Golden, crispy roasted potatoes infused with fresh oregano, garlic, and warm spices, served with a creamy yogurt sauce. This easy yet flavorful dish makes the perfect side for any meal, offering a delicious balance of crunch, creaminess, and Mediterranean-inspired flavors.
Why You’ll Love This Recipe
- Perfectly Crispy – Roasting at high heat creates a crispy, golden-brown exterior.
- Herb-Infused Flavor – Oregano, garlic, and paprika add depth to the dish.
- Simple and Quick – Just a few ingredients and minimal prep time.
- Light and Healthy – Made with olive oil and served with a protein-packed Greek yogurt sauce.
- Versatile Side Dish – Pairs well with grilled meats, fish, or vegetarian mains.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Roasted Potatoes:
- 1 1/2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Directions
- Preheat the Oven – Set your oven to 425°F (220°C).
- Season the Potatoes – In a large bowl, toss the halved potatoes with olive oil, oregano, garlic powder, smoked paprika, salt, black pepper, and red pepper flakes (if using).
- Roast – Spread the seasoned potatoes onto a baking sheet in a single layer. Roast for 30–35 minutes, flipping them halfway through, until they are golden and crispy.
- Prepare the Yogurt Sauce – In a small bowl, mix the Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper until smooth.
- Serve – Spread the yogurt sauce on a plate and top with the roasted potatoes. Garnish with fresh oregano if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Calories: 280 kcal per serving
Variations
- Use Different Herbs – Swap oregano for thyme, rosemary, or basil for a unique twist.
- Make It Spicier – Add extra red pepper flakes or drizzle with hot sauce.
- Try a Different Sauce – Serve with tzatziki, hummus, or a spicy aioli instead of yogurt sauce.
- Add Cheese – Sprinkle freshly grated Parmesan or crumbled feta over the potatoes before serving.
- Use Sweet Potatoes – Substitute baby potatoes with diced sweet potatoes for a slightly sweeter variation.
Storage/Reheating
- Refrigeration: Store leftover roasted potatoes in an airtight container for up to 3 days. Keep the yogurt sauce separate.
- Reheating: Reheat potatoes in the oven at 375°F (190°C) for 10 minutes or in an air fryer for 5 minutes to restore crispiness.
- Freezing: Not recommended, as roasted potatoes may lose their crisp texture when thawed.
FAQs
How do I make sure the potatoes get crispy?
Roast them at high heat (425°F), avoid overcrowding the baking sheet, and flip them halfway through cooking.
Can I use a different type of potato?
Yes! Yukon Gold or russet potatoes cut into small cubes work well too.
Is the yogurt sauce necessary?
No, but it adds a creamy, tangy contrast to the crispy potatoes. You can also serve them with ketchup or aioli.
Can I make this recipe vegan?
Yes! Swap Greek yogurt for a dairy-free alternative like coconut or almond-based yogurt.
What other spices can I add?
Cumin, coriander, onion powder, or cayenne pepper can enhance the flavor.
Do I need to peel the potatoes?
No, leaving the skins on helps them crisp up and adds extra nutrients.
Can I use fresh oregano instead of dried?
Yes! Use about 1 tablespoon of fresh oregano instead of dried.
Can I cook these potatoes in an air fryer?
Yes! Air fry at 400°F (200°C) for about 20–25 minutes, shaking the basket halfway through.
What main dishes pair well with these potatoes?
They go great with grilled chicken, steak, fish, or even a hearty salad.
How do I keep leftovers from getting soggy?
Reheat in the oven or air fryer instead of the microwave to maintain crispiness.
Conclusion
Crispy Oregano Roasted Potatoes are a simple yet flavorful side dish that complements any meal. The combination of golden-brown potatoes, fragrant oregano, and a creamy yogurt sauce makes this a go-to recipe for both casual dinners and special occasions. Try this easy recipe today and enjoy the perfect balance of crunch and creaminess!
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PrintCrispy Oregano Roasted Potatoes
Golden, crispy roasted baby potatoes infused with fresh oregano, garlic, and warm spices, served with a tangy, creamy yogurt sauce. This easy and flavorful side dish is perfect for any meal!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Roasted Potatoes:
- 1 1/2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
-
Preheat & Prep:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss halved baby potatoes with olive oil, dried oregano, garlic powder, smoked paprika, salt, and black pepper.
-
Roast the Potatoes:
- Spread potatoes in a single layer on a baking sheet.
- Roast for 30-35 minutes, flipping halfway, until crispy and golden brown.
-
Make the Yogurt Sauce:
- In a small bowl, mix Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper. Stir until smooth.
-
Serve & Enjoy:
- Spread the yogurt sauce on a serving plate and top with crispy roasted potatoes.
- Garnish with fresh oregano and enjoy warm!
Notes
- For an herby twist, add fresh chopped parsley or thyme before serving.
- Swap Greek yogurt for sour cream or a dairy-free alternative if needed.
- These potatoes pair well with grilled meats, roasted vegetables, or as a snack on their own.