Lemon Feta Potatoes (Print Version)
# Ingredients:
01 -
1.5 lbs baby yellow potatoes or petite gold.
02 -
6 tablespoons extra-virgin olive oil, divided.
03 -
1 1/2 teaspoons dried oregano.
04 -
1 teaspoon garlic powder.
05 -
3/4 teaspoon kosher salt.
06 -
1/2 teaspoon black pepper.
07 -
1 small lemon, thinly sliced (or 1/2 large).
08 -
4-5 ounces feta cheese, cut or crumbled.
09 -
1/4 cup fresh dill, roughly chopped.
# Instructions:
01 -
Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool slightly.
02 -
Mix 3 tablespoons olive oil with oregano, garlic powder, salt, and pepper.
03 -
Place potatoes on lined baking sheet, drizzle with half the oil mixture. Smash with jar bottom, add lemon slices, brush with remaining oil.
04 -
Roast at 450ºF for 30 minutes until golden and crisp.
05 -
Finely mince roasted lemon slices, mix with 3 tablespoons olive oil and pinch of salt.
06 -
Pour lemon dressing over potatoes, add feta and dill. Toss and serve warm.
# Notes:
01 -
Leftovers keep up to 4 days refrigerated.
02 -
Reheat at 350ºF in oven.
03 -
Not recommended for freezing.