Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Extra crispy, herb-crusted potato chunks paired with a tangy, whipped feta and Greek yogurt dipping sauce.
Ingredients
Scale
- 3 pounds Yukon Gold Potatoes, peeled and cubed
- 1/3 cup Extra Virgin Olive Oil
- 2 tablespoons Dried Oregano
- 3 tablespoons fresh Lemon Juice
- 5 cloves Garlic (4 minced, 1 whole)
- 1 cup Feta Cheese, crumbled
- 1/2 cup Greek Yogurt, plain
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat oven to 425°F (220°C) with a metal roasting pan inside.
- Boil potato chunks in salted water for 8-10 minutes until slightly softened.
- Drain potatoes and shake them in the pot to create a starchy surface.
- Toss potatoes with olive oil, oregano, 4 minced garlic cloves, and 2 tablespoons of lemon juice.
- Spread potatoes on the hot roasting pan and bake for 45-50 minutes, flipping halfway.
- While potatoes roast, blend feta, yogurt, remaining lemon juice, and 1 garlic clove until smooth.
- Serve the hot, crispy potatoes with the chilled feta sauce for dipping.
Notes
- Preheating the pan prevents sticking and boosts crispiness.
- Shake the potatoes after draining to get those rough edges for a better crunch.
- Use full-fat yogurt for the best sauce consistency.