Description
These Crispy Oregano Roasted Potatoes with Creamy Feta Sauce are a flavorful and vibrant side dish featuring tender roasted baby potatoes infused with fresh oregano and citrus, paired with a luscious, tangy feta cream sauce and herb oil drizzle for an irresistible combination.
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
Feta Sauce
- 8 ounces feta cheese
- 3 ounces cream cheese, at room temperature
- 2-4 tablespoons lemon juice
- 1/4 teaspoon smoked paprika
- Chili flakes, to taste
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the potatoes.
- Roast Potatoes Initially: On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and chopped oregano with 1/4 cup olive oil. Season generously with kosher salt and black pepper. Spread them out evenly and roast for 20 minutes until the potatoes start to become tender.
- Enhance Crispiness: Remove the potatoes from the oven. Discard the charred lemon and garlic from the baking sheet. Return the baking sheet with the potatoes to the oven and roast for an additional 25 minutes until they turn golden and crispy.
- Prepare Herb Oil: Finely chop 1-2 of the roasted lemon wedges, including the rind, discarding any seeds. Mash the roasted garlic into a paste. In a bowl, combine the chopped lemon, garlic paste, 1/3 cup olive oil, mixed chopped herbs, and honey. Season with salt, black pepper, and chili flakes to taste for a flavorful herb oil.
- Make Feta Sauce: In a blender, combine the feta cheese, cream cheese, and 2 tablespoons of lemon juice. Blend until smooth and creamy. Add additional lemon juice up to 4 tablespoons if you prefer a thinner consistency.
- Assemble and Serve: Toss the crispy potatoes with half of the herb oil and the sesame seeds. On a large serving plate, spread a swirl of the creamy feta sauce. Arrange the potatoes on top. Drizzle the remaining herb oil over everything, then sprinkle with smoked paprika, extra chili flakes, and sea salt. Serve warm for a delicious dish.
Notes
- For extra crunch, you can increase roasting time slightly but watch closely to avoid burning.
- If you don’t have fresh oregano, dried oregano can be substituted, but reduce the quantity to about 1 tablespoon.
- The feta sauce can be made ahead and refrigerated to save time.
- Use mixed baby potatoes for the best texture and flavor; regular potatoes can also work but may require longer roasting.
- Adjust honey amount in the herb oil based on your preferred sweetness balance.
- The lemon wedges add brightness and depth; make sure to remove seeds to avoid bitterness.
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: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
