Crispy Oregano Roasted Potatoes with Creamy Feta Sauce Recipe

Ben Carraoli

Crispy Oregano Roasted Potatoes with Creamy Feta Sauce Recipe

I’ve made these crispy oregano roasted potatoes more times than I can count, and every single time they disappear fast. The potatoes come out perfectly golden and crunchy on the outside, yet soft and fluffy inside. What really makes me fall in love with this dish is the creamy feta sauce—it’s tangy, smooth, and unbelievably good with the herby potatoes.

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Prep Time 10

Cook Time 40

Servings: 4

Ingredients Method Notes

Ingredients

Baby potatoes – 2 pounds: Small baby Yukon gold or red potatoes roast evenly stay fluffy inside, and turn extra crispy on the outside.
Olive oil – 4 tablespoons: Helps the potatoes brown perfectly while carrying the oregano and spices evenly over each piece.
Dried oregano – 2 teaspoons: Provides a bold earthy flavor that holds up well during high-heat roasting.
Garlic powder – 1 teaspoon: Adds smooth garlic flavor without the risk of burning like fresh garlic.
Smoked paprika – ½ teaspoon: Adds gentle smokiness and depth that enhances the roasted taste.
Salt – 1½ teaspoons: Essential for drawing out moisture and bringing out the potatoes’ natural flavor.
Black pepper – ½ teaspoon: Adds mild heat and balances the richness of the oil and feta sauce.
Feta cheese – ¾ cup crumbled: Block feta crumbled fresh creates a creamier, tangier sauce than pre-crumbled cheese.
Greek yogurt – ½ cup: Keeps the feta sauce thick smooth, and lightly tangy without heaviness.
Fresh lemon juice – 1 tablespoon: Brightens the sauce and cuts through the saltiness of the feta.
Honey – 1 teaspoon: Adds subtle sweetness to balance the salty and tangy flavors.
Fresh oregano or parsley – 2 tablespoons chopped: Adds freshness, color, and a final aromatic finish.

Method

Start by preheating your oven to 425°F (220°C). I wash and dry the potatoes well, then cut them into halves or quarters depending on size. Keeping them similar in size ensures even roasting.
I toss the potatoes in a large bowl with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Make sure every piece is well coated so each bite is flavorful and crispy.
Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast them for about 35–40 minutes, flipping halfway through, until they’re deeply golden and crisp on the edges.
While the potatoes roast, I blend feta, Greek yogurt, lemon juice, honey, and a splash of water until smooth. The sauce should be creamy but still thick enough to drizzle.
Once the potatoes are out of the oven, I sprinkle them with fresh herbs. Serve them hot with the creamy feta sauce drizzled on top or on the side for dipping.

Notes

I found that roasting the potatoes at high heat is the key to getting that perfect crispy texture without drying them out.
I always use parchment paper because it prevents sticking and helps the potatoes brown evenly.
Letting the potatoes rest for a couple of minutes after roasting makes them even crispier.
I like to taste the feta sauce before serving and adjust the lemon or salt based on my preference.
Adding fresh herbs at the end gives the dish a fresher, brighter finish every time.