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Potatoes are the perfect side dish to so many meals! But baked potatoes and mashed potatoes can get old after awhile. I am thrilled I stumbled upon this recipe for Oregano Roasted Potatoes with Creamy Feta Sauce over at Half Baked Harvest. This is so good and it’s a fun new way to serve potatoes. Give it a try! You’ll love it.
Roasted Potatoes with Creamy Feta Sauce
- 2 lb baby red potatoes
- 1 lemon, quartered
- 4 cloves garlic
- 1/4 cup of fresh oregano chopped
- 1/4 cup olive oil + 1/3 cup olive oil
- kosher salt and black pepper
- 1/2 cup mixed chopped fresh herbs (basil, dill, parsley)
- 2 tsp honey
- 1 TBSP sesame seeds
- pinch of chili flakes
Feta cream sauce:
- 8 oz feta cheese
- 3 oz cream cheese
- 2-4 TBSP fresh lemon juice
- 1/4 tsp paprika
- pinch of chili flakes
Preheat oven to 425.
Cut red potatoes in half and add them to a large baking sheet. On the baking sheet also add lemon wedges, 1/4 cup olive oil, smashed garlic, and fresh oregano. Toss to evenly coat and season with salt and pepper. Bake for 20 minutes.
Remove from oven and remove lemon wedges and garlic. Return to oven and continue baking potatoes for an additional 20-25 minutes.
To make herb oil, remove the seeds from the lemon and chop up the entire lemon, you can even chop the rind. Chop and mash the garlic so it forms a paste. Add lemon and garlic to bowl, then add 1/3 cup olive oil, mixed herbs and honey. Whisk and season with salt and pepper and chili flakes.
Next, you’ll need to make the feta sauce, Add all ingredients into blender and blend until smooth. Set aside. That part is super easy!
Remove potatoes from oven and add to large bowl, toss with herb oil dressing. Add sesame seeds. When ready to serve add to serving dish and drizzle with feta cream sauce. So yummy! Enjoy.
Oregano Roasted Potatoes with Creamy Feta Sauce
Description
These Oregano Roasted Potatoes with Creamy Feta Sauce make a delicious side to any meal!
Ingredients
- 2 lb baby red potatoes
- 1 lemon, quartered
- 4 cloves garlic
- 1/4 cup of fresh oregano chopped
- 1/4 cup olive oil + 1/3 cup olive oil
- kosher salt and black pepper
- 1/2 cup mixed chopped fresh herbs (basil, dill, parsley)
- 2 tsp honey
- 1 TBSP sesame seeds
- pinch of chili flakes
Feta cream sauce:
- 8 oz feta cheese
- 3 oz cream cheese
- 2–4 TBSP fresh lemon juice
- 1/4 tsp paprika
- pinch of chili flakes
Instructions
- Preheat oven to 425
- Cut red potatoes in half and add them to a large baking sheet
- On the baking sheet also add lemon wedges, 1/4 cup olive oil, smashed garlic, and fresh oregano
- Toss to evenly coat and season with salt and pepper
- Bake for 20 minutes
- Remove from oven and remove lemon wedges and garlic
- Return to oven and continue baking potatoes for an additional 20-25 minutes
To make herb oil:
- remove the seeds from the lemon and chop up the entire lemon, you can even chop the rind
- Chop and mash the garlic so it forms a paste
- Add lemon and garlic to bowl, then add 1/3 cup olive oil, mixed herbs and honey
- Whisk and season with salt and pepper and chili flakes
To make the feta sauce:
- Add all ingredients into blender and blend until smooth (set aside)
Final Step:
- remove potatoes from oven and add to large bowl, toss with herb oil dressing
- Add sesame seeds
- When ready to serve add to serving dish and drizzle with feta cream sauce
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