Prepare the baking sheet

• Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
• Drizzle olive oil over the parchment, then add a generous sprinkle of Parmesan on top.

Arrange the potatoes

• Place the potato halves cut-side down on the Parmesan, all touching in a row.
• Drizzle with a bit more olive oil and sprinkle with sea salt.

Bake the potatoes

• Bake until the potatoes are golden brown and the cut side is crispy.

Blend the whipped feta

• Add the feta, olive oil, honey, Greek yogurt, cold water, sea salt, black pepper and dried oregano to a food processor.
• Blend until fully smooth, adding more cold water if you want a looser dip.

Serve

• Transfer the dip to a serving dish and garnish with a drizzle of olive oil and fresh herbs.
• Arrange the crispy potatoes on top or serve alongside.