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 cup mixed chopped herbs (basil, dill, or parsley); 2 teaspoons honey; 1/3 cup extra virgin olive oil; 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

Jump to Recipe· 4.9 from 12 reviews

If you’re craving a dish that’s bursting with flavor and texture, you’ve got to try this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe. Trust me, these golden, crunchy potatoes paired with that creamy, tangy feta sauce will have you hooked after just one bite. Whether you’re serving it as a side for dinner or bringing it to your next get-together, this recipe makes for an easy yet impressive dish you’ll want on repeat.

💚

Why This Recipe Works

Perfectly Crispy Potatoes: Roasting in two stages ensures a tender inside with a beautifully crispy outside every time.
Bright Herb and Citrus Flavor: Fresh oregano, lemon, and mixed herbs add vibrant layers of savory and zesty taste.
Creamy, Tangy Feta Sauce: The feta and cream cheese blend adds rich creaminess that perfectly balances the roasted potatoes.
Easy Yet Elegant: Despite its gourmet taste, this recipe is straightforward enough for a weeknight meal or casual entertaining.

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato recipes, crispy potato side dish, feta sauce recipes, cheesy roasted potatoes - 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

Each ingredient in this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe has been carefully chosen to complement the others, giving you that perfect balance of crispy texture, herbal freshness, and creamy tang. I always recommend starting with good-quality potatoes and fresh herbs—it makes all the difference.

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato recipes, crispy potato side dish, feta sauce recipes, cheesy roasted potatoes - Flat lay of halved mixed baby potatoes with their natural skin colors, quartered fresh lemon wedges with bright yellow rinds and juicy interiors, whole garlic cloves with their smooth white papery skins slightly smashed, a small white ceramic bowl filled with chopped fresh oregano leaves, a small white ceramic bowl holding vibrant mixed chopped herbs of basil, dill, and parsley, two whole uncracked brown eggs, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of creamy white crumbled feta cheese, a small white ceramic bowl with soft cream cheese, a small white ceramic bowl containing bright yellow honey, a small white ceramic bowl filled with pale beige sesame seeds, a small white ceramic bowl with deep red chili flakes, a small white ceramic bowl with smoky paprika powder, and a small white ceramic bowl of coarse kosher salt — all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed Baby Potatoes: Their small size means they cook evenly and crisp beautifully; halving or quartering helps the edges get extra crisp.
Lemon: Adds a zesty brightness and helps with tenderizing; roasting the wedges mellows their sharpness for a subtle citrus note.
Garlic: Roasting garlic softens its bite, turning it sweet and mellow, perfect for blending into the herb oil.
Fresh Oregano: Distinctive and fragrant, oregano is the herb star that infuses these potatoes with Mediterranean charm.
Extra Virgin Olive Oil: Essential for crisp roasting and for the herb oil’s rich, fruity base.
Kosher Salt & Black Pepper: Basics that enhance all the flavors and balance the dish.
Mixed Herbs (Basil, Dill, Parsley): Adds complexity and freshness to the herb oil, each bringing its own personality.
Honey: A touch of sweetness to balance the lemon’s acidity and the feta’s saltiness.
Sesame Seeds: Toasty crunch that adds texture contrast and subtle nuttiness.
Feta Cheese: Salty and tangy, feta is essential to the creamy sauce that pairs perfectly with the roasted potatoes.
Cream Cheese: Softens the feta, creating a silky, creamy dip that’s not too sharp.
Smoked Paprika & Chili Flakes: Adds warmth and a little kick to finish the dish with a subtle smoky depth.

📝

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.

Make It Your Way

I love playing around with this recipe depending on what herbs I have on hand or how spicy I want it. You should absolutely make this your own—don’t be afraid to swap herbs or add extra heat!

Variation: Once, I tossed in some fresh thyme in place of oregano and it was equally amazing—earthy and fragrant.
Dietary Modifications: For a vegan twist, swap the feta and cream cheese with a plant-based soft cheese or blended silken tofu with lemon juice and salt.
Spicy Kick: If you like heat, I recommend adding more chili flakes or a dash of hot smoked paprika directly to the potatoes before roasting.
Herb Choices: Seasonal herbs like tarragon or chervil can add interesting flavors if you want to experiment.

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

Step 1: Prep and Roast the Potatoes

Start by preheating your oven to 425°F—getting it hot is key for the crispiness you want. Toss the halved or quartered baby potatoes with olive oil, fresh oregano, smashed garlic, and those lemon wedges. Don’t forget to season generously with kosher salt and pepper. Spread everything evenly on a baking sheet and roast for 20 minutes. The potatoes will start to soften here, and the lemon and garlic begin to infuse flavor into everything.

Step 2: Crisp Them Up

Once the potatoes are tender enough to pierce with a fork, pull the pan out, and remove the garlic cloves and lemon wedges—you want to discard the charred ones to avoid bitterness. Then pop the potatoes right back in the oven for another 20-25 minutes. This second roast is when the magic happens: those edges get beautifully golden and crispy. Keep an eye on them toward the end to avoid burning.

Step 3: Make the Herb Oil

While the potatoes crisp up, finely chop 1-2 of the roasted lemon wedges—you’ll use the rind here, too, for extra brightness. Smash or finely mince the roasted garlic cloves into a paste. In a small bowl, combine those with the olive oil, chopped mixed herbs (think basil, dill, parsley), honey, salt, pepper, and a pinch of chili flakes. The sweet, herby, zesty herb oil will bring everything together.

Step 4: Blend the Feta Sauce

Now for the creamy part! Blend the feta, cream cheese, lemon juice, smoked paprika, and chili flakes in your food processor or blender until super smooth. If it’s too thick for your liking, just add a little more lemon juice to reach the perfect pourable consistency. This sauce makes the dish irresistible—it’s tangy, creamy, and just a little smoky.

Step 5: Toss, Plate, and Enjoy!

When your potatoes are done crisping, toss them with half of the herb oil and the sesame seeds to add that extra toasty crunch. On a large serving platter, swirl the feta sauce across the base, then pile the potatoes on top. Drizzle the remaining herb oil over everything and sprinkle with smoked paprika, chili flakes, and a pinch of sea salt for color and a bit of heat. Serve warm, dig in, and watch how fast this dish disappears around your table.

💡

Tips from My Kitchen

Use Mixed Baby Potatoes: Their natural sweetness and variety make this dish more interesting and ensures even roasting.
Don’t Skip the Two-Stage Roasting: It’s what gets you that perfect crispy edge without drying out the potato’s flesh.
Roasted Lemon Adds Depth: Always roast the lemon wedges with the potatoes; the mellow citrus flavor is essential to the herb oil.
Season Generously: Potatoes need plenty of salt to bring out their natural flavor and balance the richness of the feta sauce.

How to Serve Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato recipes, crispy potato side dish, feta sauce recipes, cheesy roasted potatoes - The image shows two white plates of roasted potato wedges on a white marbled surface. The larger plate is filled with golden brown potato wedges that have a crispy texture and are spread over a base layer of creamy white sauce. The potato wedges are scattered with small green herbs and drizzled with an oil-based herb dressing. Small dollops of white sauce are placed on top of some wedges, and a few tiny green leaves add color contrast. On the smaller plate, a few potato wedges rest on a similar white sauce layer, with a silver fork holding one wedge. The scene is bright and natural, capturing the textures of the potatoes and sauce clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to finish this dish with a few sprigs of fresh oregano or parsley for color and fresh aroma. A sprinkle of extra sesame seeds or a drizzle of good olive oil right before serving adds a luxurious touch. Sometimes I even toss on a few pomegranate seeds for a pop of sweetness and color—it looks stunning and tastes delightful.

Side Dishes

This Crispy Oregano Roasted Potatoes with Feta Sauce Recipe pairs beautifully with grilled meats, a simple green salad, or roasted vegetables. I often serve it alongside lemon-herb roasted chicken or pan-fried fish for a Mediterranean-inspired meal full of fresh flavors.

Creative Ways to Present

For a dinner party, I like to serve these potatoes on a large wooden board with dollops of feta sauce spread around so guests can help themselves. You can also turn it into a warm salad by adding roasted cherry tomatoes and olives. It’s great for casual meals but can also look stunning plated for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover potatoes keep well in an airtight container in the fridge for up to three days. I recommend storing the feta sauce separately to maintain its texture and freshness.

Freezing

I don’t usually freeze these roasted potatoes because they lose their crispiness, but if you must, freeze them plain without herb oil or sauce, and reheat in a super hot oven to regain texture.

Reheating

Reheat leftover potatoes in a hot oven at 400°F for 10-15 minutes to restore crispiness. Avoid microwaving, as it makes the potatoes soggy. Rewarm the feta sauce gently on the stove or in the microwave, stirring frequently, then serve immediately.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can! Just cut them into evenly sized chunks to ensure they roast evenly. Keep in mind that larger pieces might need to roast a bit longer to become tender and crispy.
What if I don’t have fresh oregano?

Fresh oregano is ideal, but if you can only find dried, use about a teaspoon—crushed between your fingers to release the oils—and add it with the other ingredients. The flavor won’t be as vibrant but still tasty.
Can I make the feta sauce ahead of time?

Absolutely! The feta sauce can be made up to two days ahead and kept in the refrigerator. Just give it a good stir before serving and add a little lemon juice if it thickened too much.
Why roast the lemon wedges with the potatoes?

Roasting lemon wedges softens their bitterness and brings out a caramelized sweetness that enriches the herb oil and adds a subtle citrus depth to the whole dish.
How can I make this recipe vegan?

Swap the feta and cream cheese for a dairy-free cheese or blend silken tofu with lemon juice, nutritional yeast, and a bit of salt for a similar creamy, tangy sauce.

Final Thoughts

This Crispy Oregano Roasted Potatoes with Feta Sauce Recipe has become one of my absolute favorites to make because it’s simple but feels special, every single time. I love how the creamy feta sauce contrasts perfectly with the crunchy potatoes, and the fresh herbs brighten up the entire dish. If you want to impress your family or guests without slaving over the stove, this recipe is your new best friend in the kitchen. I genuinely hope you enjoy making and eating it as much as I do!

Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way