Crispy on the outside, soft and pillowy on the inside potato wedges flavored with garlic, lemon and Greek seasonings. Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.
Parboil the Potatoes: Place potatoes, vinegar and 2 tablespoons of salt in a large sauce pot. Add enough cold water to cover potatoes by 1’’. Bring to a boil over high heat and immediately reduce to a simmer. Cook until the potato exteriors are tender, about 5-7 minutes.
Meanwhile, Preheat the Oven: Line a large rimmed baking sheet with aluminum foil for easy clean up. If using more than one baking sheet, adjust oven racks to upper and lower 1/3rd position. If using one sheet, adjust oven rack to middle position. Then preheat the oven to 475-degrees Fahrenheit.
Make Greek Oil: In a small bowl whisk together the oil, lemon juice, zest, garlic, and Greek Seasoning.
Toss Potatoes with Cornstarch, then Greek Oil: Drain the par-boiled potatoes, pat them completely dry and then transfer them to a large bowl or zip-closure bag. Add the cornstarch and use your hands to gently toss the potatoes to coat. Next, pour the Greek seasoned oil mixture all over the potatoes and toss again to coat.
Arrange Potatoes on Baking Sheet: Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap the potatoes. Season the potatoes generously with salt and pepper. (Tip: Use two baking sheets if necessary to prevent over-crowding the pan.)
Roast Potatoes: Transfer the potatoes to the oven and roast - turning the pan(s) halfway through baking - for 12-15 minutes, or until the bottoms of the potatoes are golden brown.
Flip Potatoes, Bake Again: Remove the pan(s) from the oven and use a spatula to flip the potatoes over. Continue to roast potatoes - turning the pan(s) again halfway through cooking - for 15 minutes, or until the greek potatoes are crisp and golden all over.
While the potatoes are baking, make the whipped feta: Place the feta in the bowl of a food processor and pulse until small crumbles remain. Add in the cream cheese and puree until combined, stopping to scrape down the sides as necessary, about 2 minutes. Add in the parsley, dill, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth. With the motor running, slowly add in 3 tablespoons of oil. Process until creamy. Taste and adjust for seasoning with salt and pepper. Transfer to a bowl. Sprinkle with additional herbs and drizzle with more oil if desired.
Serve Greek Potatoes with Whipped Feta: Transfer the hot potatoes from the baking sheet to a serving platter. Sprinkle with feta, lemon zest, and fresh dill if using. Serve immediately with whipped feta dip on the side. Enjoy!
Notes
For potatoes with a crispier exterior, and a less creamy interior, substitute russet potatoes for the Yukon gold potatoes. 2. Parboiling the potatoes first not only cuts the baking time down, but it also gives the potatoes a super soft, melt in your mouth interior. This method doesn’t take that much longer than simply baking them, and the end result is worth the teeny-tiny bit of effort it takes to boil water! 3. Since the dip is entirely based on feta and herbs, make sure you use a good quality feta cheese (none of that pre-crumbled stuff) and fresh herbs! 4. For a thinner whipped feta dip, slowly add in more oil with the processor running, 1 tablespoon at a time, until desired consistency is achieved.
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.