Greek Roasted Potatoes with Whipped Feta

Greek-style roast potatoes take 1 hour 20 minutes total, with 10 minutes of prep. Greek roast potatoes are mostly a set-it-and-forget-it meal. I cook potatoes that have been peeled and trimmed in a stock and lemon juice mixture before roasting them. Add whipped feta cheese to serve potatoes with crisped skin and soft insides.

Preparation of potatoes involves a step I always take: Reduce the moisture content in potatoes while peeling by slicing them until the knife encounters some resistance. Allow the sliced potatoes to steam uncovered for 10 minutes or until steaming ceases and the potatoes are cool to the touch. Reducing moisture content during potato preparation can help the potatoes brown in the oven instead of remaining pale.

I use peeled garlic cloves and crush them with the back of a knife to cook along with the potatoes. I find that minced garlic burns on the tray. Cream cheese added to the feta mixture helps reduce the saltiness. Olive oil added to the feta mixture makes it more spreadable and appropriate for a shallow baking pan.

Place potatoes over feta cheese and serve with parsley and lemon juice to taste. You may want to offer this dish as an appetizer at a party or as a replacement for other starchy foods for lunch or as a side dish for dinner.