Feta Roasted Fingerling Potatoes

Potatoes are an excellent staple. They can be cooked in so many different ways with so many different ingredients, though cheese and herbs do suit them very well. I like to roast potatoes in higher heat because it creates a delicious combination of crispy exterior and creamy interior, of which I am very fond of eating. Feta, first recorded during the Byzantine Empire, is a good cheese to roast because it maintains its integrity when cooked, melting slightly and browning easily. Bacon braised chicken and winter wheat berry salad are both delicious with these feta roasted potatoes.

I like the combination of parsley and feta, but other herbs will be just as good including rosemary or thyme. Other new potatoes may be used instead of or in addition to fingerlings. More or less garlic can be added depending on preference.

Dedicated to my dearest Layli, who roasted many batches of potatoes with feta during our first year at college.

½ lbs fingerling potatoes, quartered

½ small white onion, finely diced

1 stalk celery, trimmed and finely diced

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 tbsp sage, finely chopped

¼ c crumbled feta

3 tsp olive oil

salt and pepper

1. Pre-heat oven to 425 degrees. Coat potatoes with 1 ½ tsp olive oil and spread potatoes onto the baking dish. Place potatoes in the oven and bake until golden brown and tender, 30-40 minutes. Once done, remove potatoes from the oven and set aside, leaving oven on.

2. Meanwhile, heat remaining olive oil in a medium skillet over medium heat. Add remaining onions and celery and sauté until onions are translucent. Turn heat off, add garlic and herbs, stirring to combine.

3. Combine the sautéed ingredients and feta with potatoes in the roasting pan. Return the pan to the oven and roast until the feta starts to brown slightly, 5-10 minutes. Once done, remove the potatoes from the oven.

4. Season to taste with salt and pepper. Serve warm or room temperature.

Serves 3-4