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Crispy Roasted Potatoes with Whipped Feta, Lemon, Dill & Aleppo Pepper
The Ontario Potato Board's crispy roasted potato wedges over whipped feta, dressed in a lemon herb vinaigrette and finished with Aleppo pepper. From the August 2026 Food and Beverage edition.
Crispy Roasted Potatoes with Whipped Feta, Lemon, Dill & Aleppo Pepper
As it ran in the August 2026 Food and Beverage edition.
Ingredients
Fourteen, start to finishRoasted Potatoes
- 5 medium sized Ontario yellow potatoes
- 1 lemon
- 5 cloves garlic
- 2 tablespoons olive oil
- 1 tsp salt
Whipped Feta
- 1 cup feta cheese
- ½ cup olive oil
- ¼ cup whipping cream
Lemon Herb Vinaigrette
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ¼ tsp salt
- 2 tablespoons lemon juice
- ¼ cup olive oil
Garnish
- 1 tsp Aleppo pepper
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Method
- Preheat the oven to 425 degrees. Cut potatoes into wedges and place on a sheet tray lined with parchment paper, slice lemons into wedges and place with potatoes and garlic.
- Season with 2 tablespoons of olive oil and 1 tsp salt, place in the oven and roast until golden and crispy
- While the potatoes are roasting, make the whipped feta. Place the feta, olive oil and cream into a processor or blender. Blend until smooth.
- Once the potatoes are done, remove lemon and garlic from the pan and chop. Add to a bowl and mix with lemon juice, chopped parsley dill, salt and olive oil.
- Place whipped feta on the plate and lay potatoes over top. Dress with the lemon herb vinaigrette, and season with Aleppo pepper.
- Enjoy!
Download the recipe cardA free one-page PDF of this recipe, made to cook from.
Recipe by the Ontario Potato Board.
Recipe
Ontario Potato Board
Published Online
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From the print edition
As featured in The Canada Magazine, August 2026 issue.
See the August issue content
