Description
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce are a flavorful side dish featuring tender, golden potatoes roasted with fresh oregano and garlic, paired with a tangy and creamy feta sauce. Finished with a vibrant herb oil and sesame seeds, this recipe delivers a perfect balance of crispness, creaminess, and bright herbal notes.
Ingredients
Scale
Potatoes and Roasting
- 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
Herb Oil
- 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
Feta Sauce
- 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
Instructions
- Preheat Oven: Preheat the oven to 425° F (220° C) to prepare for roasting the potatoes.
- Roast Potatoes: On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and oregano with 1/4 cup olive oil. Season generously with kosher salt and black pepper. Spread out in a single layer and roast in the oven for 20 minutes or until the potatoes start to become tender.
- Crisp Potatoes: Remove the baking sheet from the oven, discard the charred lemon and garlic cloves, and return the pan to the oven. Continue roasting the potatoes for an additional 25 minutes or until they turn golden and crispy on the edges.
- Prepare Herb Oil: Finely chop 1-2 roasted lemon wedges (include the rind but discard any seeds). Combine the chopped lemon and garlic paste in a bowl. Add 1/3 cup olive oil, chopped mixed herbs, and honey. Season with salt, black pepper, and chili flakes to taste. Mix well to create a fragrant herb oil.
- Make Feta Sauce: In a blender or food processor, combine the feta cheese, cream cheese, and 2 tablespoons of lemon juice. Blend until smooth and creamy. Adjust consistency by adding more lemon juice if desired.
- Assemble and Serve: Remove the crispy potatoes from the oven and toss them with half of the herb oil and the sesame seeds. On a large serving plate, swirl the creamy feta sauce. Arrange the potatoes on top, then drizzle the remaining herb oil over them. Sprinkle smoked paprika, chili flakes, and a pinch of sea salt over the dish. Serve warm and enjoy.
Notes
- For extra crispy potatoes, spread them out well on the baking sheet without overcrowding.
- If fresh oregano is unavailable, dried oregano can be used but reduce amount by half for less bitterness.
- Adjust the amount of chili flakes based on preferred spice level.
- The feta sauce can be prepared ahead of time and refrigerated; bring to room temperature before serving.
- Sesame seeds add a nice crunch but can be omitted or substituted with toasted pine nuts or pumpkin seeds.
- This dish pairs well with grilled meats or can be served as a vegetarian main with a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
