Description
A flavorful and crispy roasted baby potatoes recipe with fresh oregano and a zesty lemon garlic herb oil, served alongside a creamy, tangy feta sauce. Perfect as a savory side dish for any meal.
Ingredients
Scale
Potatoes & Seasoning
- 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
Herb Oil
- 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
Feta Sauce
- 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
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the potatoes.
- Roast Potatoes Initially: On a baking sheet, toss the baby potatoes, lemon wedges, garlic cloves, and chopped oregano with 1/4 cup olive oil. Season well with kosher salt and black pepper. Spread in a single layer and roast for 20 minutes until the potatoes start to become tender.
- Crisp Potatoes: Remove the baking sheet from the oven. Take away the charred lemon and garlic pieces from the pan. Return the baking sheet to the oven and continue roasting for another 25 minutes or until the potatoes are golden and crispy.
- Prepare Herb Oil: Finely chop 1 to 2 roasted lemon wedges, including rind but no seeds. Mash the roasted garlic into a paste. In a bowl, combine lemon pieces, garlic paste, 1/3 cup olive oil, mixed herbs, and honey. Season the mixture with salt, pepper, and chili flakes to taste. Stir well.
- Make Feta Sauce: In a blender, combine feta cheese, cream cheese, and 2 tablespoons lemon juice. Blend until smooth and creamy. Add more lemon juice, up to 4 tablespoons total, to thin the sauce as preferred.
- Toss Potatoes and Serve: Once potatoes are out of the oven, toss them with half of the prepared herb oil and sprinkle over sesame seeds. On a large serving plate, swirl the creamy feta sauce, then arrange the potatoes on top. Drizzle the remaining herb oil over the potatoes and sprinkle smoked paprika, chili flakes, and sea salt to finish. Serve warm.
Notes
- Ensure potatoes are cut into uniform sizes for even roasting.
- You can substitute fresh oregano with dried oregano in smaller quantities if fresh is unavailable.
- Adjust chili flakes according to your heat preference.
- Use full-fat cream cheese for best creamy texture in the feta sauce.
- If you prefer a nuttier flavor, toast the sesame seeds lightly before adding.
- This dish pairs wonderfully with grilled meats or as part of a vegetarian meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
