Here is a way to take potatoes to the next level. Delicious and full of flavor with a Greek spin. The recipe comes from Tieghan Gerard at Half Baked Harvest. I followed it closely with just a tweak here and there. Perfect side with beef, chicken & fish.
Total Time
1hr
4.0
1 Rating
Author: A Hint of Rosemary
Servings:
4
Ingredients
•
2
lb
Baby Potatoes
•
1/2
Lemon
•
1/3
cup
Olive Oil
, divided
•
2
cloves
Garlic
, minced
•
4
Tbsp
Chopped
Oregano Leaves
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
2
Tbsp
Grated
Parmesan Cheese
•
2
Tbsp
Fresh Basil
, chopped
•
3/4
cup
Feta Cheese
, sliced
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
On a large baking sheet, toss together the Baby Potatoes (2 lb), Lemon (1/2), Olive Oil (1 Tbsp), and a generous pinch of salt. Place in the oven and roast for 20 minutes or until the potatoes are fork tender.
3.
Remove the lemon from the pan. Use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about one fourth inch thickness.
4.
In a small bowl, combine Olive Oil (2 Tbsp), Garlic (2 cloves), and Oregano Leaves (4 Tbsp).
5.
Spoon the mixture evenly over the smashed potatoes. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Sprinkle with Parmesan Cheese (2 Tbsp).
6.
Return the potatoes to the oven and roast another 20 to 25 minutes or until golden and crisp.
7.
Meanwhile, finely chop half or all of the roasted lemon (peel and all) and add to a small bowl along with the remaining Olive Oil (2 Tbsp), Fresh Basil (2 Tbsp), and a pinch of salt.
8.
Transfer the potatoes to a serving dish. Drizzle the potatoes with the lemon mixture and serve with Feta Cheese (3/4 cup).
Nutrition Per Serving
CALORIES
443
FAT
23.7 g
PROTEIN
11.5 g
CARBS
47.3 g
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