Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Ingredients:
4 cups fingerling potatoes, cut into cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup feta cheese, crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Lightly grease a large baking sheet with oil.
2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. Remove potatoes from oven and toss with the lemony feta right in the pan; cook 5 more minutes. Serve immediately.
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Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.
2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.
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Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Ingredients:
6 Meyer lemons
â…“ cup kosher salt
â…” cup fresh lemon juice
Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.
2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.
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Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
Ingredients:
1 pound asparagus stalks, trimmed of tough ends
1 pound fingerling potatoes, washed, scrubbed and cut in half
¼ cup olive oil
¾ cup preserved lemon vinaigrette (see recipe)
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat a charcoal or gas grill, brush grate lightly with olive oil. On a large sheet pan, spread out asparagus and potatoes. Drizzle with olive oil and season generously with salt and pepper.
2. Over medium heat, grill asparagus and potato halves (cut side down) until tender and just slightly charred, about 8-10 minutes, turning and flipping as needed.
3. Remove from the grill and transfer to a serving platter. Toss with the preserved lemon vinaigrette and fresh parsley, seasoning with more salt and pepper, as needed.
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Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Ingredients:
1 pound orzo pasta
1½ cups crumbled feta cheese
2 cups baby spinach
1 large garlic clove, minced
5 tablespoons olive oil
2 teaspoons freshly-chopped thyme
Zest of 1 lemon
¾ cup Panko-style breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Position a rack in the center of the oven and preheat oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Season with salt and pepper and remove from the heat.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the spinach mixture, feta, 2 more tablespoons of olive oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining tablespoon of oil, the remaining thyme, and a pinch of salt. Sprinkle on top of the pasta.
4. Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes before serving.
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