Roasted lemon, caramelized shallots, and your favorite hummus roasted up with baby potatoes and topped with allll the herbs and feta: these Crispy Greek Hummus Crusted Potatoes are an all time fav side!
Jump to RecipeIf you’ve been an avid follower of my recipes, you know I love Greek food. The fresh flavors, light proteins, and amazing textures just truly gives me a burst of energy. I mean, there’s just so many ways you can go with it… you can make a lemony protein, such as my Chicken Souvlaki Skewers… something loaded up with toppings, like my Greek Chicken Kofta Greek Salad Bowls… or even something with a red sauce, like my Greek Blackened Shrimp Orzo Skillet. The possibilities are truly endless. All this said, my go-to Greek recipes tend to be protein based — something to serve up as a main course, you know? So, when thinking of new recipes to whip up, I knew I had to create a Greek recipe for vegetarians and side-dish lovers alike. And so these Crispy Greek Hummus Crusted Potatoes were born.. Oh, and they might be my new fav side dish recipe;))
the breakdown…
These Crispy Greek Hummus Crusted Potatoes are honestly so easy. While they require a bit of time in the oven, most of the work is done hands off. To start things off, you simply need to boil some potatoes. As in my Green Chutney Crispy Potatoes, I find that boiling your baby potatoes with a bit of baking soda is the best option. This brings the starches of the inside of the potatoes out to the exterior — making for a super crisp skin. That being said, you only need to boil them for about 5-7 minutes to release those starches. My recommendation? Don’t fill up a pot TOO much. I mean, a dutch oven is just fine… and definitely place a lid on top, or else you will be waiting for hours for that water to boil. Nobody has time for that.
For this Crispy Greek Hummus Crusted Potatoes recipe, I like to chop up my potatoes into bite size chunks, aka in half or quarter pieces. It doesn’t matter which type of baby potatoes you use, so go with your favs. Just note that the smaller the potato, the crispier it will get. Either way, toss those potato pieces into the boiling water until they are fork tender and the water is a bit starchy, then drain them well over the sink. Oh, and you definitely need to pat your potatoes dry. Once again, this is so helpful for crispiness! I usually just throw them out onto two baking sheets and pat them try with a paper towel.
all the lemon…
Speaking of which, once those potatoes are all spread out on two large baking sheets (give them room to breathe!), go ahead and toss on your shallot and lemon wedges. While this may seem peculiar — roasting your lemons with your potatoes, I mean — the lemon juices actually shrivel up and get super sweet as opposed to tart and overpowering. They’re absolutely divine when you squeeze them over those potatoes! Pro tip? Squeeze some of that pulp on there too. It ensures you really get that sweet roasted flavor!
Toss your potatoes, shallots, and lemon wedges with hummus, olive oil, salt, and garlic powder. Salt is key with any good roasted veggie, that’s obvious. But, the other ingredients also play some key roles here. The olive oil is there to help everything crisp up nicely, while the hummus brings in a crusty, lemony coated flavor that’s truly unmatched. My favorite hummus brands are Ithaca Hummus or Perfect Pita Hummus, but go with your favorite. A flavored variety would also be delicious! Really, with a good bit of that hummus and some garlic powder, the crisp and flavor of these Crispy Greek Hummus Crusted Potatoes is off the charts.
all about those herbs…
Send those potatoes off to the oven and get working on that herb vinaigrette! I call this a “vinaigrette” because, yes, it does have olive oil and red wine vinegar. Really, though, the amount of herbs in this medley take over those liquids and turn this into more of a deconstructed chimichurri… or even just some dressed herbs. Either way, when mixed up with some good salty feta cheese and some crunchy scallions, I could seriously just eat this as a salad.
how to serve them up…
Once those potatoes are super crispy, go ahead and take them out of the oven. Squeeze on those roasted lemon juices, hit everything with some of that herb vinaigrette, and top it off with some hazelnuts for crunch (or any nut, tbh). Voila! The best potato recipe ever is complete. Serve them up as they are, or pair them with my Chicken Souvlaki Skewers, Lemon Panko Crusted Grouper, Salmon Kabobs, Skillet Salmon Puttanesca, or any other main dish your heart desires! You truly can’t go wrong with this one!
I hope you love these Crispy Greek Hummus Crusted Potatoes as much as I do! Let me know what you think in the comments below:))
Crispy Greek Hummus Crusted Potatoes
Course: Side dishCuisine: Greek, Mediterranean, AmericanDifficulty: Easy6
servings10
minutes40
minutes50
minutesRoasted lemon, caramelized shallots, and your favorite hummus roasted up with baby potatoes and topped with allll the herbs and feta: these Crispy Greek Hummus Crusted Potatoes are an all time fav side!
Ingredients
- potatoes:
24 oz baby potatoes, halved or quartered (usually 2 bags)
2 tsp baking soda
3 shallots, wedged
2 lemons, wedged
2 tbsp hummus, store bought or homemade
1 tbsp olive oil
Salt and garlic powder, to taste
- herb vinaigrette:
1 tbsp olive oil
2 tbsp red wine vinegar
Freshly ground pepper, to taste
Red pepper flakes, to taste
2 bunches scallions, finely sliced
½ cup fresh mint, roughly chopped
1 small bunch fresh parsley, roughly chopped
5 oz feta cheese, crumbled
- assembly:
½ cup hazelnuts, toasted and roughly chopped
Instructions
- Preheat the oven to 450. Line two large baking sheets with parchment paper.
- Bring a large pot of salted water to a boil. Once boiling, toss in the potatoes and baking soda, and cook for 5-7 minutes, or until the potatoes are fork tender. Drain the potatoes and pat dry.
- Spread the potatoes out on the baking sheets, and toss with the olive oil, hummus, salt, and garlic powder. Transfer to the oven and roast for 35-40 minutes, flipping halfway through.
- Meanwhile, in a small bowl, whisk together all of the herb vinaigrette ingredients.
- Once the potatoes are cooked through and crispy, toss with the herb vinaigrette and the hazelnuts. Squeeze the juices (including some of the roasted pulp) of the roasted lemon wedges onto the potatoes. Serve and enjoy!