Roasted Greek Potatoes

Ingredients

• 4 medium Russet or Idaho Potatoes (– scrubbed and washed (about 2 to 2 1/2 pounds))
• 1/2 slightly heaping tsp Baking Soda
• To taste Kosher Salt and Ground Black Pepper
• 1/4 Cup Olive Oil
• 1 1/2 TBS Cornstarch
• 1 TBS Greek Seasoning
• 1/2 tsp Garlic Powder
• 6 ounces Feta Cheese
• 2 ounces Cream Cheese
• 1 TBS Lemon Juice
• 1 TBS Fresh Dill (– chopped and packed; plus more for serving)
• 2 tsp Honey
• 1/8 tsp Greek Seasoning
• 1 1/2 TBS Olive Oil (– or more to taste)

Instructions

1. 1

   Bring Water to Boil: Add 8 cups (2 liters) of water to a large pot and bring to a boil over high heat.

2. 2

   Meanwhile, Cut Potatoes into Wedges: Place the cleaned potatoes onto a cutting board and use a sharp Chef’s knife to cut the potatoes in half lengthwise. Next, cut each half lengthwise into 3 or 4 equal size wedges. Repeat cutting all the potatoes.

3. 3

   Parboil the Potatoes: Once the water is boiling, add the baking soda and 2 tablespoons of kosher salt and sir to combine.Add the potato wedges to the water. Let the water return to a boil, then reduce the heat to maintain a simmer. Simmer the potatoes, stirring a few times, for 5-6 minutes, or the tins of a fork meet some resistance and until the edges of the potatoes are just starting to fray. (Note: You don’t want to cook the potatoes until they’re tender in the step, or you’ll run the risk of them falling apart when you go to season and toss them.)

4. 4

   Drain and Steam Dry Potatoes: Remove the potatoes from the heat and drain them using a large colander. Then transfer the potatoes to a large shallow pan or bowl and set them aside. Let the potatoes steam dry for 10 minutes, or until they’re completely dry and no longer steaming (Note: Making sure the potatoes are dry before roasting helps create potatoes with a fluffy interior and crispy exterior. You can stick the potatoes in the fridge if you’re meal prepping. Just let them cool completely before covering and storing in the fridge.)

5. 5

   Preheat Oven and Prep Pan: Arrange oven rack to the center position and preheat the oven to 405°F convection/fan forced or 425°F regular. Spray a large, rimmed baking sheet with cooking spray and then add all the oil to the pan. Next, tilt the baking sheet to evenly coat it in the oil, then set the pan aside.

6. 6

   Meanwhile, Make the Feta Dipping Sauce: Add the feta and cream cheese to the bowl of a food processor and process until combined. Use a rubber spatula and scrape down the sides and the bottom of the bowl. Then, add the dill and honey and process until just combined. Stop and scrape down the sides and bottom of the bowl again. Then, with the motor running, stream in the olive oil and process until creamy, adding more oil, a teaspoon at a time, if you’d like a thinner consistency. Taste the dip and adjust the flavors to suit your personal tastebuds. Then transfer to a small serving bowl and set it aside.

7. 7

   Season Potato Wedges: In a small bowl, combine the Greek seasoning, garlic powder, cornstarch, a scant ½ teaspoon salt, and 1/8 teaspoon black pepper. Then, sprinkle the seasoning over the dry potatoes and carefully toss to thoroughly coat the wedges in the spices.

8. 8

   Roast Potatoes in Oven: Roast the Potatoes in Oven: Arrange the seasoned potato wedges on the oiled sheet in a single, even spaced layer – with the cut side facing down on the pan. Place the potatoes into the oven and bake for 16-20 minutes, or until the bottom side is golden. Remove from the oven and flip the potatoes over. Return to the oven and continue to bake for an additional 16-20 minutes, or until wedges are deeply golden and crispy all over. Remove from oven and place the baking sheet on a wire cooling rack. Season the wedges lightly with kosher salt and ground black pepper and toss to coat. (Note: Don’t overcrowd the baking sheet or the wedges will steam instead of roast.)

9. 9

   Let Potatoes Slightly Cool: Drain and Slightly Cool Potatoes: Use a spatula to transfer the baked potato wedges to a wire rack set over paper towels to drain any excess grease. Carefully (they’re hot!) taste a wedge and add more salt, pepper, or Greek seasoning as desired. (Note: This step also gives the tater wedges a chance to cool slightly so you don’t burn the roof of your mouth.)

10. 10

    Serve Roasted Greek Potatoes with Feta Dip: Serve Greek Potato Wedges with Whipped Feta: Transfer the hot, crispy baked potato wedges to a large platter. Sprinkle with fresh dill and serve with the bowl of whipped feta and lemon wedges on the side. Enjoy immediately!