Simple Crispy Oregano Roasted Potatoes with Creamy Feta Sauce. Each little potato wedge is perfect when scooped up with a bit of creamy cheese. The secret is to roast the potatoes with lemon, garlic, and oregano. Then place them over a bed of creamy feta. Finish the plate off with a dusting of paprika and chili flakes. Delicious as either an appetizer or a side dish. These are the potatoes that everyone will beg you to make again!
Details:
The first step is to roast the potatoes with lemons, garlic, and oregano.
About halfway through cooking, pull the lemons and garlic off the pan. We’re going to use these to make the herby oil.
The two main ingredients for the oil are roasted lemon wedges and garlic, but the herbs are very important too.
Chop the roasted lemon slices and garlic, then mix with olive oil, a squeeze of honey, and a big handful of fresh herbs. I like to use dill, parsley, and basil. Then season with plenty of salt, pepper, and chili flakes.
When the potatoes are done cooking, toss them with the herby oil. As soon as the heat from the potatoes touches the oil, you immediately smell all those wonderful herbs.
The feta:
You all know how it goes around here, never enough sauce. This is a little different though, it’s a very, very creamy sauce, almost dip-like, but still saucy. It’s whipped feta cheese with a bit of cream cheese and lemon.
The salty feta creates an addicting sauce. Every spoonful is delicious on its own, but especially when scooped up with these crispy roasted potatoes.
Here is how you serve this:
I like to swirl the feta sauce onto a big serving plate, then take those potatoes and arrange them over the sauce. I love adding the potatoes on top of the sauce while they are still warm. The heat from the potatoes really helps everything melt together and become even more flavorful.
Drizzle over more of the herb oil, then season with smoked paprika, chili flakes, and sea salt.
Everything settles and kind of melts into each and it’s DELICIOUS. That salty feta with the potatoes is really the most special combo. The garlic, lemon, and herbs, only add to the deliciousness.
Whether served as an appetizer or side dish, this is such a crowd-pleasing dish. These potatoes are great for making a weeknight a little more exciting. They’re also great for serving up at a gathering, and they don’t disappoint!
More Recipe Suggestions:
Chicken and Potatoes in Dijon Cream Sauce
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Mediterranean Lemon Herb Chicken
Mashed Potatoes with Roasted Garlic
Original Recipe By: Half Baked Harvest
Lastly, if you make this Crispy Oregano Roasted Potatoes with Creamy Feta Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Equipment
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 plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 1/2 cup mixed chopped herbs basil, dill, or parsley
- 2 teaspoons honey
- 1-2 tablespoons sesame seeds
Feta:
- 8 ounces feta cheese
- 3 ounces cream cheese at room temperature
- 2-4 tablespoons lemon juice
- 1/4 teaspoon smoked paprika
- chili flakes
Instructions
- Preheat the oven to 425° F.
- On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and oregano with 1/4 cup olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender.
- Remove the potatoes from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.
- To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.
- To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
- Grab the potatoes from the oven and toss with half the herb oil and the sesame seeds. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over the remaining herb oil and sprinkle everything with paprika, chili flakes, and sea salt. Eat warm.
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