Hey fellow foodies! Today we’re making one of my new favorite side dishes. If you’re a potato lover like me, you’ll love these, trust me. In fact, you just may find yourself dreaming about them they are that delectable. Plus, they are super easy and add a touch of fancy to your dinner.
Now we all know that potatoes are a great side dish, but these potatoes are more than that. They demand your attention, they shout “Hey, we will not play second fiddle to chicken! We are lemony, flavorful potato-licious goodness.” Well, at least that’s what I heard anyway. Oh… your food doesn’t talk to you? Yeah… me neither. 😉
Roasted Greek Potatoes with Feta Cheese and Lemon –
(Recipe found @ http://www.cinnamonspiceandeverythingnice.com)
Roasted potatoes with feta cheese, herbs, and lemon… yes, please! This has become my go-to side dish as it’s so easy to throw together. You start out by covering the potato chunks in herbs and roasting these babies in oven.
You then whip up a simple and yummy marinade made up of lemon juice and parsley for the feta cheese to take a bath in.
When the potatoes are done roasting do your best to resist diving in as they are not quite finished yet. To finish them off, pour the lemony marinade over the potatoes and back in the oven they go for just 5 more minutes.
What you end up with is this lovely dish of potato heaven. I love the way the lemon and feta cheese give these potatoes a sweet and tangy taste. The flavors compliment each other perfectly. Hope you give ’em a try soon! 🙂
4 cups potatoes, 3/4″ cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
3/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
1/2 cup feta cheese, chopped/crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Preheat oven to 400 degrees F. Lightly grease a large baking sheet with oil.
In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
Meanwhile, marinate the feta in the lemon juice and parsley.
Remove from oven and toss the potatoes with the lemony feta right on the pan; cook 5 more minutes. Serve immediately. Yields 3-4 servings.