Spring is a capricious season in the Maritimes.
Any given April could have you wading through gumboot-sucking muck, or battling thigh-high snowdrifts.
Still, the geese return, the sap runs and we muddle through it somehow- dreaming of warmer havens, with fresh lemons and rosemary bushes as tall as a person.
These Roasted Lemon Rosemary Potatoes with Feta bring to mind such Mediterranean places, and provide a tangy side to your main – from roast meats to frittatas. Or serve it with some hummus and olives for a vegetarian meal.
(If you are in Atlantic Canada, give Holmestead feta a try. It’s produced in Nova Scotia, and is available at local grocery stores. It is my new favorite feta – just the right balance of tang and salt, with a creamy texture that crumbles nicely.)
- 10-12 medium potatoes scrubbed (or 2 lbs / 1 kg baby potatoes)
- 1/4 cup / 60 ml olive oil
- 1/3 cup / 80 ml lemon juice
- 3/4 teaspoon / 3.75 ml salt
- 1-1/2 teaspoons / 7.5 ml rosemary leaves chopped
- 1-1/2 teaspoons / 7.5 ml honey
- Freshly ground pepper
- 1/2 cup / 125 ml crumbled feta
Cut potatoes into large chunks - each potato should make 6-8 pieces.
Place potatoes in a large pot, cover with water, and bring to boil. Simmer for 5 minutes, then remove from heat.
Let potatoes sit while you make dressing. Mix olive oil, lemon juice salt, rosemary and honey in small bowl. Drain potatoes and toss with dressing.
You can let potatoes sit to cool in the dressing, or cook immediately.
To cook, preheat oven to 400 degrees F. Leave a baking sheet in the oven while it preheats.
When the oven is ready, remove the baking sheet and spread potatoes out on the hot tray. Pour any remaining dressing over the potatoes.
Sprinkle with freshly ground pepper and place in oven.
Roast for 40-45 minutes until potatoes are cooked through and golden brown. You do not need to stir the potatoes during cooking.
Remove from oven and place cooked potatoes on serving dish. Sprinkle with crumbled feta.
You can garnish with additional chopped rosemary, parsley or oregano.