Greek-Style Lemon Potato Wedges with Whipped Feta

Name: Greek-Style Lemon Potato Wedges with Whipped Feta
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4-6
Ingredients: 2½ lbs Yukon Gold potatoes, scrubbed and cut into wedges (We left the skins on, but feel free to peel the potatoes if you'd prefer); ¾ cup low-sodium chicken broth or vegetable broth; ¼ cup freshly squeezed lemon juice; Zest of 1 lemon; ¼ cup olive oil; 4 garlic cloves, smashed; 2 teaspoons dried Greek oregano; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 6 oz feta cheese; ¼ cup cream cheese; 2 tablespoons olive oil; Zest of ½ lemon; Black pepper, to taste; ¼ cup olive oil; 1 tablespoon chili crisp; 1 teaspoon garlic powder; Pinch of salt; Chopped fresh parsley; Maldon salt; Lemon zest; NanoBond 3.5QT Sauté Pan; NanoBond 0.75QT Butter Warmer; OvenBond Quarter Sheet Pan; Provisions Stainless Steel Mixing Bowls; Provisions Stainless Steel Chefs Tools

Greek-Style Lemon Potato Wedges with Whipped Feta

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

55 minutes

These lemon-braised potato wedges are tender and fluffy on the inside, with beautifully caramelized edges from roasting. They’re nestled on a bed of creamy whipped feta and finished with a warm chili crunch drizzle. Think of them as a cozy, flavor-packed side dish that works as well for a Greek-inspired dinner party as it does for a weeknight meal or as an appetizer.

Ingredients

Potatoes

2½ lbs Yukon Gold potatoes, scrubbed and cut into wedges (We left the skins on, but feel free to peel the potatoes if you'd prefer)
¾ cup low-sodium chicken broth or vegetable broth
¼ cup freshly squeezed lemon juice
Zest of 1 lemon
¼ cup olive oil
4 garlic cloves, smashed
2 teaspoons dried Greek oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Whipped Feta

6 oz feta cheese
¼ cup cream cheese
2 tablespoons olive oil
Zest of ½ lemon
Black pepper, to taste

Chili Crunch Drizzle

¼ cup olive oil
1 tablespoon chili crisp
1 teaspoon garlic powder
Pinch of salt

For Serving

Chopped fresh parsley
Maldon salt
Lemon zest

Directions

Braise the Potatoes

In a large sauté pan (about 3.5-quart capacity), combine the broth, lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
Add the potatoes and toss to coat. Bring to a gentle simmer over medium heat.
Cover and cook for 15 to 20 minutes, stirring once, until the potatoes are just fork tender and have absorbed some of the liquid.
Make ahead option: Let the braised potatoes cool in their liquid. Transfer to an airtight container and refrigerate for up to 1 day. Bring to room temperature before proceeding to the roasting step.

Transfer and Roast

Preheat the oven to 425°F (218°C).
Use tongs or a slotted spoon to carefully transfer the braised potatoes to a sheet pan in a single layer, cut side down. Spoon a few tablespoons of the braising liquid over the top.
Roast for 25-35 minutes, flipping once halfway through, until the potatoes develop golden, slightly caramelized edges.

Make the Whipped Feta

In a food processor, blend the feta, cream cheese, olive oil, lemon zest, and black pepper until smooth and creamy. Set aside.
Make ahead option: Prepare up to 3 days in advance. Store in an airtight container in the fridge. Bring to room temperature before serving and give it a quick stir or whip to refresh the texture.

Make the Chili Crunch Drizzle

In a small saucepan (or reuse the sauté pan, wiped clean), gently warm the olive oil, chili crisp, garlic powder, and salt over medium-low heat for 1 to 2 minutes. Remove from heat and set aside.
Make ahead option: Prepare up to 1 week ahead and store in a sealed container. Rewarm gently before drizzling.

Assemble and Serve

Spread the whipped feta across each plate with a pile of the potatoes on top. Spoon over the warm chili crunch drizzle and finish with extra lemon zest and chopped parsley, if desired.