oil, lemon juice, and garlic powder in a food processor until smooth and creamy. Taste and adjust seasoning as needed.
  5. Transfer the whipped feta to a serving bowl. Drizzle with olive oil and sprinkle with sumac for garnish.
  6. Serve the roasted potatoes hot, with the whipped feta dip on the side for dipping.

Notes

  • Use a mix of red and yellow baby potatoes for extra color and flavor.
  • Sumac adds a tangy, lemony finish—adjust to taste or substitute with lemon zest if unavailable.
  • The whipped feta can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: roasted potatoes, whipped feta, appetizer, side dish, Middle Eastern, vegetarian, snack

Find it online: https://epicrecipebox.com/spiced-roasted-potatoes-with-whipped-feta-dip/