Ingredients
Scale
- 1 kg (2 lb) Baking Potatoes
- 1 liter (4 cups) Chicken Stock
- Juice of 2-3 Lemons
- 3 tbsp Olive Oil
- 2 tsp Dried Oregano
- 200g (7 oz) Feta Cheese
- 100g (3.5 oz) Cream Cheese
- 1 tbsp Honey
Instructions
- In a large pot, cover diced potatoes with chicken stock, add lemon juice, crumble in the Oxo cube, and bring to a boil. Cook until knife-tender.
- Drain and let the potatoes steam dry for about 10 minutes while preheating your oven to 390°F (200°C).
- Transfer potatoes to a baking tray, toss with olive oil, oregano, salt, pepper, and garlic. Roast for 40-45 minutes until golden brown and crispy.
- In a food processor, blend feta, cream cheese, olive oil, and honey until smooth.
- Serve by spreading whipped feta on a plate and topping it with roasted potatoes; garnish with parsley and lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 250g
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg