Get ready to fall in love with these Crispy Oregano Roasted Potatoes with Creamy Feta Sauce! Roasty golden potatoes get a shower of herby lemon oil, a sprinkle of sesame seeds, and the most irresistibly smooth feta sauce. It’s a Mediterranean-inspired side that always steals the show and will have everyone coming back for seconds (and thirds!).
Why You’ll Love This Recipe
- Ultra Crispy Potatoes: Roasting at a high heat gives you beautifully golden potatoes with irresistibly crunchy edges.
- Herby Mediterranean Flavors: Fresh oregano, zesty lemon, and a medley of vibrant herbs make each bite pop.
- Luscious Creamy Feta Sauce: Tangy feta, whipped until creamy, adds a cool and dreamy finish you’ll want on everything.
- Perfect for Sharing: This stunning platter always impresses at gatherings, but is simple enough for weeknight dinners, too!
Ingredients You’ll Need
Everything you need to whip up these Crispy Oregano Roasted Potatoes with Creamy Feta Sauce is easy to find and totally essential. Each ingredient plays its part to create crispy, herby, lemony potatoes with dreamy creamy sauce and a zippy garnish. Here’s what makes it so special:
- Mixed baby potatoes: These roast up with creamy centers and crispy jackets—halve or quarter any large ones for even cooking.
- Fresh oregano: The star herb! Oregano brings an earthy, peppery aroma that’s classic in Mediterranean cooking.
- Lemon: Roasted alongside the potatoes for mellow citrus depth; the charred rinds go right into the herb oil for extra punch.
- Garlic: Roasted cloves get sweet and caramelized, then get mashed into the herby oil for richness.
- Extra virgin olive oil: Essential for gorgeous crisp edges and silky, aromatic herb oil.
- Kosher salt and black pepper: Can’t have vibrant roasted potatoes without a generous shower of seasoning.
- Fresh mixed herbs (basil, dill, or parsley): Use your favorites or whatever’s on hand for fresh, green goodness in the oil drizzle.
- Honey: Just a touch for irresistible balance with all that lemon and feta.
- Sesame seeds: Toasty little pops of crunch and nutty flavor—totally worth it!
- Feta cheese: The foundation of your sauce—go for a block in brine if you can for the best flavor.
- Cream cheese: Makes the feta sauce unbelievably smooth and creamy.
- Lemon juice: Brightens the sauce and thins it to silky perfection—add gradually and taste as you go.
- Smoked paprika: Dust over the top for beautiful color and the faintest hint of smokiness.
- Chili flakes: Sprinkle to taste for a gentle, addictive heat.
Variations
The beauty of Crispy Oregano Roasted Potatoes with Creamy Feta Sauce is just how easy it is to tweak. Whether you want a dairy-free dip, a spicier kick, or a different citrus vibe, this dish has options galore to make it totally your own!
- Use Sweet Potatoes: Swap in sweet potatoes for a vibrant twist—just expect a slightly softer, sweeter result!
- Try Greek Yogurt Feta Sauce: Substitute Greek yogurt for the cream cheese for a tangier, lighter sauce.
- Spice it Up: Add extra chili flakes to the herb oil or sauce for tingling heat.
- Citrus Swap: Try roasting with orange or lime instead of lemon for a playful flavor change.
- Dairy-Free Option: Use your favorite dairy-free feta and plant-based cream cheese—the rest of the recipe is already vegan-friendly!
How to Make Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Step 1: Toss and Roast the Potatoes
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the halved or quartered potatoes with the lemon wedges, smashed garlic, chopped oregano, and a generous pour of olive oil. Make sure everything is well coated—this helps each potato crisp up beautifully. Sprinkle with plenty of salt and pepper, then roast for around 20 minutes, just until the potatoes are starting to become tender.
Step 2: Remove Lemon and Garlic, Finish Roasting
Carefully pull the baking sheet from the oven and fish out the now-soft, roasted lemon wedges and garlic cloves. Set them aside—they’re getting a delicious second life in the herby oil. Pop the potatoes back in for another 20–25 minutes until every piece is deeply golden and irresistibly crispy on all sides.
Step 3: Make the Lemon-Herb Oil
Finely chop a couple of those roasted lemon wedges (yes, rind and all—just remove any seeds) and mash the garlic into a loose paste. In a bowl, stir together your chopped lemon, mashed garlic, fresh herbs, olive oil, honey, salt, pepper, and a dash of chili flakes. This magical oil will pack each bite with zingy, fragrant flavor!
Step 4: Whip Up Creamy Feta Sauce
Add the feta, cream cheese, and lemon juice to a blender or food processor. Blend until it’s luxuriously creamy—add more lemon juice a bit at a time to reach your perfect sauce consistency. Taste and adjust as you like. This fluffy dip is pure feta bliss!
Step 5: Toss, Swirl, and Serve
As soon as those potatoes are crispy perfection, toss them right on the baking sheet with half your herby lemon oil and the sesame seeds. Swirl the creamy feta sauce onto your serving platter, mound the potatoes over top, then drizzle on the rest of the herb oil. Finish with a sprinkle of smoked paprika, extra chili flakes, and flaky sea salt. Dive in while everything is still warm!
Pro Tips for Making Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
- High-Heat Roasting Magic: Roasting at 425°F is key—don’t be tempted to lower the temp! That blast of heat gives you shatteringly crisp potato outsides every time.
- Don’t Crowd the Pan: Give the potatoes some breathing room on the baking sheet so they crisp instead of steam. Divide between two pans if doubling up!
- Use Block Feta: For the creamiest, most flavorful sauce, use block feta in brine, not pre-crumbled—your dip will taste SO much better.
- Taste as You Go: The feta sauce and herb oil both love a little balancing act. Add lemon, salt, or chili flakes gradually—trust your taste buds and make it your own!
How to Serve Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Garnishes
A shower of extra fresh herbs (like dill, parsley, or basil), a final dusting of smoked paprika, and a few more chili flakes make this dish pop visually and on the palate. Finish with a sprinkle of flaky sea salt for that chef’s kiss touch!
Side Dishes
These Crispy Oregano Roasted Potatoes with Creamy Feta Sauce pair beautifully with everything from simple grilled chicken or salmon, to hearty veggie kebabs, or even as an appetizer with a fresh Greek salad. You really can’t go wrong!
Creative Ways to Present
For parties, swirl the feta sauce onto a big platter and arrange the potatoes over top for a “wow” presentation. Or, make individual bowls for plated dinners, or even serve as a festive crostini topping for a modern twist!
Make Ahead and Storage
Storing Leftovers
Leftover potatoes and feta sauce can be stored separately in airtight containers in the fridge for up to 3 days. Keep any extra herb oil in a small jar and use it to brighten up salads or grain bowls, too!
Freezing
While the roasted potatoes technically can be frozen, their texture won’t be quite as crispy once thawed. The feta sauce does not freeze well due to the dairy, so for best results, enjoy this dish fresh or from the fridge.
Reheating
To revive leftover potatoes, spread them on a baking sheet and reheat in a hot oven (400°F) until sizzling and crisp again, about 10–12 minutes. The creamy feta sauce can go straight from the fridge—just give it a stir if it’s thickened up.
FAQs
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Can I use dried oregano instead of fresh?
Yes, you can use dried oregano if that’s what you have on hand. Use about one-third the amount, as dried herbs are more concentrated. While fresh oregano gives a brighter flavor, dried still works deliciously in this recipe!
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What other potatoes can I use?
You can use Yukon gold, fingerling, or even small red potatoes—just cut them into even, bite-sized pieces for even roasting. Starchy potatoes like russets will work but won’t be quite as creamy in the center.
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Is there a way to make it ahead for a party?
Absolutely! You can make the feta sauce and herb oil a day in advance and refrigerate them separately. The potatoes are crispiest fresh, but you can roast them partially, then finish them in the oven just before serving for best texture.
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Can I make the feta sauce without a blender?
If you don’t have a blender or food processor, you can mash the feta and cream cheese together by hand—just keep mixing until it’s as smooth as possible. The result will be a little more rustic but just as tasty!
Final Thoughts
If you’re searching for a side dish that’s a total crowd-pleaser, you truly can’t go wrong with Crispy Oregano Roasted Potatoes with Creamy Feta Sauce. Every bite is pure joy—crunchy, tangy, herby, and creamy all at once! Give them a try soon, and don’t be surprised if this becomes your new favorite way to eat potatoes.
Print
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce Recipe
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 65 mins
- Yield: Serves 8
- Category: Side Dish
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Crispy Oregano Roasted Potatoes with Creamy Feta Sauce are a flavorful and satisfying dish perfect for any occasion. The crispy roasted potatoes paired with the creamy feta sauce create a harmonious blend of textures and flavors that will leave you craving for more.
Ingredients
Potatoes:
- 2 lb 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 tsp honey
- 1–2 tbsp sesame seeds
Feta Sauce:
- 8 oz feta cheese
- 3 oz cream cheese, at room temperature
- 2–4 tbsp lemon juice
- 1/4 tsp smoked paprika
- chili flakes, to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the potatoes: 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.
- Roast the potatoes: Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.
- Make the herb oil: Finely chop 1-2 roasted lemon wedges, including the rind, and mash the garlic into a paste. Combine with olive oil, mixed herbs, honey, salt, pepper, and chili flakes.
- Prepare the feta sauce: Blend feta, cream cheese, and lemon juice in a blender until creamy. Adjust consistency with additional lemon juice if needed.
- Assemble: Toss the roasted potatoes with herb oil and sesame seeds. Serve over a swirl of feta sauce on a large plate. Drizzle with remaining herb oil, sprinkle with paprika, chili flakes, and sea salt. Enjoy warm.
Notes
- For a tangier feta sauce, increase the amount of lemon juice.
- Feel free to customize the herb oil with your favorite herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 3g
- Sodium: 587mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 51mg
