Roasted Potatoes and Radishes on Feta Cream
When potatoes meet Greek freshness – a dish that really delivers
- Prep time: 20 minutes
- Cook time: 40 minutes
A light yet satisfying dish, colorful, easy to prepare, and above all something different from your usual roasted potatoes. Perfect as a vegetarian main course with a green salad or as a refined side dish for grilled fish.
Ingredients
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vegan cheese
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yogurt
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olive oil
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clove of garlic
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lime zest
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salt and pepper
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charlotte potatoes - firm flesh
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radishes
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onions
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.
Anti-waste tips
Radish leaves don’t belong in the bin If your radishes still have their leaves, you’re holding green gold. Wash them thoroughly, chop them up and make a quick pesto: blend them with garlic, Parmesan, walnuts and olive oil. Or toss them into a soup, an omelet, or simply sauté them briefly with some garlic in a pan. They have a slightly peppery flavor that’s absolutely delicious.
The feta drying out in the fridge If your block of feta has gone hard, don’t throw it away. Soak it in milk or water for 30 minutes. Or use it directly for this cream – once blended with the yogurt, no one will notice the difference.
