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Simple Crispy Oregano Roasted Potatoes with Creamy Feta Sauce. Each little potato wedge is perfect when scooped up with a bit of creamy cheese. The secret is to roast the potatoes with lemon, garlic, and oregano. Then place them over a bed of creamy feta. Finish the plate off with a dusting of paprika and chili flakes. Delicious as either an appetizer or a side dish. These are the potatoes that everyone will beg you to make again!

over head photo of potatoes with feta and fork on plate

If there’s one food my family universally loves, it’s potatoes. Roasted, mashed, fried, any way you do up a potato, they’re usually happy. Growing up, my dad would make what he called “home fries”, also known as potato wedges.

If my memory is correct, he seasoned them with just salt and pepper then roasted them with olive oil. He may have sometimes put some spices on the wedges, but however he seasoned them, they were SO GOOD. A little crispy on the outside, but soft and delicious inside.

Does anyone else make home fries? I feel like this could be a midwest thing…

When my dad would make his home fries, we’d either eat them without a sauce or with ketchup. Nothing fancy by any means, but just good food, you know? And I will not lie, I love a dip in ketchup.

I’ve been thinking about my dad’s home fries recently and how I might be able to create a similar recipe, but a little more exciting and fit for spring. Lately, I’ve been obsessed with the creamy feta sauce that I’ve been making. So I decided to try that sauce with potatoes…

One of the most delicious combinations. So today we’re putting the 2 together!

potatoes on baking sheet before roasting


When my dad made potatoes he’d always use russet potatoes, but I wanted these to be a little more bite-sized, so we’re using baby potatoes. The first step is to roast the potatoes with lemons, garlic, and oregano.

About halfway through cooking, pull the lemons and garlic off the pan. We’re going to use these to make the herby oil.

The two main ingredients for the oil are roasted lemon wedges and garlic, but the herbs are very important too.

Chop the roasted lemon slices and garlic, then mix with olive oil, a squeeze of honey, and a big handful of fresh herbs. I like to use dill, parsley, and basil. Then season with plenty of salt, pepper, and chili flakes.

When the potatoes are done cooking, toss them with the herby oil. As soon as the heat from the potatoes touches the oil, you immediately smell all those wonderful herbs.

herb oil in glass jar

The feta

You all know how it goes around here, never enough sauce. This is a little different though, it’s a very, very creamy sauce, almost dip-like, but still saucy. It’s whipped feta cheese with a bit of cream cheese and lemon.

The salty feta creates an addicting sauce. Every spoonful is delicious on its own, but especially when scooped up with these crispy roasted potatoes.

Crispy Oregano Roasted Potatoes with Creamy Feta Sauce |

Here is how you serve this

I like to swirl the feta sauce onto a big serving plate, then take those potatoes and arrange them over the sauce. I love adding the potatoes on top of the sauce while they are still warm. The heat from the potatoes really helps everything melt together and become even more flavorful.

Drizzle over more of the herb oil, then season with smoked paprika, chili flakes, and sea salt.

Everything settles and kind of melts into each and it’s DELICIOUS. That salty feta with the potatoes is really the most special combo. The garlic, lemon, and herbs, only add to the deliciousness.

Whether served as an appetizer or side dish, this is such a crowd-pleasing dish. These potatoes are great for making a weeknight a little more exciting. They’re also great for serving up at a gathering, and they don’t disappoint!

Crispy Oregano Roasted Potatoes with Creamy Feta Sauce on plate with fork

Looking for other potato dishes? Here are some favorites.

Cheesy Scalloped Potatoes with Caramelized Onions

Crispy Parmesan Thyme Sweet Potato Stacks

Crispy Cheesy Potato Stacks

Lastly, if you make this Crispy Oregano Roasted Potatoes with Creamy Feta Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Oregano Roasted Potatoes with Creamy Feta Sauce

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 342 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Preheat the oven to 425° F.
    2. 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. 
    3. Remove the potatoes from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.
    4. To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.
    5. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
    6. Grab the potatoes from the oven and toss with half the herb oil and the sesame seeds. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over the remaining herb oil and sprinkle everything with paprika, chili flakes, and sea salt. Eat warm. Sooo delicious.
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Crispy Oregano Roasted Potatoes with feta on plate with fork

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  1. 5 stars
    I don’t know how you do it! These are by far the BEST potatoes I’ve made and I have been cooking for many many years. I veganized the sauce and skipped the honey but used mint, dill, basil, and parsley from the garden. So excited for leftovers, I used all the lemon and added to the vegan cheese sauce – just so good. You’re the best. My go to first and will continue to be for inspiration and good food. Thank you for all your hard work, we see you!

    1. Hi Marilyn,
      Awe, thanks so much for your kind message:) Love to hear that you enjoyed this recipe and thanks for trying it out! xT

  2. 4 stars
    I use this site almost universally when looking for recipes. It is just so simple and there is such a broad list of options to choose from.

    We had a friend over last night for dinner and grilled steaks with asparagus, broccolini, and made this potato recipe. It was definitely the highlight of the meal. The brightness of the flavor lifted the meal. Next time I will likely add a bit more honey but outside of that, I would not change anything.

    1. Hi there,
      Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) Thanks for trying so many recipes! xT

    1. Hi Lily,
      For this recipe you will want to use block feta:) Please let me know if you have any other questions, I hope you love this recipe! xT

  3. 5 stars
    There are a lot of steps but they’re easy and quite fun! My husband mumbled through a full mouth: yeah you can make these again anytime 🙂 There were leftovers so for lunch I heated it all up in the microwave and it was so creamy! Also I never thought of eating lemon rind, and it is so good. I’ll be experimenting with using roasted lemons in other dishes. So healthy for you.

    1. Hi Adina,
      Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT

  4. The flavors were great!! I couldn’t get my whipped feta smooth and creamy. Any suggestions? I added a little extra lemon juice and even a little olive oil to see if that would help but it was still clumpy.

    1. Hi Kimberly,
      Thanks so much for trying this dish and your feedback! Sorry to hear about your feta. Did you use block feta or crumbled feta? Let me know how I can help! xx