Roasted potato salad (Greekish)

Sometimes if I’ve got feta lying around I make Moldavian potato salad, which I got out of David Carlton’s copy of Please To The Table sometime in grad school.  (Looks like this recipe has been plagiarized here.)  Anyway, I had a bunch of little CSA yellow potatoes tonight and felt like making this, but wasn’t in the mood for boiled potatoes.  So instead I did it hash-style.  Diced potatoes, scallion, garlic, olive oil, dill (didn’t have fresh, used dried), salt pepper, in one layer on a baking sheet, feta crumbled on top.  (Proportions can be found in the linked recipe but I didn’t follow these, just put in what looked good to me.)  Roasted at 350 for, I dunno, a half hour, until feta nice and brown.  I was going to dress it with a little more olive oil when it came out — it would also have been natural, I see now, to drizzle some lemon juice on it — but it was great just as it was.

 

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3 thoughts on “Roasted potato salad (Greekish)

  1. For the record, by the way, that’s Liesl’s cookbook, not mine. It’s a fine cookbook, and I quite like the Vospapur lentil apricot soup recipe in there, I’ve just never particularly been into Eastern European food.

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