Chimichurri Roast Potatoes with Whipped Feta Dip

Roast potatoes, but make them summer-y. Thank you to Yasmin for the recipe.

Recipe by: @Bytheforkful_


For the chimichurri potatoes:
2 large Golden Kings potatoes
0.5 tsp baking soda
2 tbsp plain flour
1 tsp paprika
10g fresh parsley
10g fresh coriander
2 cloves of garlic
1 tbsp red wine vinegar
1 red chilli
1 tbsp olive oil
1 tsp oregano
1 tsp salt
tsp black pepper

For the lemon whipped feta:
1 cup Greek yoghurt
½ cup crumbled feta
½ lemon, juice and zest


  1. Peel and chop your potatoes, then parboil in water and the baking soda until just knife tender (10 minutes or so). Preheat your oven to 220C.
  2. Drain the potatoes, and leave them to steam dry for a few minutes, before adding the flour and paprika and shaking the potatoes.
  3. Add the potatoes to a baking tray with 2-3 tbsp oil and flip them to ensure they’re fully coated.
  4. Roast your potatoes for 50 – 60 minutes, flipping them halfway through.
  5. Meanwhile, make the chimichurri by dicing the fresh herbs and red chilli and mincing the garlic, and combine them in a bowl along with the olive oil, red wine vinegar, salt, pepper, and oregano. Season to taste.
  6. Make the feta dip by combining the feta, yoghurt, lemon zest, and lemon juice in a bowl and blending in short bursts until creamy.
  7. Toss the roasted potatoes in the chimichurri sauce, then plate up the potatoes on top of the feta dip. 
  8. Enjoy!

To see the end result, watch here