Name: Crispy Oregano Roasted Potatoes with Feta Sauce Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mediterranean
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 extra virgin olive oil; Kosher salt and black pepper, to taste; 1-2 roasted lemon wedges, finely chopped; 4 cloves roasted garlic, mashed into a paste; 1/3 cup extra virgin olive oil; 1/2 cup mixed chopped herbs (basil, dill, or parsley); 2 teaspoons honey; Salt, black pepper, and chili flakes, to taste; 1-2 tablespoons sesame seeds; 8 ounces feta cheese; 3 ounces cream cheese, at room temperature; 2-4 tablespoons lemon juice; 1/4 teaspoon smoked paprika; Chili flakes, for garnish; Sea salt, for garnish

Jump to Recipe· 4.8 from 50 reviews

If you’re on the hunt for a side dish that’s bursting with flavor, crispy on the outside, tender inside, and absolutely irresistible, you’re going to love this one. Let me introduce you to my all-time favorite, Crispy Oregano Roasted Potatoes with Feta Sauce Recipe. Trust me, once you try this combo of crispy roasted potatoes tossed in fragrant oregano and drizzled with a tangy, creamy feta sauce, you’ll keep coming back for more – I know I do!

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Why This Recipe Works

Perfectly Crisp Texture: Roasting the potatoes twice ensures they develop a wonderfully crunchy exterior while staying fluffy inside.
Bright Herbaceous Flavor: Fresh oregano and a medley of herbs bring lively freshness that balances the richness.
Creamy Feta Sauce Touch: The tangy, smooth feta-dill sauce adds creaminess and a surprising depth that takes this dish up a notch.
Simple Yet Impressive: Minimal ingredients but maximum flavor—easy enough for weeknights, elegant for guests.

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato side dish, oregano roasted potatoes, feta sauce recipe, flavorful potato side - A white plate with a smooth layer of creamy white yogurt spread all over the base, swirled to create soft waves. On top, there are golden-brown roasted potato wedges scattered mainly on one side. The potatoes have a crispy, slightly charred texture with bits of green herbs sprinkled evenly. Small dollops of creamy sauce sit on some potato pieces. Bright green herb leaves and tiny chopped herbs are scattered over the yogurt and potatoes, along with small pools of golden olive oil and a light dusting of reddish spices. A few fresh herb sprigs are placed on the yogurt for decoration. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about combining simple, fresh ingredients that complement each other perfectly. Using baby potatoes gives you a tender center surrounded by crispy edges, and fresh herbs like oregano and basil add vibrant flavor notes. Plus, the feta and cream cheese blend makes a luscious sauce that’s savory with a hint of tang.

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato side dish, oregano roasted potatoes, feta sauce recipe, flavorful potato side - Flat lay of halved mixed baby potatoes with their natural skin colors, quartered fresh lemon wedges with bright yellow rinds and juicy interiors, whole garlic cloves with their smooth white papery skins slightly smashed, a small white ceramic bowl filled with chopped fresh oregano leaves, a small white ceramic bowl holding vibrant mixed chopped herbs of basil, dill, and parsley, two whole uncracked brown eggs, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl of creamy white crumbled feta cheese, a small white ceramic bowl with soft cream cheese, a small white ceramic bowl containing bright yellow honey, a small white ceramic bowl filled with pale beige sesame seeds, a small white ceramic bowl with deep red chili flakes, a small white ceramic bowl with smoky paprika powder, and a small white ceramic bowl of coarse kosher salt — all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby Potatoes: Their small size cooks evenly and crisps up beautifully, halving or quartering them helps maximize surface area for that crunch.
Lemon: Adds brightness and a subtle citrus punch, roasting it softens the sharpness and enhances the aroma.
Garlic: Roasted garlic mellows into a sweet, nutty softness that infuses the potatoes and the herb oil.
Fresh Oregano: This herb stands out with its earthy, slightly peppery tone, pairing perfectly with potatoes.
Extra Virgin Olive Oil: Essential for roasting and herb oil, it enriches the texture and flavor without overpowering.
Mixed Fresh Herbs: Basil, dill, and parsley add layers of freshness and complexity to the herb oil.
Honey: Just a touch balances the acidity and enhances the natural sweetness.
Sesame Seeds: They bring a toasty aroma and subtle crunch when tossed with potatoes.
Feta Cheese: Provides the salty, creamy base for the sauce—its tanginess is key.
Cream Cheese: Softens the feta for a silky texture, making the sauce smooth and spreadable.
Smoked Paprika & Chili Flakes: Add smoky warmth and a little kick, perfect for a flavor boost.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe is how easy it is to tweak based on what you’ve got or feel like eating. You can keep it light, spicy, or herb-heavy—you name it! Don’t be shy about personalizing it; that’s half the fun in the kitchen!

Herb Variations: I sometimes swap oregano for thyme or rosemary, which gives a piney quality that works well with potatoes if you want a slightly different but still delicious vibe.
Spice Level: If you love heat, toss in extra chili flakes or even a pinch of cayenne—perfect for warming you up on chilly nights.
Dairy-Free Option: For a vegan twist, skip the feta sauce and toss the potatoes with a cashew-based cream sauce or garlicky hummus—you won’t miss the dairy at all!
Serving Style: Sometimes I serve the potatoes as finger food at parties—just pile them in a bowl and let everyone dig in with little forks or toothpicks.

Step-by-Step: How I Make Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Step 1: Prep and Roast the Potatoes

First things first—preheat your oven to 425°F. Toss the halved or quartered baby potatoes with about 1/4 cup of olive oil, fresh oregano, smashed garlic, and quartered lemon wedges on a baking sheet. Don’t forget to season generously with kosher salt and black pepper! Pop them in the oven for 20 minutes, until they start getting tender but aren’t crispy quite yet. This initial roast softens them through.

Step 2: Crisp ‘Em Up

Next, carefully remove the baking sheet and take off the softened lemon wedges and garlic cloves. Return your potatoes to the oven for another 20-25 minutes. This second roast stage is where all the magic happens—watch as the potatoes turn gorgeously golden and insanely crisp. Peek in occasionally to make sure they don’t burn, since oven variances can play tricks.

Step 3: Whip Up the Herb Oil

While the potatoes finish roasting, it’s time to prepare the herb oil. Chop 1-2 of those roasted lemon wedges finely (rind and all, seeds removed), then mash the garlic into a paste. Combine lemon, garlic, 1/3 cup olive oil, your mixed fresh herbs, honey, and a pinch of chili flakes in a bowl. Season well with salt and pepper. This fragrant oil is going to brighten and elevate our dish.

Step 4: Blend the Feta Sauce

Add the feta, room-temperature cream cheese, lemon juice, smoked paprika, and a few chili flakes to a blender. Pulse until you get a creamy, luscious sauce. If it feels too thick, thin it out with a little extra lemon juice – your call on the consistency!

Step 5: Bring It All Together

Once the potatoes are out of the oven, toss them with half of the herb oil and sprinkle the sesame seeds over them. On a large serving platter, make a swirl of the feta sauce, then arrange the potatoes on top. Drizzle the remaining herb oil for extra zing and finish everything off with some smoked paprika, chili flakes, and a sprinkle of flaky sea salt. Serve warm—this is one dish you’ll want to come back to over and over.

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Tips from My Kitchen

Double Roast Trick: Roasting the potatoes twice is my secret to perfect crispiness—don’t rush this step.
Lemon Handling: Removing seeds before chopping lemon wedges prevents bitterness in your herb oil.
Room Temp Cream Cheese: Softening the cream cheese beforehand makes blending with feta effortless and silky.
Sesame Seed Toast: Toast your sesame seeds lightly in a dry pan before adding to enhance their nuttiness.

How to Serve Crispy Oregano Roasted Potatoes with Feta Sauce Recipe

Crispy Oregano Roasted Potatoes with Feta Sauce, roasted potato side dish, oregano roasted potatoes, feta sauce recipe, flavorful potato side - The image shows two white plates of roasted potato wedges on a white marbled surface. The larger plate is filled with golden brown potato wedges that have a crispy texture and are spread over a base layer of creamy white sauce. The potato wedges are scattered with small green herbs and drizzled with an oil-based herb dressing. Small dollops of white sauce are placed on top of some wedges, and a few tiny green leaves add color contrast. On the smaller plate, a few potato wedges rest on a similar white sauce layer, with a silver fork holding one wedge. The scene is bright and natural, capturing the textures of the potatoes and sauce clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I typically finish these potatoes with a sprinkle of smoked paprika and chili flakes for a pop of color and a bit of smoky heat. Fresh oregano leaves scattered on top add a lovely fresh aroma and visual appeal. And don’t forget the flaky sea salt—just a few flakes make all the difference.

Side Dishes

This dish pairs beautifully with grilled chicken or lamb, crisp green salads, or even alongside a roasted vegetable platter for a veggie-packed meal. The feta sauce also makes it a great companion to Mediterranean-inspired mains or even as part of a mezze spread.

Creative Ways to Present

For special occasions, I like to serve these potatoes in a rustic cast-iron skillet placed right on the table, swirling the feta sauce around the edges for guests to dip into easily. Another fun way is layering them in a shallow glass dish, drizzling herb oil between potato layers, and topping with crumbled feta for a visually stunning presentation.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover potatoes in an airtight container in the fridge. Because they’re already crisped, they hold up well without getting soggy overnight if properly cooled first. Just avoid mixing in the feta sauce until serving to keep flavors fresh.

Freezing

I don’t typically freeze these potatoes after roasting since the texture can suffer, but the feta sauce freezes beautifully in small portions. Just thaw it in the fridge and give it a quick stir before serving.

Reheating

To reheat, spread leftover potatoes on a baking sheet and warm in a 375°F oven for 10-15 minutes to bring back their crispy exterior. Avoid microwaving as it tends to make them a bit soggy. Add fresh herb oil and feta sauce after reheating for the best flavor.

FAQs

Can I use regular potatoes instead of baby potatoes in this Crispy Oregano Roasted Potatoes with Feta Sauce Recipe?

Yes! You can use regular potatoes, but I recommend cutting them into even-sized chunks to ensure they roast evenly and crisp up. Just keep an eye on the cooking time since larger pieces might need a bit longer in the oven.
What can I substitute for fresh oregano if I don’t have any?

If you don’t have fresh oregano on hand, dried oregano works in a pinch—just use about one-third of the amount since dried herbs are more concentrated. Alternatively, fresh thyme or rosemary also pair nicely with roasted potatoes.
How do I make the feta sauce less tangy?

To tone down the tanginess, reduce the amount of lemon juice or add a bit more cream cheese or a small dollop of Greek yogurt to soften the flavor without losing the creamy texture.
Can I prepare this recipe ahead of time?

Yes! You can roast the potatoes a few hours ahead and let them cool. Keep the herb oil and feta sauce refrigerated separately. Just reheat the potatoes in the oven before serving and toss with herb oil and feta sauce fresh for best results.

Final Thoughts

This Crispy Oregano Roasted Potatoes with Feta Sauce Recipe has become a comfort staple in my kitchen and one of those dishes I’m always excited to share with friends and family. It’s simple yet bursting with fresh, vibrant flavors and textures that you just can’t beat. I hope you give it a try—it’s the kind of recipe you’ll want to make again and again. Enjoy every crispy, creamy bite!