Roasted Potato & Chickpea Medley with Creamy Red Pepper Feta Dip

This dish combines crispy, herb-roasted potatoes and chickpeas with a silky, roasted red pepper and feta dip. Finished with a crunchy walnut and parsley dressing, it works wonderfully as a hearty small plate or a light main.

• Prep time: 15 minutes
• Cook time: 45 minutes
• Serves: 4

Ingredients

Herb-Roasted Potatoes & Chickpeas

• 2 large roasting potatoes (such as Agria or Rua), unpeeled and cut into small cubes
• 1 tin (400 g) chickpeas, rinsed and drained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly cracked black pepper, to taste
• 1 whole head of garlic, top sliced off
• 1 lemon, halved

Creamy Red Pepper Feta Dip

• 1 large jarred roasted red pepper
• 200 g feta cheese
• 150 g Greek yoghurt
• Juice of the roasted lemon half (from above)
• 2–3 cloves of the roasted garlic (from above)
• 1 tbsp oil reserved from the pepper jar
• ½ tsp black pepper

Walnut & Herb Dressing

• 1 large jarred roasted red pepper, finely diced
• 20 g fresh flat-leaf parsley, finely chopped
• 20 g walnuts, finely chopped
• A pinch of chili flakes (optional, to garnish)

Method

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan-forced). Place the cubed potatoes and drained chickpeas into a large baking dish. Drizzle with 2 tbsp olive oil, season with thyme, rosemary, salt, and pepper, and toss well to coat. Nestled the halved lemon and the whole head of garlic into the dish. Roast for 45 minutes, taking out the lemon and garlic after 30 minutes, and giving the tray a shake halfway through so the potatoes crisp evenly.
2. Blend the Feta Dip: Once the garlic and lemon have cooled slightly, squeeze 2 to 3 soft garlic cloves into a food processor or blender. Squeeze in the juice from one of the roasted lemon halves, then add the feta, Greek yoghurt, one roasted red pepper, pepper jar oil, and black pepper. Pulse in short bursts until velvety and smooth (avoid over-blending to prevent it becoming too runny). Place in the fridge to firm up while finishing the dish.
3. Mix the Dressing: In a small bowl, combine the finely diced second red pepper, chopped walnuts, and chopped parsley to create a chunky dressing.
4. Assemble & Serve: Once the potatoes and chickpeas are golden and crispy, remove them from the oven and toss them with three-quarters of the walnut and pepper dressing. Spread the chilled red pepper feta dip across the base of a serving platter. Heap the warm potato and chickpea mixture over the top, then finish with the remaining dressing and a scatter of chili flakes if desired.

Chef’s Tips & Notes

• Potato Selection: High-starch potatoes available in New Zealand like Agria, Red Rascal, or Rua yield the crispest edges when roasted.
• Storage: Store the whipped feta and the potato mix in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes in the oven or air fryer to restore their crispness before serving over cold dip.
• Plant-Based Option: Swap the standard feta and yoghurt for plant-based alternatives to make this dish dairy-free and vegan.

Recipe Found on: https://www.bytheforkful.com/red-pepper-feta-dip/