` Lemon Olive Oil Fingerling Potatoes with Feta - Olive Oil Times

Lemon Olive Oil Fingerling Potatoes with Feta

These roasted potatoes take it one step further by adding fresh feta, the vibrant flavor of an extra-virgin olive oil and the brightness of fresh lemon juice at the end.
Lemon Olive Oil Fingerling Potatoes with Feta
Lemon Olive Oil Fingerling Potatoes with Feta
Oct. 26, 2020
Christina Mercado

The cul­ti­va­tion of pota­toes began thou­sands of years ago in South America before mak­ing their jour­ney north and then over to Europe in the 16th cen­tury. They quickly became a sta­ple in many cuisines as they were found to be easy to grow and a source of sustenance. 

From mashed to fried, baked to gratins, it’s evi­dent that pota­toes con­tinue to be an impor­tant part of our diet for how they carry fla­vors. This recipe takes a sim­ple roasted potato and makes it the per­fect side for any dish by adding lay­ers or fla­vor, start­ing with a rich extra vir­gin olive oil. 

lemon-olive-oil-fingerling-potatoes-with-feta-olive-oil-times-lemon-olive-oil-fingerling-potatoes-with-feta

Lemon Olive Oil Fingerling Potatoes with Feta

5 from 4 votes
Course: Appetizers, SidesCuisine: MediterraneanDifficulty: Easy
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

30

min­utes

Roasted pota­toes are the per­fect side to any meal. Quick to make and full of fla­vor; They can accom­pany an omelet for break­fast, a sand­wich for lunch, or a grilled chicken for din­ner.

This recipe takes it one step fur­ther by adding the vibrant fla­vor of extra vir­gin olive oil and the bright­ness of fresh lemon juice at the end. Creamy pieces of crum­bled feta folded into the hot pota­toes add a del­i­cate salty fla­vor, mak­ing these pota­toes deli­cious enough to eat on their own.

Ingredients

  • 1 lb fin­ger­ling pota­toes, quartered

  • 3 Tbsp refined olive oil

  • 1 tsp sea salt

  • 1/2 tsp black pep­per

  • 1/2 tsp oregano

  • 1/4 tsp paprika

  • 1 Tbsp extra vir­gin olive oil

  • 2 tsp fresh lemon juice

  • 1 oz feta cheese, crumbled

Directions

  • Preheat oven to 375 degrees F
  • Add pota­toes to a medium pot with salted water. Bring pot to a boil and cook until pota­toes are al dente. Strain pota­toes out of water and into a medium bowl.
  • Toss fin­ger­ling pota­toes with blended oil, salt, pep­per, paprika, and oregano. Arrange onto a sheet tray lined with parch­ment paper.
  • Bake for 20 – 25 min­utes. Remove from the oven just when they start turn­ing brown. A fork should be able to eas­ily go though the potatoes.
  • In a bowl, toss baked pota­toes in with extra-vir­gin olive oil and lemon juice until well com­bined. Just before serv­ing, fold in feta crumbles!

Notes

  • Use a refined olive oil to bake the pota­toes as the oven is at a high tem­per­a­ture. Reserve the extra vir­gin olive oil to toss the pota­toes with after for the best flavor!

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