Improv Challenge: Greek Roasted Potatoes with Feta and Lemon

It's time again for the Improv Challenge.  The premise of this challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

This month the assigned ingredients were potatoes and cheese.  Oh man, what can't you make with potatoes and cheese?  My first thought was some kind of baked cheesy potatoes, but then I saw a recipe for Greek Roasted Potatoes at Cinnamon Girl Recipes and I couldn't wait to try it.  Then I realized that it qualified for this challenge.  I was happy to have a reason to try this amazing dish for myself.  I made a few changes; here's my version.

Greek Roasted Potatoes with Feta and Lemon

Ingredients:

6 cups potatoes, 3/4" cubes (about 2½ lbs.)

¼ cup olive oil

½ tsp dried thyme

2 tsp dried oregano

1 tsp salt

1 cup feta cheese, crumbled

1 tbsp fresh lemon juice

1 tsp fresh oregano, chopped

Directions:

Preheat oven to 400°. Lightly grease 2 large baking sheets with oil.

In a large bowl toss potatoes with oil, thyme, oregano, and salt. Spread out on baking sheet, flesh sides down, and bake 8-10 minutes, or until golden brown on one side.  Carefully turn potatoes so they lie on another flesh side.  Bake another 8-10 minutes or until golden brown on that side.  Turn once more and bake until potatoes are cooked through, another 8-10 minutes.

Meanwhile, marinate the feta in the lemon juice and oregano.

Remove potatoes from oven and place them in a serving bowl.  Top with lemony feta and toss to combine.

Makes 4-6 servings.

These potatoes were phenomenal.  They were roasted perfectly, which I have had problems doing in the past.  Brushing the baking sheets with oil helped the potatoes to not stick so much.  The type of potatoes I used probably helped that too.  They were Klondike Rose with golden flesh.  They are not very starchy, so they don't stick as badly.

I used fresh oregano instead of parsley because we don't really like parsley.  I also used much less lemon, because I didn't want it to be too sour.  

These potatoes roasted so perfectly that I will probably use this method (with different seasonings) the next time I want to roast potatoes.

Come back next month to see what fun thing I will make with peanut butter and jelly!

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