Description
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce is a flavorful and satisfying dish featuring tender roasted baby potatoes infused with fresh oregano and lemon, paired with a tangy and smooth feta cream sauce. The potatoes are roasted to a perfect crispiness and finished with a vibrant herb oil and sesame seeds, making it an irresistible side or main course.
Ingredients
Scale
Potatoes and Roasting
- 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 tablespoons sesame seeds
Herb Oil
- 1/3 cup extra virgin olive oil
- 1/2 cup mixed chopped herbs (basil, dill, or parsley)
- 2 teaspoons honey
- salt, pepper, and chili flakes to taste
- 1-2 roasted lemon wedges, finely chopped (rind and all, seeds discarded)
- garlic paste from roasted garlic cloves
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 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 with kosher salt and black pepper. Roast in the preheated oven for 20 minutes or until the potatoes become tender.
- Crisp Potatoes: Remove the baking sheet from the oven. Take out the charred lemon wedges and garlic cloves from the pan. Return the potatoes to the oven and roast for an additional 25 minutes or until the potatoes turn crispy and golden brown.
- Make Herb Oil: Finely chop 1-2 roasted lemon wedges (including rind, discard seeds). Mash the removed roasted garlic cloves into a paste. In a bowl, combine the lemon pieces, garlic paste, 1/3 cup olive oil, mixed herbs, and honey. Season with salt, black pepper, and a pinch of chili flakes, then stir well to create a flavorful herb oil.
- Prepare Feta Sauce: In a blender, combine feta cheese, cream cheese, and 2-4 tablespoons lemon juice. Blend until smooth and creamy. Adjust the consistency with additional lemon juice if needed.
- Assemble Dish: Take the crispy roasted potatoes from the oven and toss them with half of the prepared herb oil and the sesame seeds for extra flavor and texture. Spread the creamy feta sauce on a large serving plate. Arrange the tossed potatoes over the feta sauce, then drizzle the remaining herb oil on top. Sprinkle with smoked paprika, chili flakes, and sea salt to taste. Serve warm and enjoy.
Notes
- Use mixed baby potatoes for variety in texture and flavor.
- Roasting the lemon wedges adds a smoky depth to the herb oil.
- Adjust the amount of chili flakes according to your preferred spice level.
- For a dairy-free alternative, substitute feta and cream cheese with vegan cream cheese and a tangy cauliflower puree.
- Serve immediately after assembling to maintain the crispiness of the potatoes.
- Sesame seeds can be toasted before use for added aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
