Description
Succulent Crispy Oregano Roasted Potatoes with Creamy Feta Sauce promise Mediterranean magic on your plate. Golden herb-kissed potatoes paired with tangy feta create a Greek-inspired symphony you’ll savor with pure culinary delight.
Ingredients
Scale
Potatoes and Herbs:
- 2 pounds (907 grams) mixed baby potatoes
- 1/4 cup (59 milliliters) fresh oregano
- 1/2 cup (118 milliliters) mixed chopped herbs
- 1 lemon
- 4 cloves garlic
- 1–2 tablespoons sesame seeds
- Chili flakes
Oils and Seasonings:
- 1/4 cup (59 milliliters) extra virgin olive oil
- 1/3 cup (78 milliliters) extra virgin olive oil
- 2 teaspoons honey
- Kosher salt
- Black pepper
Cheese and Sauce Ingredients:
- 8 ounces (227 grams) feta cheese
- 3 ounces (85 grams) cream cheese
- 2–4 tablespoons (30–60 milliliters) lemon juice
- 1/4 teaspoon smoked paprika
Instructions
- Heat oven to 425°F, preparing a spacious baking sheet for crispy potato roasting.
- Distribute whole potatoes across the baking sheet with whole garlic cloves, fresh lemon wedges, and dried oregano. Generously coat with olive oil and season with salt and pepper.
- Roast initial batch for 20 minutes until potatoes become tender and begin softening.
- Extract charred lemon and garlic pieces from the baking sheet, then return potatoes to continue roasting for additional 20-25 minutes until edges turn golden and crisp.
- Create herb-infused oil by finely chopping roasted lemon wedges, including rinds while discarding seeds. Transform roasted garlic into smooth paste.
- Combine chopped lemon, garlic paste, olive oil, mixed herbs, and honey in mixing bowl. Season mixture with salt, pepper, and chili flakes.
- Prepare creamy feta sauce by blending feta cheese, cream cheese, and lemon juice until smooth consistency develops. Adjust thickness with extra lemon juice if needed.
- Remove potatoes from oven, tossing with half the prepared herb oil and sprinkling sesame seeds for additional texture.
- Artfully spread feta sauce across serving plate, arranging crispy potatoes atop the creamy base.
- Finish dish by drizzling remaining herb oil and garnishing with paprika, chili flakes, and sea salt. Serve immediately while potatoes remain warm and crisp.
Notes
- Boost crispiness by patting potatoes dry before roasting and ensuring they’re cut to similar sizes for even cooking.
- Use parchment paper for easier cleanup and to prevent sticking, especially with the olive oil and roasted ingredients.
- Adapt for dietary needs by substituting dairy-free alternatives like cashew cream or plant-based feta for the sauce.
- Elevate leftovers by chopping cold potatoes into a breakfast hash or using them as a crunchy salad topping with extra herb oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg