Greek-Style Lemon Potato Wedges with Whipped Feta
Courtesy of Zimmysnook
4-6
15 minutes
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
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- 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
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- 6 oz feta cheese
- ¼ cup cream cheese
- 2 tablespoons olive oil
- Zest of ½ lemon
- Black pepper, to taste
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- ¼ cup olive oil
- 1 tablespoon chili crisp
- 1 teaspoon garlic powder
- Pinch of salt
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- Chopped fresh parsley
- Maldon salt
- Lemon zest
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NanoBond 3.5QT Sauté Pan
NanoBond 0.75QT Butter Warmer
OvenBond Quarter Sheet Pan
Provisions Stainless Steel Mixing Bowls
Provisions Stainless Steel Chefs Tools
Directions
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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.
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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.
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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.
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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.
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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.
