Crispy Oregano and Herb Potatoes with Whipped Feta

Such a great recipe!  I follow Half Baked Harvest on Instagram and saw this post a few weeks ago.  I used this as an a side dish one Saturday. I paired this with the Mustard Roasted Flounder I posted previously (mustard-roasted-flounder). This recipe is packed with flavor and was pretty easy to make.  I halved this recipe for the two of us. 

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, plus 1/3 cup extra virgin olive oil

kosher salt and black pepper

1/2 cup mixed chopped herbs, basil, dill, or parsley

2 teaspoons honey

1-2 tablespoons sesame seeds

Feta

8 ounces feta cheese

3 ounces cream cheese, at room temperature

2-4 tablespoons lemon juice

1/4 teaspoon smoked paprika

chili flakes

Instructions

 Preheat the oven to 425° F.

 On a baking sheet, toss the potatoes, lemon wedges, garlic cloves, and oregano with 1/4 cup olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender. 

Remove the potatoes from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 minutes more, until crispy.  To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.

 To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice. Grab the potatoes from the oven and toss with half the herb oil and the sesame seeds. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over the remaining herb oil and sprinkle everything with paprika, chili flakes, and sea salt. Eat warm. Sooo delicious.