Ingredients:

  • 1.5 lbs Baby Dutch Yellow Potatoes, whole or halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh thyme leaves
  • 4 cloves garlic, smashed
  • 8 oz feta cheese, drained
  • 1/3 cup full-fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • Fresh flat-leaf parsley, chopped
  • Red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash and thoroughly pat the Baby Dutch Yellow Potatoes dry.
  2. In a large mixing bowl, toss the potatoes with 3 tablespoons of olive oil, salt, pepper, and thyme until evenly coated.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet. Scatter the smashed garlic cloves around the pan.
  4. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crisp.
  5. While the potatoes roast, combine the feta, Greek yogurt, remaining 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice in a food processor. Pulse until the mixture is smooth and aerated.
  6. Spread the whipped feta onto a serving platter. Top with the hot roasted potatoes and garnish with chopped parsley, red pepper flakes, and a drizzle of honey.