Mediterranean Roasted Potatoes Recipe With Creamy Feta Sauce Will Leave You Speechless by Jan Mostrom

When entertaining, I find roasted potatoes to be such a crowd-pleaser. But these roasted potatoes with oregano and a creamy feta sauce hit another level of taste! Not only do these Greek-inspired roasted potatoes present beautifully, but the combination of flavors is so interesting and delicious! You might want to save this recipe for a special occasion, but your family might just beg you to make them for dinner on Monday or Tuesday or Wednesday or...

To make these roasted potatoes for dinner tonight, you will need the following ingredients: small Yukon gold potatoes (they are so buttery!), fresh lemons, garlic, fresh oregano, extra-virgin olive oil, salt and black pepper, fresh herbs, honey, crushed red pepper flakes, feta cheese (read why feta might be the healthiest cheese in the world), cream cheese, lemon juice and optional smoked paprika for serving.

This gluten-free Mediterranean recipe really is a showstopper! Serve these tender, crispy potatoes as a side dish with chicken, pork, lamb, seafood, beef or whatever you enjoy. Be sure to print out lots of copies of the recipe for those guaranteed requests!

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Cuisine: Greek / Mediterranean 
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Total Time: 60 to 65 minutes
Servings: 6

Ingredients

Potatoes

• 3 pounds small Yukon gold potatoes, cut lengthwise in half or quarters, if large
• 1 lemon, quartered
• 4 cloves garlic, peeled

• 1/4 cup fresh oregano, chopped

• 1/8 cup plus 1/3 cup extra virgin olive oil (divided)
• 1/2 cup mixed chopped herbs l(basil, dill, parsley and/or rosemary)
• 2 teaspoons honey
• crushed red pepper flakes, to taste (optional)



Feta Sauce 

• 8 ounces feta cheese
• 3 ounces cream cheese, at room temperature
• 2 - 4 tablespoons lemon juice

• 1/4 teaspoon smoked paprika, serving (optional)

Helpful Products

• Serving Platter
• Tongs
• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Food Processor
• Baking Sheet
• Blender
• Parchment Paper
• Smoothie Glasses
• Airtight Containers
• Pepper Grinder

Recipe Notes

• If you can't find Yukon gold potatoes, use fingerlings or tiny red or white potatoes.

• Store any leftovers in an airtight container for up to four days.

Here's how to make it: 

1. Put the potatoes, lemon wedges, garlic cloves, oregano, 1/8 cup olive oil, salt and black pepper in a large mixing bowl.
   
2. Toss well to combine and then place on a parchment paper-lined baking sheet or pan.
   
3. Bake in a preheated 425-degree F oven for 20 minutes or until the potatoes are fork tender.
   
4. Take the potatoes out of the oven. Take the garlic cloves and lemon wedges and place on a cutting board. Place the potatoes back in the oven to roast for another 20 to 25 minutes or until well browned and crispy.
   
5. While the potatoes cook, chop garlic and 2 lemon wedges well, removing seeds but keeping the peel. Place them into a medium bowl and add 1/3 cup olive oil, fresh herbs, honey, salt, black pepper and crushed red pepper flakes, to taste. Bend with a fork.
6. Make the feta sauce by placing soft cream cheese, feta and lemon juice in a blender or food processor. Blend until smooth. Add more lemon juice, as needed, to thin the sauce to the desired consistency.
   
   
7. To serve, swirl the feta sauce on a platter or in a large bowl and place the potatoes on top, drizzling the honey herb sauce over the top of the potatoes. Sprinkle with paprika and more crushed red pepper flakes, if desired, and enjoy!
   

Nutrition Facts Per Serving

Calories: 442

Total Fat: 25.1g

Saturated Fat: 10.8g

Cholesterol: 49mg

Sodium: 486mg

Total Carbohydrate: 50.7g

Dietary Fiber: 3.9g

Total Sugars: 30.9g

Protein: 9.6g

Vitamin D: 0mcg

Calcium: 299mg

Iron: 4mg

Potassium: 608mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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