Preheat the oven

• Preheat the oven to 200 °C.

Season the potatoes

• Toss the halved baby potatoes with the olive oil, salt and pepper in a bowl.
• Spread them cut-side down on a baking tray.

Roast the potatoes

• Roast until golden and tender, turning halfway through.

Make the garlic butter

• Melt the butter in a saucepan over low heat.
• Add the minced garlic and cook gently until fragrant, without browning.

Coat the potatoes

• Pour the garlic butter over the hot roasted potatoes and toss to coat.

Whisk the feta dip

• Mash the crumbled feta with the greek yogurt and lemon juice until smooth and creamy.
• Stir in the chopped parsley.

Serve

• Serve the garlic butter potatoes warm with the creamy feta dip on the side.