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Meet your new “everyone begs for seconds” side. Baby potatoes roast with lemon, garlic, and oregano until the edges crisp and the centers turn fluffy. Then we toss them in a punchy herb oil and spoon everything over cool, creamy whipped 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!
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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!
FAQ:
Can I use dried oregano instead of fresh?
Yes—use less since it’s stronger. Mix some into the herb oil so it hydrates and tastes less dusty.
How do I know the potatoes are done?
Look for deep golden edges and a fluffy interior; a fork should slide in easily. If they’re browning too fast, move the pan down a rack.
Can I make the feta sauce without a blender?
Mash the feta and cream cheese together with a fork, then whisk in lemon juice until smooth-ish. The texture will be more rustic but still delicious.
What if my roasted lemon tastes bitter?
Use only the lemon you chopped for the oil and taste as you go—add more honey or fresh lemon juice to balance. Avoid using any wedges that turned overly black.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can I cook it without the oven
Hi there,
Sure, you could cook these on the stove top in a skillet! Let me know if you have any other questions, I hope you love this recipe! xT
Unbelievable!! So delicious and so easy!! Thank you for always giving the best recipes I’ve been making you’re recipes for 3 years now and there’s never a bad one!! These are amazing !!
Hey Ashley,
Thanks so much for your kind message and making so many recipes! Love to hear that this one was a hit! xT
Oh god. I couldn’t stop eating them, this was delicious. The creamy feta sauce, the lemon flavour and the herbs… like… damn!
Hi Laurie,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Oh my goodness I served these potatoes for Easter today and they were a hit! They will definitely be on rotation in my future! Everyone love them!
Hey Sheri,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
Oh my!! My husband and I loved this recipe!!! Thank you for sharing your delicious recipes!
Hi Cathy,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Elegant and addictive!
Hey Liz,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
Delish! My husband said they were the best potatoes he has ever had.
Hey Katrina,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Can i use russet potatoes instead of baby potatoes if i cut them small?
Hey Ileana,
Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
A little labor intensive but absolutely delicious! Made these with filets and we all swirled the steak in the sauce. I did add a little water to the sauce to my blender because the sauce was a little thick. Maybe I would make it in a food processor next time. Absolutely 5 stars. Family loved it and ate every bite!
Hey Debi,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Yummmmm. I love this flavor palate and I’m so glad I made it. If you love a good feta lemon mixture make these. And heat it up in the oven for leftovers, still tastes good!
Hi Robyn,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Incredible. Drizzled on some Mike’s Hot Honey to finish them off and it totally put them over the top.
Hi Kirstin,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Not only is this dish so tasty, it’s a beautiful presentation! Wow! So impressed.
Hi Jane,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
All I can say is Thank you!!!
Thanks so much Melissa:)
Made this with non dairy cream cheese and non dairy feta. Needed to add more lemon juice but it was still amazing! Six people all concur, its a winner!
Hi Laura,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
Love your recipes! Do you use the cream feta or feta crumbles?
Hey Brandi,
You will want to use block feta for this recipe:) Please let me know if you give it a try, I hope you love the dish! xx
Look, okay, I love trying out new recipes weekly. Probably 3-5 new recipes a week. When I tell you this is my favorite thing I’ve ever eaten… I’m so in love. I already looking forward to making it again, again, and again. If you’re a lover of lemon & feta, this is the recipe for you. I’m so serious.
Thank you, Tieghan! You’ve been my favorite food photographer and recipe creator for years. Been posting you on my food Tumblrs (with a direct link to the recipe, of course) since 2013. ♡
Hey Marissa!
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! Thank you so much for your kind message? xxT