Description
Crispy oregano roasted potatoes served with a creamy, tangy feta sauce and a flavorful herb oil make a perfect side dish or snack. The roasted baby potatoes are seasoned with fresh herbs and lemon, then tossed with a honey-herb oil and sesame seeds, complemented by a rich feta and cream cheese sauce with smoked paprika and chili flakes for a deliciously satisfying dish.
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
Herb Oil
- 1-2 roasted lemon wedges, finely chopped (rind and all, seeds discarded)
- Garlic paste from roasted cloves
- 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 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 and Prepare: Preheat your oven to 425° F to get it ready for roasting the potatoes.
- Roast Potatoes: On a baking sheet, toss the halved or quartered baby potatoes, lemon wedges, smashed garlic cloves, and chopped oregano with 1/4 cup olive oil. Season everything generously with kosher salt and black pepper. Spread the mixture out evenly and roast for 20 minutes until the potatoes start to become tender.
- Crisp Potatoes: Remove the baking sheet from the oven. Take out the charred lemon wedges and garlic cloves, then return the potatoes to the oven for another 25 minutes or until they develop a crispy exterior and golden brown color.
- Make Herb Oil: Finely chop 1-2 of the roasted lemon wedges including the rind but discard seeds. Mash the roasted garlic into a paste and add it to a bowl with the chopped lemon. Stir in 1/3 cup olive oil, the mixed chopped herbs (basil, dill, or parsley), and honey. Season this fragrant herb oil with salt, pepper, and chili flakes to taste.
- Prepare Feta Sauce: In a blender, combine feta cheese, room temperature cream cheese, and lemon juice. Blend until smooth and creamy. Thin the sauce with additional lemon juice if desired for consistency.
- Assemble and Serve: Toss the hot roasted potatoes with half of the herb oil and sesame seeds. On a large serving plate, smear the creamy feta sauce in a swirl, then mound the potatoes on top. Drizzle the remaining herb oil over everything and finish by sprinkling smoked paprika, chili flakes, and sea salt on top. Serve immediately while warm and enjoy the flavorful combination.
Notes
- Use mixed baby potatoes for varied texture and color; red, yellow, and purple potatoes work well.
- Roast the lemon and garlic with the potatoes to infuse deep flavor into the herb oil.
- If you prefer a smoother herb oil, blend the ingredients briefly instead of chopping by hand.
- Adjust the amount of chili flakes according to your heat preference.
- The feta sauce can be prepared ahead and refrigerated; bring to room temperature before serving for best texture.
- For a vegan variation, substitute feta and cream cheese with plant-based alternatives.
- Serve as a side dish to grilled meats or as a flavorful vegetarian main with a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 18 mg
