Crispy Lemon-Feta Roasted Potatoes

Ingredients

Ingredients

• 1.5 lb baby yellow potatoes
• 1/4 cup + 3 Tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 1.5 tsp granulated garlic
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 1 lemon
• 4 to 5 oz feta cheese
• 0.25 cups fresh dill

Instructions

1. Boil potatoes in a pot of generously salted water until fork-tender, about 10 to 15 minutes. Drain, and let cool slightly. Slice into halves.
2. Preheat oven to 450ºF.
3. In a small bowl, combine 1/4 cup olive oil, oregano, garlic powder, salt, and black pepper; mix well.
4. Transfer potatoes to a large rimmed baking sheet coated with parchment paper. Drizzle with half of the oil mixture and toss to coat. Arrange potatoes, cut side down, about 2 inches apart on prepared baking sheet.
5. Using the bottom of a jar or glass, gently press down on the potatoes until they’re about 1/2 inch in thickness. Nestle lemon slices in among the potatoes, and brush remaining oil mixture over lemons and potatoes.
6. Roast for 30 minutes, until golden and crisp.
7. Remove lemon slices from the pan and transfer to a cutting board. Use a sharp chef’s knife to very finely mince the lemon, and add to a small bowl. Combine with remaining 3 Tbsp. extra-virgin olive oil and a good pinch of salt; mix well.
8. Pour lemon dressing over potatoes and add feta; toss well. Transfer to a bowl, add fresh dill, and give it one more toss before serving warm. Garnish with extra cracked black pepper.