Crispy Feta Potatoes (Print Version)
# Ingredients:
01 -
Petite gold or baby yellow potatoes (1.5 lbs).
02 -
6 tablespoons olive oil, extra virgin, use in parts.
03 -
1 and 1/2 teaspoons dried oregano.
04 -
1 teaspoon garlic powder.
05 -
3/4 teaspoon kosher salt.
06 -
1/2 teaspoon ground black pepper.
07 -
1 small lemon (or half a large one), sliced thin.
08 -
Feta cheese, crumbled or cubed (4-5 ounces).
09 -
1/4 cup fresh dill, chopped roughly.
# Instructions:
01 -
Bring salted water to a boil, cook potatoes until soft enough to pierce with a fork (10-15 mins). Drain and let cool slightly afterward.
02 -
Combine oregano, garlic powder, salt, and pepper with 3 tablespoons of the olive oil.
03 -
On a baking sheet lined with parchment, arrange the potatoes. Use the bottom of a jar to press them flat. Drizzle half the oil mixture, add lemon slices, then brush on the remaining oil blend.
04 -
Bake at 450ºF for half an hour until crispy and golden brown.
05 -
Chop up roasted lemon slices finely, mix with salt and 3 tablespoons olive oil.
06 -
Pour the lemon mix over the potatoes, then toss with dill and feta. Enjoy while still warm.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days.
02 -
Warm leftovers again in the oven at 350ºF.
03 -
Freezing isn’t advised for this.