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.