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