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Spice Crusted-Potatoes with Whipped Feta Garnish

I must be frank with you: I’m not a french fry person. I never order them, never crave them, and you can be certain I won’t be stealing them off your plate. But that’s because most potatoes aren’t prepared like this.

When The Little Potato Company sent me their potatoes to try, I was touched by their cuteness! The fingerlings, perfectly oval shaped and uniform, and the boomers, itty-bitty and thin-skinned, seemed like conveniently bite-sized potatoes that also happened to be scrubbed clean for me. That’s convenient!

I tried their potatoes both roasted and boiled and was surprised by their delicate flavour and deliciously creamy flesh. And they’re just too cute to mash. So I played around with their shapes and textures and then came up with my favourite way to prepare them: breaded and with cheese. Can you blame me?

These potatoes are tossed in a breaded coating that has smoked paprika, oregano, and a touch of anise. After roasting up nice and crispy, each bite is topped with a mix of feta cheese, cream cheese, green onions, and sun-dried tomatoes. They would make a gorgeous NYE party appetizer, and will surely please an entire crowd!

And although they look like a million bucks, they only took an hour to make: from pre-heat to clean-up.

Spice Crusted-Potatoes with Whipped Feta


– 12-15 fingerling potatoes from The Little Potato Company, sliced in half lengthwise
– 1/2 cup bread crumbs
– 1/2 tsp smoked paprika
– 1/2 tsp oregano
– 1/2 tsp whole anise
– salt and pepper to taste
– 1 large egg
– 1 tbsp whole cream (35%)
– 1/3 cup cream cheese
– 1 oz feta cheese
– 2 tbsp, or 2 pieces, of oil-packed sun-dried tomatoes, diced finely
– one green onion (the whites chopped finely for the topping; the greens slivered for decoration)


1.  Preheat oven to 350F and grease a cookie sheet or lay a silicon mat. Set aside.
2. In a medium size bowl stir together the bread crumbs, paprika, oregano, anise, and salt and pepper.
3. In a separate bowl, whisk together the egg and cream.
4. Dip each potato half into the egg mixture first and then the spice mixture. Place it on the prepared cookie sheet, cut-side up. Continue with each piece.
5. Bake for 25-30 minutes or until the potatoes are golden and crispy and can easily be pierced with a fork. Allow to cool.
6. Meanwhile, using a hand mixer, mix the feta and cream cheese together until light and fluffy. Fold in the green onion whites and chopped sundried tomatoes. Season with black pepper.
7. Top each potato with 1 tsp of the cheese mixture, using a piping bag if desired, otherwise a small spoon should work just fine. Garnish each with a sliver of green onion. Serve immediately.

Chef’s note: the potatoes can be prepared a day ahead and “re-crisped” in the oven at 350F for about 5-7 minutes.


This post was sponsored by The Little Potato Company. All recipes and opinions are 100% my own.