Now that it’s summer chances are most of us will be invited to a BBQ or 6 and we’ll want (or be seriously encouraged) to bring a dish along.
But before you open up the refrigerator and reach for your economy-sized jar of mayonnaise to make a potato salad that will force some people (me) to hold their breath when they walk by it, consider an easy alternative.
Mediterranean Potatoes
- 2lbs of small potatoes or large potatoes cut into small pieces. These work quite well.
- 1/2 cup of extra virgin olive oil (or just use to your taste)
- The juice of 1.5 lemons
- 6 cloves of garlic
- 1 punch of parsley
- 3/4 cup of feta cheese (or more if you like things extra cheesy)
Pre-heat oven to 400 degrees. Wash potatoes and arrange them on a baking sheet with raised sides. Drizzle some of the olive oil over them until it looks like you have enough to thoroughly coat the potatoes when you toss them by hand. Pop potatoes in the pre-heated oven and roast for 30-40 minutes until soft, but not shriveled. While they roast, give your parsley a rough chop, mince the garlic. Add all of the garlic and about 2/3 of the parsley to a big glass bowl. Juice one whole lemon over that and add the remaining olive oil. Mix and let sit. Once the potatoes are done, remove and let cool for a few minutes. Then add potatoes to the bowl with the parsley mixture and mix thoroughly. Then add the feta to taste and mix again, but not too much so you don’t dissolve the feta.
This can be served hot or cold and keeps well overnight. Serves 4.
Image: Flickr
