Crispy Lemon Potatoes (Print Version)
# Ingredients:
01 -
1/4 cup chopped fresh dill.
02 -
4-5 ounces crumbled or chopped feta cheese.
03 -
1 teaspoon garlic powder.
04 -
1.5 pounds petite gold or baby yellow potatoes.
05 -
6 tablespoons olive oil, split.
06 -
3/4 teaspoon coarse salt.
07 -
1 small lemon, thinly sliced (use half if it's large).
08 -
1/2 teaspoon ground pepper.
09 -
1 1/2 teaspoons oregano, dried.
# Instructions:
01 -
Cook potatoes in salted water until they're just tender, about 10-15 minutes. Drain them and let cool for a bit.
02 -
Combine oregano, garlic powder, salt, and pepper with 3 tablespoons of olive oil.
03 -
On a lined baking sheet, place the potatoes and pour half of the oil mix over them. Smash flat using the bottom of a jar; add lemon slices and brush with the rest of the oil.
04 -
Cook in the oven at 450ºF for around 30 minutes until the edges are crisp and golden.
05 -
Chop roasted lemon slices finely, then mix with 3 tablespoons olive oil and a touch of salt.
06 -
Drizzle the lemon dressing over the potatoes and toss with feta and dill. Enjoy warm.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days.
02 -
Warm them back up in the oven at 350ºF.
03 -
Don't freeze these—they won't hold up well.