• Preheat oven to 400 degrees F.
• In a baking dish add quartered or cubed potatoes. Toss together with olive oil and salt. Bake for 20-25 minutes or until potatoes are fork tender.
  3 peeled and chopped yukon gold potatoes, 2 tbsp extra virgin olive oil, 1 tsp sea salt
• In the food processor add feta cheese, ricotta, sour cream, tahini, lemon zest and splash of water.
  12 oz feta cheese, 1 tbsp tahini, 3/4 cup sour cream, 1 cup whole milk ricotta cheese, 2 tsp lemon zest, 2 tbsp water or milk
• In a sauce pan, heat the olive oil until hot. In a heat safe measuring cup or bowl, add crushed garlic, cilantro, parsley, crushed red pepper, chili powder, cumin, and cardamom. Gently mix together. Being very careful, pour the hot olive oil over the garlic and herbs. Mix until combined.
  1/2 cup extra virgin olive oil, 2 tsp crushed red pepper, 1/2 cup chopped cilantro, 1/2 cup flat leaf Italian parsley, 3 cloves grated garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt

To Plate

• In a 12-inch serving platter add the whipped feta dip. Top with the roasted potatoes and drizzle with as little or as much of the herb mixture as you like.