Oven-roasted Potatoes with Garlic, Olives, Feta and, Oregano
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.
skin-on, scrubbed, and cut into 3/4 inch wedges
pitted and finely diced
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.