For me, Spring always represents the start of simple, easy food...
Our dinner routine in these months usually consists of throwing some meat or chicken on the grill or pulling together a little pasta and then roasting some veggies or tossing together simple salads (I live for salad.) Luckily the girlies are down with this plan. They especially love (now after much consternation and cajoling...I don't give up easily friends) roasted asparagus and cauliflower and are nuts for lightly steamed broccoli drizzled with a little butter and lemon juice.
When we were at the beach last week my friend Julie (who is a master of this easy, fresh cooking) threw together some potatoes that seemed not only ridiculously simple but were literally the best potatoes I've ever had...sounds dramatic I know, but it's true...
Our dinner routine in these months usually consists of throwing some meat or chicken on the grill or pulling together a little pasta and then roasting some veggies or tossing together simple salads (I live for salad.) Luckily the girlies are down with this plan. They especially love (now after much consternation and cajoling...I don't give up easily friends) roasted asparagus and cauliflower and are nuts for lightly steamed broccoli drizzled with a little butter and lemon juice.
When we were at the beach last week my friend Julie (who is a master of this easy, fresh cooking) threw together some potatoes that seemed not only ridiculously simple but were literally the best potatoes I've ever had...sounds dramatic I know, but it's true...
So I set out to recreate them last night to serve with some grilled steak and (yep) roasted asparagus. They were fantastic. Definitely going into the regular rotation.
I would highly recommend giving them a whirl this weekend!
Roasted Potatoes with Feta Cheese:
I would highly recommend giving them a whirl this weekend!
Roasted Potatoes with Feta Cheese:
- Medium Red Potatoes (1-2 per person)
- Kosher salt
- Pepper
- Olive Oil
- Feta Cheese
- Rosemary
Pre-heat oven to 400
Pierce potatoes several times with a fork and put into a microwave safe boil. Toss with a generous amount of olive oil, kosher salt and pepper. Cook on high heat for about 8 minutes or until the potatoes are tender.
Transfer potatoes to a cookie sheet and transfer to pre-heated oven for about 15 minutes or until the outside of the potatoes start to crisp up a bit.
Once slightly crispy remove from oven and make a little slit in the top of each potato, smashing open a bit with a fork, put a good amount of crumbled feta cheese, chopped rosemary and more salt and pepper in each opening and put back in the oven for 5 minutes.
Before serving, smash the potatoes open a bit more and stir around in the olive oil that has collected on the bottom of the cookie sheet.
Pierce potatoes several times with a fork and put into a microwave safe boil. Toss with a generous amount of olive oil, kosher salt and pepper. Cook on high heat for about 8 minutes or until the potatoes are tender.
Transfer potatoes to a cookie sheet and transfer to pre-heated oven for about 15 minutes or until the outside of the potatoes start to crisp up a bit.
Once slightly crispy remove from oven and make a little slit in the top of each potato, smashing open a bit with a fork, put a good amount of crumbled feta cheese, chopped rosemary and more salt and pepper in each opening and put back in the oven for 5 minutes.
Before serving, smash the potatoes open a bit more and stir around in the olive oil that has collected on the bottom of the cookie sheet.
