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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!
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!
Details
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.
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.
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!
Looking for other potato dishes? Here are some favorites.
Cheesy Scalloped Potatoes with Caramelized Onions
Crispy Parmesan Thyme Sweet 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
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.
Ingredients
- 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, plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 1/2 cup mixed chopped herbs, basil, dill, or parsley
- 2 teaspoons honey
- 1-2 tablespoons sesame seeds
Feta
- 8 ounces feta cheese
- 3 ounces cream cheese, at room temperature
- 2-4 tablespoons lemon juice
- 1/4 teaspoon smoked paprika
- chili flakes
Instructions
- 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.
INCREDIBLE! I had to roast the potatoes much longer to get crispy though. I also added cauliflower and garbanzo beans to mine to make it a bit fuller!
Hi Erika,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
This dish was wonderful.
The texture of the crispy potatos with the creamy cheesey sauce and the Herby oil on top was amazing. Will definately make this one again. Nice looking dish to serve for company.
As always, young lady, you nailed this one. Good job with keeping us well fed.
Hey Adele,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This recipe was a fail for me on multiple levels. Cooking the lemon, garlic and oregano with the potatoes was just a crusty burned mess – the lemon actually is permanently crusted to my pan. I would have oven roasted the potatoes and then tossed them in a lemon, garlic oil after. The whipped feta sauce was beyond salty.
Hi there,
So sorry the recipe was not enjoyed, thanks for making it! xTieghan
Was visiting my sister and Arizona and made this recipe with lemons from her tree! It was delicious!! A keeper for sure! Home now and going to make it for my family since I stole some lemons from her tree! Haha.
Hey Kari,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Made this tonight and it was sooo good! Followed the recipe exactly and will definitely make it again. Thank you!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
This had potential. But we didn’t like it.
It tasted like a bitter lemon cheesecake with French fries ?.
Just too much lemon and too much oil. There’s a pool of oil that the potatoes are swimming in.
I would try it again, but greatly reduce the oil and the lemon has to go.
Hi Jim,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
I really want to try this! Although, even though we live in SoCal, we’re not massive fans of lemon, as that flavor is so overpowering. Does the chopped lemon in the herb oil give it a bitter taste? I’d hate to go through all the work and excited with anticipation only to have it flop!
Mmmm made these tonight and it was so delicious ?
A surprisingly good mix of flavors for potatoes…. and then the feta
~ Heaven
Thank you ?
Hey Tara,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hey Laura,
As long as your lemons are caramelized you shouldn’t get the bitter taste, but if you are worried about that you can always skip them:) I hope you love the recipe! xTieghan
This was a hit at my house! I did make a few changes – I used 2 pounds of skin on russet potato chunks, as that is what I had on hand, and they worked very well. Crispy skin with fluffy interior! Also, I thinned the sauce with some plain kéfir and a little water vs. more lemon juice.
Hey Beth,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
This recipe was just lovely and a nice surprise for the family table! I would definitely make it for company too. Thanks Tieghan!
Hey Kimberley,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Amazing! I’ve made several of your recipes … always a hit. Easy ingredients and wonderful instructions.
Thank you for sharing!
Hey Stacy,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
I just tried this tonight. I used Macedonian feta which is a nice creamy feta cheese. However if I were to make this again I would definitely not put the lemon wedges in with the potatoes. The cooked lemon tasted rancid, I removed the lemon wedges half way through cooking because the taste was just awful, instead I would just add lemon juice.
Hi Jocelyn,
Thanks for giving the recipe a try, sorry to hear about your lemons. Please let me know if I can help in anyway. xTieghan
Looks so good. Making these tonight with your panko/parmesan chicken tenders and will dip both!
I hope you love the recipe Amy!!
OMG this looks so yummy. I’m going to try this with sweet potatoes as I don’t eat white potatoes..
I hope you love the recipe Francine!
This looks incredible, I am 100% into Mediterranean flavors lately, have the same question as Darren-PEI about the cream cheese. I plan to make this asap
Hey Marina,
You can follow the recipe and use greek yogurt. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This recipe looks incredible! Have noit tried yet, but will. Do have a question. In the commentary you mention feta with a bit of cream cheese. The recipe calls for Greek yogurt. Is it either?
Hey Darren,
You can follow the recipe as is and use the Greek yogurt. I hope the recipe turns out amazing for you, let me know if you give it a try! xTieghan
Now the recipe says cream cheese? Not Greek yogurt?
For this exact recipe, I used cream cheese, but Greek yogurt will also work if you want to use that:)