Description
This recipe for Crispy Oregano Roasted Potatoes with Creamy Feta Sauce combines tender, golden roasted baby potatoes infused with fresh oregano and lemon, served alongside a rich and tangy feta cream sauce. Finished with a vibrant herb oil and a sprinkle of sesame seeds and chili flakes, it’s a flavorful and satisfying side dish perfect for any meal.
Ingredients
Scale
Potatoes and Herb Oil
- 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
Feta Sauce
- 8 ounces feta cheese
- 3 ounces cream cheese, at room temperature
- 2-4 tablespoons lemon juice
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for roasting the potatoes to a crispy texture.
- Roast potatoes and aromatics: On a baking sheet, toss the halved or quartered baby potatoes, lemon wedges, garlic cloves, and chopped oregano with 1/4 cup olive oil. Season generously with kosher salt and black pepper. Spread in a single layer and roast for 20 minutes until the potatoes are tender.
- Crisp the potatoes: Remove the baking sheet from the oven and discard the charred lemon and garlic. Return the potatoes to the oven and roast for an additional 25 minutes to achieve a crispy, golden exterior.
- Prepare the herb oil: Finely chop 1 to 2 of the roasted lemon wedges, including the rind but remove any seeds. Mash the roasted garlic into a paste and combine with the chopped lemon in a bowl. Add 1/3 cup olive oil, mixed chopped herbs (basil, dill, or parsley), honey, salt, pepper, and chili flakes. Stir until combined.
- Make the feta sauce: In a blender, combine the feta cheese, cream cheese, and 2 to 4 tablespoons lemon juice. Blend until smooth and creamy, adding more lemon juice if a thinner sauce is desired.
- Assemble and serve: Toss the roasted potatoes with half of the herb oil and sesame seeds. On a large serving plate, spread the creamy feta sauce. Arrange the potatoes over the sauce, drizzle with the remaining herb oil, and sprinkle with smoked paprika, more chili flakes, and a pinch of sea salt. Serve warm and enjoy.
Notes
- Use mixed baby potatoes for a variety of flavors and textures.
- Roasting the lemon and garlic adds a subtle, smoky depth to the herb oil.
- The feta sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, substitute feta and cream cheese with vegan cheese alternatives.
- Sesame seeds add a nice nutty crunch that complements the creamy sauce.
- Adjust chili flakes according to your heat preference.
- Leftover potatoes can be reheated in a skillet to retain their crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
