There are potato lovers and potato haters. Guszti, my
godfather was a potato hater. We used to ask him “why aren’t you eating your potatoes”;
and he would tell us with a straight face “my legs hurt from it”. I married to
a potato lover. When you make potatoes as often as I do, you have to look for
ways of cooking them and sometimes it is just easier to make it into a one dish
meal. This was adapted from CaliZona. Parboiling the potatoes really cuts down
on the roasting time.
LEMON FETA ROASTED POTATOES
5 medium sized red potatoes
Marinade:
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1/4 cup white or rose` wine
1 Tbsp oregano
1/2 tsp thyme
1 tsp Greek seasoning
salt and pepper to taste
Feta Mix:
1/2 cup feta cheese
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
Vegetables:
1/4 cup chopped sun dried or oven dried tomatoes
1/2 cup red onions diced
3 cloves garlic
1/2 red pepper, diced [I used frozen, but fresh is good]
- Wash and chop the potatoes into small cubes and slightly precook. Keep an eye on them this will only take a few minutes. Potatoes will be cooked on the outside, but the middle should still be firm. Drain the potatoes and plunge them into ice water to stop the cooking process.
- When the potatoes have cooled down to room temperature, drain and transfer them to a large bowl.
- Preheat the oven to 400F.
- In a bowl combine marinade ingredients.
- Add the marinade mix to the potatoes and mix to coat evenly.
- Transfer the marinated potatoes in a 9′ by 13 inch glass baking dish.
- Bake the potatoes for 30-40 minutes or until the potatoes are tender.
- Meanwhile make the feta mix and set it aside.
- Chop the sun dried or oven dried tomatoes [if you use cherry tomatoes leave them whole] and set them aside.
- Chop the red onion, mince the garlic and dice the red pepper and set them aside.
- Remove dish from the oven and scatter the feta mix and the vegetables over the top.
- Place the dish back in the oven and bake for 20 minutes longer and serve.
