Roasted Potatoes and Radishes on Feta Cream

Recipe steps

Prepare the feta cream

Add the crumbled feta, Greek yogurt, oil, peeled garlic, and lemon zest to a blender or food processor. Blend everything until you get a smooth, creamy mixture. Taste and season with salt (careful, feta is already salty) and pepper as needed. Refrigerate the cream until serving – it only gets better with time.

Prepare the vegetables

Preheat the oven to 200°C. Wash the new potatoes without peeling them (that’s the whole point), and dry them well. Cut the larger potatoes in half so everything cooks evenly. Wash the radishes, remove the leaves and root ends, and leave them whole if they’re small – otherwise halve them.

Into the oven

In a large bowl, toss the potatoes with the oil, plenty of salt and pepper. Spread them in a single layer on a baking sheet lined with parchment paper (important for getting them nice and crispy). Into the oven for 30 minutes. Meanwhile, toss the radishes with a drizzle of oil, salt and pepper. After 30 minutes, add the radishes to the potatoes on the baking sheet and roast everything for another 10 minutes. The potatoes should be golden and crispy, the radishes tender.

Plating

Generously spread the feta cream in a circular motion on each plate or a large serving platter. Arrange the still-warm roasted potatoes and radishes on top. Sprinkle everything with chopped dill, thinly sliced spring onions, and fresh lemon zest. Another turn of the pepper mill and you’re good to go.

Tips and variations

• The feta cream can be made ahead It keeps for 3-4 days in the fridge in an airtight container. You can also make double the amount and use it as an aperitif dip, a sandwich spread, or a base for your bowls.
• No radishes on hand or not your thing? Here are your alternatives Baby beets Use Chioggia or golden beets so everything doesn’t turn pink. Cut them into wedges and add them to the oven with the potatoes from the start – they need more time. The sweetness of beets with tangy feta is a classic combo that always works. Young turnips Often overlooked, but absolutely delicious when roasted. Same timing as the radishes: the last 10 minutes is enough. They stay slightly crunchy and develop a surprising sweetness. Carrots Leave a bit of green on for the look, halve them lengthwise and add them to the oven with the potatoes. They need the same cooking time and their natural sweetness perfectly balances the tanginess of the feta.