Crispy Potatoes Lemon (Print Version)
# Ingredients:
01 -
Petite gold or baby yellow potatoes (1.5 lbs).
02 -
6 tablespoons of extra-virgin olive oil, split.
03 -
1 1/2 teaspoons of dried oregano.
04 -
1 teaspoon garlic powder.
05 -
3/4 teaspoon kosher salt.
06 -
1/2 teaspoon black pepper.
07 -
1 small lemon, sliced thinly (or use half a large one).
08 -
4-5 ounces of feta cheese, crumbled or cut into pieces.
09 -
A quarter cup of fresh dill, lightly chopped.
# Instructions:
01 -
Cook potatoes in salted boiling water for 10-15 minutes, just until they're soft when poked with a fork. Drain and let cool a bit.
02 -
Combine oregano, garlic powder, pepper, salt, and 3 tablespoons of olive oil in a bowl.
03 -
Line a baking tray, arrange potatoes on it. Smash each one with a jar’s base, drizzle half the oil mixture, add lemon slices, then brush on the rest.
04 -
Bake at 450ºF for 30 minutes until they turn crisp and have golden edges.
05 -
Chop roasted lemon slices finely, stir them into 3 tablespoons of olive oil with a pinch of salt.
06 -
Mix the potatoes with lemon dressing on top. Sprinkle with feta and toss in dill before serving warm.
# Notes:
01 -
Can store leftovers in the fridge for up to 4 days.
02 -
Warm them in the oven at 350ºF.
03 -
Freezing isn't suggested.