Name: Crispy Oregano Roasted Potatoes with Feta Sauce Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 pounds mixed baby potatoes, halved or quartered if large; 1 lemon, quartered; 4 cloves garlic, smashed; 1/4 cup fresh oregano, chopped; 1/4 cup extra virgin olive oil; Kosher salt and black pepper, to taste; 1-2 roasted lemon wedges, finely chopped (rind and all, seeds discarded); 4 cloves garlic, mashed into a paste; 1/3 cup extra virgin olive oil; 1/2 cup mixed chopped herbs (basil, dill, or parsley); 2 teaspoons honey; Salt, black pepper, and chili flakes to taste; 1-2 tablespoons sesame seeds; 8 ounces feta cheese; 3 ounces cream cheese, at room temperature; 2-4 tablespoons lemon juice; 1/4 teaspoon smoked paprika; Additional chili flakes and sea salt for garnish

Jump to Recipe· 4.8 from 3 reviews

If you’re anything like me and love a good roasted potato that’s crispy on the outside but tender inside, you’re going to absolutely adore this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe. It’s that perfect comfort food with a twist — fragrant oregano, a zesty lemon kick, and that luscious creamy feta sauce that pulls it all together in the best possible way. Trust me, once you make these, you’ll want to roast potatoes this way forever.

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Why This Recipe Works

Crisp and Tender Balance: The two-stage roasting method makes sure the potatoes have a perfectly crispy crust with a soft, creamy inside every single time.
Bright Herb & Lemon Flavor: Fresh oregano combined with roasted lemon infuses the potatoes with complex, fresh notes that uplift the dish beyond simple roasted spuds.
Creamy Feta Sauce Contrast: The tangy, silky feta sauce adds richness and depth, creating a fantastic flavor contrast to the crispy potatoes.
Versatile for Any Meal: Whether it’s a weeknight dinner side, a party appetizer, or part of a brunch spread, this recipe shines and is crowd-pleasing for all occasions.

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato recipes, Mediterranean potato dishes, easy roasted potatoes, feta sauce recipes - A white plate with a smooth layer of creamy white yogurt spread all over the base, swirled to create soft waves. On top, there are golden-brown roasted potato wedges scattered mainly on one side. The potatoes have a crispy, slightly charred texture with bits of green herbs sprinkled evenly. Small dollops of creamy sauce sit on some potato pieces. Bright green herb leaves and tiny chopped herbs are scattered over the yogurt and potatoes, along with small pools of golden olive oil and a light dusting of reddish spices. A few fresh herb sprigs are placed on the yogurt for decoration. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here play off each other beautifully — the potatoes provide the perfect canvas, while oregano and lemon brighten the whole dish. Plus, that herby olive oil and the creamy feta sauce bring layers of flavor and moisture, keeping things from being dry or dull. When shopping, pick fresh herbs and get good-quality feta and olive oil for the best impact.

Mixed baby potatoes: Smaller potatoes roast beautifully and crisp up faster; halving or quartering larger ones keeps cooking even.
Lemon: Roasted lemon wedges add mellow acidity and sweetness that balances the herbs and potatoes.
Garlic cloves: Roasted garlic mellows out and blends into the herb oil for subtle savory warmth.
Fresh oregano: Its piney, slightly peppery flavor pairs wonderfully with lemon and potatoes.
Extra virgin olive oil: Essential for crisping the potatoes and for the herb oil that ties everything together.
Kosher salt and black pepper: Basic but vital seasoning to bring out all the natural flavors.
Mixed chopped herbs (basil, dill, or parsley): Adds brightness and herbal layers in the oil; fresh is always best here.
Honey: Just a touch to balance the lemon’s acidity in the herb oil.
Sesame seeds: Toasty crunch that’s an unexpected but delightful textural addition.
Feta cheese: Creamy, tangy, and salty—a classic Greek staple that creates the luscious sauce.
Cream cheese: Makes the feta sauce silky and smooth, perfect for dipping and serving.
Lemon juice: Adds zing and helps thin the feta sauce to your preferred consistency.
Smoked paprika and chili flakes: A smoky, spicy finish that wakes up the palate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this recipe depending on the season and what I have on hand, and you should too! It’s super flexible and forgiving, so feel free to experiment with different herbs, spices, or even swap out the feta sauce for another dip for a fresh twist.

Variation: I once tried adding smoked paprika right into the potatoes before roasting for a smoky twist — delicious! If you’re sensitive to spice, feel free to dial back the chili flakes or omit them entirely.
Herb swaps: Parsley and dill are my favorite alternatives to oregano, especially when fresh basil is out of season.
Diet tweaks: To make it vegan, swap the feta and cream cheese for a cashew-based creamy dip — you won’t miss a thing!
Make it heartier: Toss in some roasted chickpeas or crispy smashed garlic for an extra boost of texture and protein.

Step-by-Step: How I Make Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Step 1: Prepping the Potatoes and Aromatics

First things first: preheat your oven to 425°F because getting that high heat is key for crispy potatoes. While it’s warming up, halve or quarter your baby potatoes so they roast evenly. Toss them on a baking sheet with the quartered lemon wedges, smashed garlic cloves, fresh oregano, and 1/4 cup of olive oil. Don’t skimp on the oil — it really helps the crispiness and flavor. Give everything a generous sprinkle of kosher salt and freshly cracked black pepper. Then, spread everything out in a single layer so the potatoes aren’t crowded.

Step 2: Roast ‘Em Till Tender, Then Crispy

Pop the pan in the oven for about 20 minutes. You want the potatoes to be tender but not completely done. After 20 minutes, pull the tray out and fish out the lemon wedges and garlic (they’ll be charred but still packed with flavor). Now, return just the potatoes to the oven for another 20-25 minutes to get wonderfully crisp edges. Keep an eye on them and give the tray a gentle shake halfway through – this helps them brown evenly and prevents sticking.

Step 3: Whip Up the Herb Oil Mix

While the potatoes finish roasting, it’s time to make the herb oil. Take 1-2 of the roasted lemon wedges, finely chop them (rind and all), and discard any seeds. Mash the roasted garlic into a smooth paste and add that to a bowl with the chopped lemon. Stir in 1/3 cup of olive oil, your mixed chopped herbs, and 2 teaspoons of honey for balance. Season lightly with salt, pepper, and chili flakes. This oil is magic on the potatoes — bright, herby, and with a hint of sweet-tartness that makes your taste buds jump.

Step 4: Blend the Feta Sauce

Next up, blend together 8 ounces of feta cheese, 3 ounces of cream cheese (room temp is best here for smooth blending), and 2-4 tablespoons of lemon juice to brighten it up. I usually start with less lemon juice and add more until it’s the consistency I like — creamy but spreadable, not runny. For extra flavor, I sprinkle in a little smoked paprika or chili flakes straight into the sauce or reserve those for garnish.

Step 5: Bring It All Together and Enjoy!

Once your potatoes are out of the oven, toss them with half the herb oil and a generous sprinkle of sesame seeds—this little crunch really elevates the texture. Then, spread the creamy feta sauce onto your serving plate in a pretty swirl, arrange the potatoes over it, and drizzle the remaining herb oil on top. Finish with an extra dusting of smoked paprika, chili flakes if you like a kick, and a pinch of flaky sea salt. Serve them warm and watch everyone swoon.

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Pro Tips for Making Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Use High Heat: Roasting at 425°F is crucial—it crisps the potatoes without drying them out inside.
Don’t Overcrowd the Pan: Give those potatoes room to crisp rather than steam; otherwise, you’ll lose that golden crunch.
Roast Garlic and Lemon Together: It mellows harshness and adds smoky depth to the herb oil—don’t skip this step!
Adjust Sauce Consistency: Add lemon juice gradually to the feta sauce—too much and it’ll get too runny; too little, and it might be too thick.

How to Serve Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Garnishes

I usually finish with an extra sprinkle of smoked paprika and chili flakes because I love that smoky warmth and a little heat. Sometimes, I toss on a few extra fresh oregano leaves or chopped parsley for a pop of green and freshness. A light drizzle of good quality olive oil at the end also never hurts—makes everything shine on the plate.

Side Dishes

This recipe pairs perfectly with grilled meats like chicken or lamb, or alongside a fresh Greek salad. I’ve also served it as part of a mezze platter with olives, hummus, and roasted veggies. For a vegetarian meal, it’s great with a simple sautéed greens or a bright tomato-cucumber salad.

Creative Ways to Present

For a special occasion, I like to serve these crispy oregano roasted potatoes on a large rustic wooden board surrounded by fresh herb sprigs and lemon wedges. It looks inviting and lets guests dig in family-style. Another fun way is to spoon the feta sauce into a shallow bowl, scatter the potatoes on top, then drizzle with herb oil and garnish for a vibrant centerpiece dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover potatoes in an airtight container in the fridge for up to 3 days. The trick is to keep the feta sauce separate if you can — it helps everything stay fresh longer. If you toss the potatoes with the herb oil before storing, they retain flavor better and don’t dry out as quickly.

Freezing

I don’t recommend freezing the potatoes once roasted because they lose their crispiness and turn mushy when thawed. However, the feta sauce freezes beautifully — just pop it in an airtight container and thaw in the fridge overnight.

Reheating

To bring leftovers back to life, I reheat the potatoes in a hot oven (around 400°F) for 10-15 minutes to regain their crisp edges. Avoid microwaving as it tends to make them soggy. The feta sauce is best served cold or at room temp, but if you like, give it a quick whisk before serving.

FAQs

Can I use regular potatoes instead of baby potatoes for this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe?

Absolutely! Just be sure to cut regular potatoes into smaller, even-sized pieces so they cook and crisp evenly. Large chunks might take longer to roast and could result in uneven texture.
How do I make this recipe vegan-friendly?

You can swap out the feta and cream cheese for a dairy-free cashew-based cream or tofu feta alternative. Adjust the lemon juice and seasoning to taste for that same tangy richness without dairy.
Is there a way to prep this recipe ahead of time?

Yes! You can prep and parboil the potatoes a day ahead, then toss them with oil and herbs right before roasting. Also, make the feta sauce in advance and store it in the fridge to save time.
What’s the best way to get really crispy potatoes?

High oven heat, spreading potatoes out on the baking sheet to avoid crowding, and roasting them in two stages (first tender, then crisp) are key. Also, don’t forget the olive oil — it ensures a beautiful golden crust.
Can the feta sauce be used for other dishes?

Definitely! It’s delicious as a dip for fresh vegetables, a spread for sandwiches, or drizzled over grilled chicken or fish. It keeps well in the fridge for up to a week.

Final Thoughts

This Crispy Oregano Roasted Potatoes with Feta Sauce Recipe is one of my all-time favorites for a reason — it’s easy, versatile, and downright delicious. Whether you’re cooking for family, hosting friends, or just craving something comforting yet fresh, this recipe hits the sweet spot every time. I’m honestly excited for you to give it a try, and I have a feeling it might become your go-to roasted potato recipe as well. Happy cooking and enjoy every crispy, herby bite!