Whipped Feta with Crispy Potatoes is a bold, creamy, and savory dish that brings together crispy golden potatoes with a rich and tangy whipped feta spread. It’s the kind of appetizer—or even light meal—that hits every note: crunchy, creamy, salty, and satisfying. Whether I’m entertaining or just craving something a little extra, this combo always delivers.

Why You’ll Love This Recipe

I love how effortlessly indulgent this dish feels. The whipped feta is smooth, slightly tangy, and full of flavor, while the potatoes bring the crunch and a warm, comforting bite. It works as a sharable starter or even a casual dinner when I want something quick but impressive. Plus, it’s naturally gluten-free and incredibly versatile—easy to dress up or keep simple. Whipped Feta with Crispy Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Feta cheese (block-style, not crumbled)
Greek yogurt or cream cheese
Olive oil
Garlic (optional, for added flavor)
Lemon juice
Baby potatoes or fingerling potatoes
Salt and pepper
Fresh herbs (like dill, parsley, or chives), for garnish

Directions

I start by boiling the potatoes in salted water until just fork-tender, about 10–12 minutes.
While the potatoes cook, I blend the feta, Greek yogurt (or cream cheese), olive oil, garlic (if using), and lemon juice in a food processor until creamy and smooth.
Once the potatoes are done, I drain and let them cool slightly before gently smashing them with the bottom of a glass or mug.
I place the smashed potatoes on a baking sheet, drizzle them with olive oil, and season with salt and pepper.
Then I roast them at 425°F (220°C) for 25–30 minutes, flipping halfway through, until they’re golden and crispy.
To serve, I spread the whipped feta on a platter and pile the hot crispy potatoes right on top.
I finish with a sprinkle of fresh herbs and a little more olive oil or lemon zest for brightness.

Servings and timing

This recipe makes about 4 servings as an appetizer or side dish. It takes around 15 minutes to prep and 30 minutes to cook—ready in 45 minutes total.

Variations

Sometimes I spice things up by adding a drizzle of chili oil or a pinch of red pepper flakes over the top. For a Mediterranean twist, I toss in chopped olives or sun-dried tomatoes. If I want to make it heartier, I’ll add roasted chickpeas or even grilled chicken slices over the whipped feta. The base is so flexible, I can mix and match toppings depending on what I’m craving.

storage/reheating

Leftovers keep well for 2–3 days in the fridge. I store the whipped feta and potatoes separately to keep the potatoes from getting soggy. When reheating, I pop the potatoes back in the oven or air fryer for a few minutes to crisp them up again. The whipped feta is best served cold or at room temperature, so I take it out a few minutes before serving. Whipped Feta with Crispy Potatoes

Whipped Feta with Crispy Potatoes

Name: Whipped Feta with Crispy Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 6 oz feta cheese (block-style, not crumbled); 1/4 cup Greek yogurt or cream cheese; 2 tbsp olive oil, plus more for roasting; 1 clove garlic (optional), minced; 1 tbsp lemon juice; 1.5 lbs baby potatoes or fingerling potatoes; Salt and pepper, to taste; Fresh herbs (dill, parsley, or chives), for garnish

FAQs

Can I make the whipped feta ahead of time?

Yes, I often make the whipped feta a day in advance and store it in the fridge. It actually tastes even better after the flavors have had time to meld.

What kind of feta should I use?

I always go for a block of sheep’s milk feta packed in brine—it has the best texture and flavor. Crumbled feta tends to be drier and won’t whip as well.

Can I air fry the potatoes instead of roasting?

Absolutely. I air fry the smashed potatoes at 400°F (200°C) for about 15–20 minutes, flipping halfway, until crispy and golden.

Is there a vegan version of this dish?

To make it vegan, I use a dairy-free feta alternative and swap in a plant-based yogurt or cream cheese. The potatoes themselves are naturally vegan.

How do I keep the potatoes crispy?

The key is not to overcrowd the baking sheet and to make sure the potatoes are dry before roasting. I also use a hot oven and flip them halfway through to get that perfect golden crunch.

Conclusion

Whipped Feta with Crispy Potatoes is one of those dishes that feels like more than the sum of its parts. It’s rich and comforting, with a perfect balance of textures and flavors. Whether I’m serving it to guests or just treating myself to something delicious, it always hits the spot.