As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship…~Sir Thomas More
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
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Cut potatoes into large chunks - each potato should make 6-8 pieces.
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Place potatoes in a large pot, cover with water, and bring to boil. Simmer for 5 minutes, then remove from heat.
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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.
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You can let potatoes sit to cool in the dressing, or cook immediately.
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To cook, preheat oven to 400 degrees F. Leave a baking sheet in the oven while it preheats.
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When the oven is ready, remove the baking sheet and spread potatoes out on the hot tray. Pour any remaining dressing over the potatoes.
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Sprinkle with freshly ground pepper and place in oven.
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Roast for 40-45 minutes until potatoes are cooked through and golden brown. You do not need to stir the potatoes during cooking.
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Remove from oven and place cooked potatoes on serving dish. Sprinkle with crumbled feta.
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You can garnish with additional chopped rosemary, parsley or oregano.
If you don't have a pepper grinder, you can use 1/4 - 1/2 teaspoon ground pepper. Add it to the dressing instead of sprinkling over the potatoes in the pan.
Oh, my, what a treat for the senses! This recipe sounds delicious. I can almost smell it from the pictures and even from the ingredient list. Thanks for sharing!
Thanks 🙂 This recipe works really well, and is easy to put together. Makes me think of warmer places!
These look really tasty, will be giving them a try soon.
Thanks for stopping by :). These are tasty – will be a good side during barbecue season (which I hope will get here soon!)
This looks amazing. What a runway to dress up potatoes!
These turn out well, and are pretty quick to put together. They look nice, too, with the feta. A touch of chopped fresh parsley would be nice, too.
oh my goodness these sound delicious! Thank you for sharing your recipe 🙂
This is a hit in our house 🙂 Thanks for stopping by 🙂
Rosemary and feta!? Yes please!!
It’s one of my favorite combinations, too 🙂
Sounds like a great recipe! I will have to try it!
I’m sure you’ll like it 🙂 Thanks for stopping by 🙂
I love every ingredient in that!!
Me, too. And I could put feta on everything!
I love potatoes and this looks so yummy!
Me, too – I need to come up with some more ways to prepare them, though 🙂
Yum! Potatoes are my favoriteeeee!
Mine, too 🙂 I’m thinking a potato salad with lemon, rosemary and feta would be nice, too (with some sundried tomatoes…)
This looks and sounds delicious! I love rosemary and try to put it in everything I can.
Rosemary is one of my favorite herbs, too 🙂 This recipe will work well with fresh or dried rosemary.
I live in a Mediterranean country – this dish would perfectly fit here! Love it!
Thanks 🙂 This is one of my favorite ways to prepare potatoes.