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
Method
- 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.