Go Back
–+ servings
Lemon Roasted Potato being picked up with fork

Lemon Potatoes with Whipped Feta Sauce

Gluten-Free
Crispy Lemon Roasted Potatoes piled high on top of a creamy plant-based feta sauce and topped with a sprinkle of fresh herbs.
No ratings yet
Rate this recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

Roasted Potatoes
  • 1 ½ pounds gold potatoes scrubbed and halved lenghtwise
  • 1 cup vegetable broth
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly cracked black pepper
Lemon Sauce
  • Reserved broth from potatoes
  • ½ 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

Method
 

  1. 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.
    1 1/2 pounds gold potatoes, 1 cup vegetable broth
  2. 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.
  3. After the potatoes have cooled, gently coat with oil and season with salt and pepper.
    1/2 teaspoon fine sea salt, 1/4 teaspoon freshly cracked black pepper
  4. 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
  1. 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).
    6 ounces plant-based feta, 1 cup plant-based plain unsweetened yogurt, 2 cloves garlic, 3 tablespoons fresh herbs, 1 tablespoon olive oil, 2 tablespoons lemon juice
  2. Refrigerate until ready to serve.
For the Lemon Sauce
  1. 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.
    Reserved broth from potatoes, 1/2 cup water, 3 tablespoons olive oil, 6 cloves garlic
For Serving
  1. 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.
    Fresh herbs, Freshly sliced lemon, Sumac - just a sprinkle is lovely, Flaky sea salt + freshly ground black pepper
  2. Serve immediately.
Nutrition Per serving

Nutrition information is provided as an estimate only and may vary depending on brands, substitutions, preparation methods, and portion sizes.

Nutrition Facts
Lemon Potatoes with Whipped Feta Sauce
Amount per Serving
Calories
443
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
973
mg
42
%
Potassium
 
765
mg
22
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
382
IU
8
%
Vitamin C
 
50
mg
61
%
Calcium
 
142
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.