Description
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce combine tender roasted baby potatoes with a zesty herb oil and a luscious, tangy feta cream. This dish is perfect as a flavorful side or a vegetarian main course, featuring aromatic oregano, fresh herbs, and a hint of smoky paprika.
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
- 1-2 tablespoons sesame seeds
- chili flakes, to taste
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 Oven: Preheat the oven to 425° F 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 well with kosher salt and black pepper. Roast in the oven for 20 minutes, or until the potatoes are tender.
- Crisp Potatoes: Remove the potatoes from the oven. Take off the charred lemon and garlic from the baking sheet. Return the pan to the oven and roast for an additional 25 minutes, or until the potatoes are golden and crispy.
- Make Herb Oil: Finely chop 1-2 roasted lemon wedges including rind, discarding any seeds. Mash the garlic into a paste. Combine the lemon pieces and garlic paste in a bowl with 1/3 cup olive oil, the mixed chopped herbs, honey, chili flakes, salt, and pepper. Mix thoroughly to create the herb oil.
- Prepare Feta Sauce: In a blender, combine the feta cheese, cream cheese, and 2 tablespoons of lemon juice. Blend until smooth and creamy, adding additional lemon juice if you prefer a thinner sauce.
- Assemble and Serve: Toss the crispy potatoes with half of the prepared herb oil and the sesame seeds. Spread the creamy feta sauce on a large serving plate, arrange the potatoes over the sauce, then drizzle the remaining herb oil on top. Sprinkle with smoked paprika, chili flakes, and a pinch of sea salt. Serve warm and enjoy.
Notes
- Use mixed baby potatoes for a variety of textures and flavors.
- Roasting the lemon wedges adds a subtle smoky tang to the herb oil.
- If fresh oregano is unavailable, substitute with dried oregano but use sparingly.
- You can swap cream cheese for Greek yogurt for a lighter feta sauce.
- The sesame seeds add a nice crunch but can be omitted or replaced with toasted pine nuts.
- Adjust chili flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
