Crispy Lemon Potatoes (Print Version)
# Ingredients:
01 -
1 teaspoon garlic powder.
02 -
4-5 ounces feta cheese, crumbled or chopped.
03 -
6 tablespoons olive oil, split up.
04 -
1/4 cup fresh dill, chopped big.
05 -
3/4 teaspoon kosher salt.
06 -
1 1/2 teaspoons dried oregano.
07 -
Half a teaspoon of black pepper.
08 -
1 small lemon sliced thin (or half of a big one).
09 -
1.5 pounds baby potatoes, like petite yellow or gold.
# Instructions:
01 -
Cook the potatoes in a pot of salted water for 10 to 15 minutes until soft enough to poke with a fork. Let them drain and cool off for a bit.
02 -
Combine oregano, garlic powder, salt, pepper, and 3 tablespoons of olive oil in a bowl.
03 -
Spread the potatoes on a lined pan, drizzle half the oil mix on top. Smash them with a jar's base, toss on lemon slices, then use whatever oil mix is left to brush them again.
04 -
Bake the potatoes at 450ºF for 30 minutes till they’re crispy and golden brown.
05 -
Chop up those roasted lemon slices really small, then whisk them with 3 tablespoons of olive oil and a tiny bit of salt.
06 -
Drizzle the lemon dressing over the roasted potatoes, then mix with the feta cheese and dill. Enjoy it while it’s warm!
# Notes:
01 -
Keep leftovers in the fridge for up to four days.
02 -
Warm them back up in the oven at 350ºF.
03 -
It’s not good for freezing.