MINI OVEN POTATOES

These are inspired by one of my favorite cookbook authors, Ottolenghi. Eat these potatoes as they are, as a side, or with a wedge of lemon.

INGREDIENTS & EQUIPMENT

1/2 lb mini potatoes

4 tbsp olive oil

Salt to taste

6 garlic cloves, minced

3 rosemary sprigs

3 thyme sprigs

5 1/4 oz feta, crumbled

Sheet pan

Parchment paper

Fork

Serving platter

METHOD

PREHEAT oven to 450℉​

RINSE the potatoes and place them on the sheet pan.

ADD the olive oil, garlic, rosemary, thyme, and salt.

MIX them up until thoroughly combined and put the pan in the oven.

COOK for 25 minutes and remove from the oven.

SMASH each potato with a fork, drizzle more olive oil, and add feta, to taste.

COOK for another 25 minutes.

SERVE it up with lemon juice or my greek yogurt aioli.

NOTES

OVER ACHIEVERS: You can parboil the potatoes up to 6 hours in advance.

LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.

SWAPS: You can use any herbs of choice. | feta is optional.

MINI OVEN POTATOES

REVIEWS

© 2020 by Emma Gabay