WOW! This potato recipe is an explosion of flavor. From the hot honey to the tastes of jalapeños and basil in the whipped feta, this recipe is full of fun and certifiably delicious.
Roasting the Potatoes
Choosing your potato: I personally used the Baby Dutch potatoes in this recipe. These and the Yukon Gold variety would likely test best in this dish. Although…I haven’t tried sweet potatoes and that sounds delicious! Whichever potato is your favorite is the one I’d recommend using. Please keep in mind, if you switch up your potatoes cook time may be different.
I love potatoes in all forms, but definitely prefer them roasted and EXTRA crispy with a soft interior. The best trick to ensuring crispy, flaky, roasted potatoes is to boil them first with a little baking soda. I boiled for 12 minutes until they felt slightly soft when pierced with a fork.
I also make sure to coat the potatoes well in the oil and spices before adding to the pan. This helps to ensure they cook evenly with flavor throughout.
Whipped Feta
I was first introduced to whipped feta by my sister in law. She served hers with Cucumbers, Hot Honey, and Pomegranate seeds as part of a Christmas appetizer. This recipe had be hooked at first bite. I still make it regularly for parties!
While dipping my cucumbers in whipped feta is delicious, I was looking for something a little more filling for a side dish. I love potatoes and I loved whipped feta so why not combine them?
The flavors of adding roasted jalapeño and basil came from my favorite pizza toppings. I’ll normally order my gluten-free pizza with jalapeños, basil, and hot honey. I love the mix of spicy, fresh, and sweet on a savory pizza and felt these flavors would go great in this dish.
How to Serve
I plated this dish by first adding the sauce on the bottom, topping with the potatoes, and drizzling hot honey on top. If you’re not the type to like a lot of sauce or if you’d like to save some for leftovers, I’d recommend leaving the whipped feta sauce on the side.
This side dish (or appetizer), would go great your favorite burger or grilled chicken. It’d also be delicious as a breakfast side for some scrambled eggs. Let me know what you decide to pair with down below in the comments!
Print
Hot Honey Crispy Potatoes in Jalapeño Basil Whipped Feta
- Total Time: 57 minutes
- Yield: 4 servings 1x
Description
These Hot Honey Crispy Potatoes in Jalapeño Basil Whipped Feta are filled with flavor and sure to be your new favorite side dish!
Ingredients
1.5 lbs Baby Dutch Potatoes
6 oz feta
5 oz unsweetened greek yogurt
3 tbsp olive oil
1 jalapeño
5 leaves basil
1/8 cup fresh parsley
1/4 cup hot honey
3/4 tsp minced garlic
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp Italian Seasoning
Instructions
1. Cut your potatoes into quarters. Boil for 12 minutes until they start to soften. Let cool. Preheat the oven to 425 degrees Fahrenheit.
2. In a bowl, combine the olive oil, crushed red pepper, Italian seasoning, salt, 1/4 tsp garlic and parsley. Mix well.
3. Coat the boiled potatoes in the oil mix. Place in the oven for 35 minutes, tossing 2-3 times while cooking to ensure they don’t stick.
4. Cut the jalapeños into smaller pieces and sauté for 5 minutes or until soft.
5. While the potatoes are in the oven, combine the feta, green yogurt, garlic, basil, and sautéed jalapeños in blender. Blend until smooth.
6. Place the whipped feta on a place, top with the potatoes, and drizzle with hot honey! Enjoy!
- Prep Time: 10 minutes
- Cook Time: 47 minutes
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