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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.
Couldn’t get my hands on fresh oregano so subbed it for dry oregano and switched out the cream cheese to greek yogurt and still DELICIOUS!! Paired it with Greek style chicken kabobs!
Hey there,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
I thought the other commenters were exaggerating, but I just made a half batch of this and it is indeed amazing. I was reluctant about putting the entire lemon rind in the herb oil, but the roasting process seemed to remove the bitterness. For the fresh herbs, I used a mish mash of what I had – primarily dill, chives, and cilantro. I am absolutely making this again in the future.
Hey Michelle,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
We LOVE these potatoes so much. Such a simple recipe to follow and SO yummy. This was our 3rd time making them as the side dish with chicken kabobs! Thank you for sharing with us 🙂 We LOVE your recipes!
Hi Katie,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
These were delicious! I will definitely add these to the regular side dish rotation from here on out! Thank you for this recipe 🙂
Hey Em,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx
If I make this the day before how would you reheat? Looks so yummy!!!
Hey Megan,
I think the potatoes are best eaten the day of making, but you could certainly make the feta sauce in advance. Let me know if you give this recipe a try, I hope you love it! xx
I made this recipe for Easter and it was a delight! Grinding up the softened lemons with their rinds for the herb oil gave the dish an incredible burst of fresh flavor. Everyone loved it!
Hey Chris,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I made this recipe (used dill in the herb oil) to accompany a slow roasted leg of lamb for a big party. I made homemade sourdough naan and we slathered the feta on the naan and topped it with shredded lamb, potatoes, and herb oil. OH MY WORD. So, so good. Thanks!
Hey there,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
Hi Tieghan! Cant wait to make these. What other recipe of yours would you serve as a meat to go with these? Thanks in advance 🙂
Hey Amanda,
Here are some recipes that you might enjoy:
https://www.halfbakedharvest.com/herbed-ricotta-stuffed-chicken/
https://www.halfbakedharvest.com/lemon-and-oregano-grilled-chicken/
https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/
Let me know if you have any other questions! xx
The herb oil is fabulous. These potatoes were a hit with my dinner guests last night!
Hi Beth,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Made these potatoes @Easter & they were AWESOME! So delicious & everyone loved them. I shared your website w/some family members.
Hi Carolyn,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
I made these to take to Easter dinner and added brussel sprouts to it – LOVED! Super delicious!
Hey Jennifer,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
I included these potatoes in our Easter dinner and they were incredible! Enjoyed by all
Hey Laura,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
Absolutely yummy!!! They were perfectly crispy and addicting I couldn’t stop picking at the plate to reach for more.
Hey Caitlyn,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
I made everything the day before, then reheated the potatoes in the oven while the quiche was cooking, so they were nice and crispy. I served this for Easter Brunch yesterday, and it was a big hit for our lemon-lovin’ family. My sauce was pretty thick even with thinning with lots more lemon juice, so I may add a bit of water next time. This is a keeper for sure. Thanks Tieghan!
Hey there,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Made these for Easter and they were a huge hit! Loved all the herbs, feta and lemon, such a great combination.
For the feta I did have to add a bit of water to help it along as it was too thick and wouldn’t blend together. I also added more lemon juice about a lemon and a half (I doubled the recipe) to get a more lemony punch.
Overall a really great recipe, will definitely keep these in the rotation! Thank you!
Hey Sabrina,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Holy moly, these were SO TASTY. Made them for Easter dinner and they were a hit! I foolishly bought crumbled feta when I should have bought blocked, which made the whipped feta far less creamy, but tossing the warm potatoes melted it a bit and honestly the flavor was so good it didn’t even matter. The herb oil would be good on just about anything! Loved them, will definitely be making again!
Hey Stephanie,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT