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Lemon Potatoes with Whipped Feta Sauce Recipe

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3.9 from 2 reviews

Crispy and golden lemon potatoes paired with a creamy, tangy whipped plant-based feta sauce make for a vibrant, flavorful dish perfect for a light meal or side. These air-fried potatoes infused with garlic and lemon are complemented by fresh herbs, bringing a refreshing Mediterranean flair to your table.

Ingredients

Potatoes

  • 1 1/2 pounds gold potatoes, scrubbed and halved lengthwise
  • 1 cup vegetable broth
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • Reserved broth from potatoes
  • 3 tablespoons olive oil

Feta Sauce

  • 6 cloves garlic, minced fine
  • 6 ounces plant-based feta
  • 1 cup plant-based plain unsweetened yogurt
  • 2 cloves garlic
  • 3 tablespoons fresh herbs (chive, lemon thyme, dill, parsley)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice

Lemon Sauce

  • Reserved broth from potatoes
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced fine

For Garnish

  • Fresh herbs (chive, lemon thyme, dill, parsley)
  • Freshly sliced lemon
  • Sumac (a light sprinkle)
  • Flaky sea salt
  • Freshly ground black pepper

Instructions

  1. Cook Potatoes: Place the halved potatoes in a microwave-safe bowl along with 1 cup vegetable broth. Microwave in 5-minute increments, stirring between each, until the potatoes are just fork-tender, about 10-15 minutes in total.
  2. Drain and Cool: Drain the broth from the potatoes and reserve it for later use. Let the potatoes cool for 10 minutes while preparing the sauces and preheating the air fryer.
  3. Season Potatoes: After cooling, gently toss the potatoes with 3 tablespoons olive oil and season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
  4. Air Fry Potatoes: Lay the potatoes in a single layer on the air fryer tray. Air fry at 400°F for 10-12 minutes, flipping once halfway through, until golden and crispy.
  5. Prepare Feta Sauce: In a food processor, combine 6 ounces plant-based feta, 1 cup plant-based plain unsweetened yogurt, 2 cloves garlic, 3 tablespoons fresh herbs, 1 tablespoon olive oil, and 2 tablespoons lemon juice. Blend until smooth. Add water one tablespoon at a time if needed to reach a medium-thick, dip-like consistency. Refrigerate until serving.
  6. Make Lemon Sauce: In a saucepan, combine the reserved broth from potatoes, 1/2 cup water, 1 tablespoon olive oil, and 6 cloves garlic minced finely. Bring to a simmer over medium heat for 3 minutes, then keep warm on low until serving.
  7. Assemble and Serve: Spread the whipped feta sauce on a serving platter. Top with the crispy air-fried potatoes. Drizzle about 1/4 cup of the warm lemon sauce over the potatoes. Garnish with fresh herbs, a sprinkle of flaky sea salt, freshly ground black pepper, a light dusting of sumac, and optionally freshly sliced lemon. Serve immediately.

Notes

  • Air frying provides crispy texture without excessive oil; you can use an oven at 425°F for 20-25 minutes if an air fryer is unavailable.
  • Use plant-based feta and yogurt to keep the dish vegan and dairy-free.
  • Sumac adds a lovely tangy, lemony flavor; omit if unavailable.
  • Adjust salt and pepper to taste, especially if broth is already salted.
  • The dish is perfect as a side or a light vegetarian main when paired with a salad.

Find it online: https://miracooking.com/lemon-potatoes-with-whipped-feta-sauce-recipe/