I feel like this is a strange combination only because it’s just chunky on chunky textures. The recipe is good, but you need to make sure you stab a piece of cheese and potato on the fork to have in one bite. The other thing that may have helped is if I wasn’t distracted and read the recipe right about adding the feta in to bake a little. Maybe it would have softened and done better.
Lemon & Feta Roasted Potatoes
(Adapted from Cinnamon-Spice and Everything Nice)
5 cups peeled and cubed Russet potatoes (1 + 1/2 to 2 pounds)
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 tablespoon parmesan cheese
1 teaspoon Dijon mustard
the zest of 1 lemon, just the yellow part, not the pith
2 tablespoons fresh lemon juice, divided
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
coarse salt and pepper
1/2 cup crumbled feta cheese
Soak the potatoes in ice water for 20 minutes to 1 hour.
Drain and pat dry with paper towels.
Preheat oven to 400 degrees F. Generously grease a large, non-stick baking sheet or 2 medium ones.
In a large mixing bowl whisk together the oil, Parmesan, Dijon, zest, 1 tablespoon of the lemon juice, thyme and oregano.
Add the potatoes and toss to coat using your hands to rub the oil all over the potatoes.
Dump them out onto the baking sheet and spread them out so they’re not touching. If the pan is too crowded they won’t get crispy. Sprinkle well with salt and pepper.
Bake 20 minutes then flip them over and bake additional 15 – 20 minutes or until fork tender.
Toss them on the baking sheet with the feta and drizzle the remaining tablespoon of lemon juice over them. Bake 5 more minutes just to warm up the feta.