Crispy Oregano Roasted Potatoes with Creamy Feta Sauce

Have you ever craved the perfect side dish that’s both crispy and creamy? Look no further! Crispy oregano roasted potatoes paired with a luscious creamy feta sauce is a match made in culinary heaven. This dish combines the aromatic delight of oregano with the rich, tangy taste of feta, creating a flavor explosion that’s hard to resist. Whether you’re cooking for a family dinner or a casual get-together, these roasted potatoes will undoubtedly steal the spotlight.

Preparation Steps

Prepping the Potatoes:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the halved baby potatoes, olive oil, dried oregano, garlic powder, salt, and pepper. Toss until the potatoes are evenly coated.

Making the Creamy Feta Sauce:

1. In a food processor, blend the feta cheese, Greek yogurt, lemon juice, olive oil, and minced garlic until smooth and creamy.
2. Taste and adjust seasoning if necessary. Transfer to a serving bowl and refrigerate until ready to use.

Cooking Instructions

Roasting the Potatoes:

1. Spread the seasoned potatoes in a single layer on a baking sheet.
2. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, turning them halfway through for even cooking.

Final Touches for the Sauce:

1. Just before serving, give the feta sauce a quick stir. If desired, sprinkle with fresh parsley for an added touch of color and flavor.

Serving Suggestions

Pairing Ideas:

Crispy oregano roasted potatoes with creamy feta sauce pair wonderfully with grilled meats, such as chicken or lamb. They also complement a variety of roasted vegetables and fresh salads.

Presentation Tips:

Serve the potatoes hot from the oven with the creamy feta sauce on the side or drizzled over the top. Garnish with a sprinkle of fresh parsley or additional oregano for a beautiful presentation.

Nutritional Information

Health Benefits:

Potatoes are a great source of vitamins and minerals, particularly potassium and vitamin C. The creamy feta sauce, made with Greek yogurt, adds protein and probiotics to the dish, making it a well-rounded addition to your meal.

Calorie Count:

This recipe is relatively low in calories, with each serving of potatoes and sauce coming in at around 250-300 calories, depending on portion sizes.

Conclusion

Crispy oregano roasted potatoes with creamy feta sauce are an irresistible side dish that’s both easy to make and incredibly delicious. The combination of crispy, herb-infused potatoes and tangy, creamy sauce is sure to be a hit at any meal. Give this recipe a try, and watch as it becomes a staple in your culinary repertoire.

FAQs

1. Can I use a different type of potato?
Absolutely! While baby potatoes are recommended for their texture and flavor, you can use any variety of potatoes you have on hand. Just adjust the cooking time accordingly.

2. How long can I store the leftover sauce?
The creamy feta sauce can be stored in an airtight container in the refrigerator for up to 5 days.

3. Can I make this recipe vegan?
Yes, you can substitute the feta cheese and Greek yogurt with vegan alternatives to make the sauce vegan-friendly.

4. What other herbs can I use?
Feel free to experiment with different herbs such as rosemary, thyme, or basil to customize the flavor to your liking.

5. Is there a substitute for feta cheese?
If you’re not a fan of feta, you can use goat cheese or ricotta as a substitute, though it will alter the flavor and texture slightly.

Yield: 8

Crispy Oregano Roasted Potatoes with Creamy Feta Sauce

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Have you ever craved the perfect side dish that's both crispy and creamy? Look no further! Crispy oregano roasted potatoes paired with a luscious creamy feta sauce is a match made in culinary heaven. This dish combines the aromatic delight of oregano with the rich, tangy taste of feta, creating a flavor explosion that's hard to resist. Whether you're cooking for a family dinner or a casual get-together, these roasted potatoes will undoubtedly steal the spotlight.

Prep Time 25 minutes

Cook Time 40 minutes

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 Information:

Amount Per Serving: Calories: 342