Baby Potatoes with Whipped Feta: A Creamy, Herby Side Dish That Steals the Show
Bring a touch of Mediterranean flair to your table with this Baby Potatoes with Whipped Feta recipe—a vibrant side dish where crispy roasted vegetables meet a smooth, tangy feta dip infused with roasted garlic, lemon, and fresh dill. Whether you’re planning a summer spread, a laid-back dinner party, or simply craving something comforting but a little elevated, this dish is the perfect choice. Simple to prepare, naturally gluten-free, and bursting with flavour, it’s sure to become a favourite.
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Simple Ingredients, Bright Mediterranean Flavours
This dish is all about letting good ingredients shine. With a handful of pantry staples and a few fresh additions, you’ll create something special with very little fuss.
- Baby potatoes and baby carrots: These small veggies roast quickly and evenly, developing caramelised edges while staying tender inside.
- Feta cheese: Tangy, creamy, and salty, it forms the base of the whipped spread.
- Double cream (also known as heavy cream): Adds richness and smoothness to the whipped feta.
- Fresh dill and lemon juice: These bring a bright, herby zing that cuts through the creaminess beautifully.
- Whole garlic bulb: Roasted to mellow sweetness and blended into the dip for extra depth.
- Olive oil, butter, paprika, and thyme: Classic Mediterranean flavours that coat the veg and enhance the dish overall.
This is one of those recipes where you’ll wonder how something so simple can taste so luxurious.
How to Make Baby Potatoes with Whipped Feta
Scroll down for the printable recipe with exact measurements and full instructions.
Pre-Soften the Veg
Place the halved baby potatoes and baby carrots in a bowl, cover with boiling water, and let them sit briefly. This simple step helps soften the vegetables slightly, ensuring they roast evenly with tender centres and golden edges. Drain well before roasting.
Prepare the Tray
Pop your baking tray into the oven to get it nice and hot. Once heated, add the butter and a spoonful of olive oil, then toss in the drained vegetables. Season generously with salt, pepper, and paprika. Scatter thyme sprigs over the top and place the garlic bulb on the tray, cut side down, to roast alongside the veg.
Make the Whipped Feta
Squeeze the softened garlic cloves from the bulb and blend them with feta, double cream, lemon juice, the remaining olive oil, and most of the chopped dill. Blend until smooth and creamy. This luxurious whipped feta will form the base of the dish.
Assemble and Serve
Spread the whipped feta onto a serving plate, swirling it for a rustic finish. Pile the warm roasted vegetables on top and finish with a sprinkling of fresh dill. It’s a dish that’s as beautiful as it is delicious.
Scroll down for the printable recipe with exact measurements and full instructions.
Naturally Gluten-Free and Easy to Customise
One of the best things about this dish is how easily it fits a variety of dietary needs. It’s naturally gluten-free and vegetarian, and you can adapt it based on what’s in your fridge or garden.
- Swap in sweet potatoes, parsnips, or beetroot for a colourful twist.
- Add a sprinkle of toasted seeds or nuts for crunch.
- Fancy a spicy version? Stir a little harissa or chilli oil into the whipped feta.
You can even make the whipped feta ahead of time and store it in the fridge for up to three days. It’s great on toast, dolloped on grain bowls, or served with grilled meats.
A Stunning Side or a Light Vegetarian Main
Whether you’re serving this as a side or making it the star of a vegetarian meal, Baby Potatoes with Whipped Feta brings plenty of impact to the table. Pair it with grilled meats, roast chicken, or a fresh leafy salad for a beautifully balanced meal. It’s also a brilliant choice for lunch spreads, garden parties, or even brunch.
This dish proves that side dishes don’t have to be an afterthought. With creamy whipped feta, golden roasted veg, and pops of fresh herbs, every bite is full of contrast and harmony. It’s comforting, impressive, and deceptively easy to pull together.
So grab your tray, whip up that feta, and let this dish do the talking.
You May Also Like
Watch our quick video tutorial on Instagram and don’t miss out on our other potato recipes. You’ll love our viral
- Potato Tarts with Smashed Avo and Chicken Salad
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- Potato Roses with Spinach Feta
- Breakfast Potato Cups
- Savoury Crushed Potato Cheesecake
Happy cooking,
Izabella
Description
Tender baby potatoes and sweet carrots roasted with thyme and paprika, served over a creamy whipped feta blended with roasted garlic, lemon, and fresh dill—this easy, flavourful side dish is naturally gluten-free and perfect for sharing.
Ingredients
Instructions
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Place the potatoes and carrots in a bowl, add salt, pour boiling water over them, cover, and let sit for 10 minutes, then drain well.
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Preheat the oven to 200°C (fan) and place a baking tray inside to heat up.
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Add butter and 1 tablespoon of olive oil to the baking tray, then add the drained potatoes and carrots, season with salt, pepper, and paprika, and place the thyme springs on top. Mix well and add the garlic bulb (cut side down) to the tray.
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Roast for 25-30 minutes or until the potatoes are cooked through and crispy, flipping them halfway through.
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Meanwhile, blend together the feta, double cream, squeezed garlic, lemon juice, remaining olive oil, and most of the chopped dill until smooth.
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Spoon the whipped feta onto a serving platter, arrange the roasted potatoes on top, and garnish with the remaining chopped dill. Enjoy
Equipment
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Nutrition Facts
Servings: 4 ServingCalories:459.84kcalTotal Fat:32.88gSaturated Fat: 17.06gTrans Fat: 0.31gCholesterol:88.23mgSodium:592.54mgPotassium:741.97mgTotal Carbohydrate:32.81gDietary Fiber: 4.71gSugars: 2.76gProtein:11.95gVitamin A: 293.74IUVitamin C: 46.42mgCalcium: 329.51mgIron: 2.82mgVitamin D: 0.6IUVitamin E: 2IUVitamin K: 10.69mcgThiamin: 0.22mgRiboflavin: 0.57mgNiacin: 2.21mgVitamin B6: 0.81mgFolate: 43.08mcgVitamin B12: 0.89mcgPhosphorus: 289.3mgMagnesium: 54.69mgZinc: 2.19mg
Note
- For a touch of heat, add a pinch of chilli flakes or a drizzle of chilli oil to the whipped feta before serving.
- The whipped feta can be made in advance and kept in the fridge for up to 3 days—just give it a quick stir before serving.
- Try topping the finished dish with toasted pine nuts or crushed walnuts for a bit of crunch.
- This recipe makes a fantastic base for a light lunch—just add a poached egg or serve with crusty bread.
- If your feta is quite salty, taste before adding additional salt to the whipped mixture.
- This dish is best served warm, but leftovers can be enjoyed cold as part of a salad.
- Use any herbs you like—parsley or mint work beautifully in place of dill.
