Go Back
Lemon Roasted Potato being picked up with fork
Print

Lemon Potatoes with Whipped Feta Sauce

Crispy Lemon Roasted Potatoes piled high on top of a creamy plant-based feta sauce and topped with a sprinkle of fresh herbs.
Course Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients

Roasted Potatoes

  • 1 1/2 pounds gold potatoes scrubbed and halved lenghtwise
  • 1 cup vegetable broth
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Lemon Sauce

  • Reserved broth from potatoes
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 6 cloves garlic minced fine

Whipped Feta Sauce

  • 6 ounces plant-based feta
  • 1 cup plant-based plain unsweetened yogurt
  • 2 cloves garlic
  • 3 tablespoons fresh herbs I used chive, lemon thyme, dill, and parsley
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice

Toppings

  • Fresh herbs I used chive, lemon thyme, dill, and parsley
  • Freshly sliced lemon
  • Sumac - just a sprinkle is lovely
  • Flaky sea salt + freshly ground black pepper to taste

Instructions

  • Place the halved potatoes in a microwave safe bowl along with the broth. Microwave in 5 minutes increments, stirring between goes, until all of the potatoes are just fork tender, about 10-15 minutes.
  • Drain off the broth and set aside. Let the potatoes cool for 10 minutes while you prepare the feta sauce, lemon sauce, and preheat the air fryer to 400° F.
  • After the potatoes have cooled, gently coat with oil and season with salt and pepper.
  • Place the potatoes in a single layer on the air fryer tray. Air fry for 10-12 minutes, flipping once halfway through until golden and crispy.

For the Feta Sauce

  • Place all of the ingredients in a food processor and blend until smooth. If needed (it will depend on the thickness of your yogurt) add a tablespoon of water at a time until you reach the desired consistency (a medium thick dip-like texture).
  • Refrigerate until ready to serve.

For the Lemon Sauce

  • Combine the reserved broth, water, oil, and garlic over medium heat. Bring to a simmer for 3 minutes. Keep on low until ready to serve.

For Serving

  • Spread the feta sauce onto a serving platter then top with the roasted potatoes. Drizzle about 1/4 cup of the lemon sauce over the potatoes then sprinkle with fresh herbs, flaky sea salt, fresh cracked pepper, and sumac.
  • Serve immediately.