Oven-roasted Potatoes with Garlic, Olives, Feta and, Oregano

189

Crispy golden-brown on the outside, velvety and fluffy on the inside. This technique speeds up cooking and the olives, feta and garlic deliver bursts of flavour.

servings

min

min

min

2	pounds	potatoes skin-on, scrubbed, and cut into 3/4 inch wedges	*
2 ½	tablespoons	olive oil	*
1	x	salt	*
1	x	black pepper	*
2	cloves	garlic	*
¼	cup	kalamata olives pitted and finely diced	*
½	cup	feta cheese crumbled	*
1	tablespoon	lemon juice	*
1	tablespoon	oregano fresh, chopped	*

Preheat oven to 425℉ (220℃) F. Add the potatoes and olive oil to a bowl, toss, and season generously with salt and fresh ground black pepper.
Arrange the potatoes, flesh side down in a single layer on a rimmed baking sheet. Cover with aluminum foil, crimping the edges, and cook on the middle rack of the oven for about 20 minutes.
Meanwhile, mash the garlic with 1/8 teaspoon of salt and transfer to a bowl with the olives, feta cheese and lemon juice.
After cooking the potatoes for 20 minutes, remove the aluminum foil from the pan. Continue roasting the potatoes, until the side of the potatoes that is face-down in the pan is golden brown and crusty, about 15 more minutes. Using a spatula, carefully flip the potatoes over so that the opposite flesh side is now touching the bottom of the pan. Try not to disturb the crust by pressing the spatula against the pan when turning the wedges. Return the pan to the oven and roast for another 7 to 12 minutes.
A few minutes before the potatoes are finished cooking, sprinkle with the chopped oregano. Remove from the oven and toss with the olive, garlic and feta mixture to coat.

Serve warm.

* not incl. in nutrient facts

907.2	g	potatoes skin-on, scrubbed, and cut into 3/4 inch wedges	*
38	ml	olive oil	*
1	x	salt	*
1	x	black pepper	*
2	cloves	garlic	*
59	ml	kalamata olives pitted and finely diced	*
118	ml	feta cheese crumbled	*
15	ml	lemon juice	*
15	ml	oregano fresh, chopped	*