Description
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce is a flavorful and satisfying side dish featuring tender roasted baby potatoes infused with fresh oregano and lemon, paired with a rich and tangy feta cream sauce. This recipe combines a crispy texture with herby, zesty notes and a creamy finish, perfect for elevating 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 (for roasting)
- 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 (for herb 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
- chili flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the potatoes and aromatics.
- Roast Potatoes: On a baking sheet, toss the halved or quartered baby potatoes with quartered lemon wedges, smashed garlic cloves, chopped oregano, 1/4 cup olive oil, salt, and black pepper. Spread them in an even layer and roast for 20 minutes until the potatoes are tender.
- Crisp Potatoes: Remove the baking sheet from the oven. Discard the charred lemon wedges and garlic cloves. Return the potatoes to the oven and roast for an additional 25 minutes or until they develop a crispy, golden exterior.
- Make Herb Oil: Finely chop 1 to 2 roasted lemon wedges (including rind, discard seeds) and mash the roasted garlic into a paste. In a bowl, combine the chopped lemon, garlic paste, 1/3 cup olive oil, mixed chopped herbs, honey, salt, pepper, and chili flakes. Mix well to create the flavorful herb oil.
- Prepare Feta Sauce: In a blender, combine feta cheese, cream cheese, and 2 to 4 tablespoons lemon juice. Blend until smooth and creamy. Add more lemon juice if a thinner consistency is desired.
- Toss and Serve: Toss the roasted potatoes with half of the prepared herb oil and sesame seeds. On a large serving plate, spread the creamy feta sauce in a swirl. Arrange the roasted potatoes on top, drizzle with the remaining herb oil, and sprinkle smoked paprika, chili flakes, and sea salt. Serve warm and enjoy the delicious combination.
Notes
- You can substitute baby potatoes with fingerling potatoes if unavailable.
- For extra crispiness, spread the potatoes in a single layer without overcrowding the pan during roasting.
- Adjust chili flakes according to your heat preference.
- Using fresh herbs enhances the flavor, but dried herbs can be used in a pinch, reducing quantity by half.
- The feta sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan alternative, substitute feta and cream cheese with plant-based cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
