Lemon-Feta Potatoes (Print Version)

# Ingredients:

01 - Baby yellow potatoes or petite gold (1.5 lbs).
02 - Extra-virgin olive oil, divided (6 tablespoons).
03 - Dried oregano (1 1/2 teaspoons).
04 - Garlic powder (1 teaspoon).
05 - Kosher salt (3/4 teaspoon).
06 - Black pepper (1/2 teaspoon).
07 - Small lemon, thinly sliced (1, or 1/2 large).
08 - Feta cheese, cut or crumbled (4-5 ounces).
09 - Fresh dill, roughly chopped (1/4 cup).

# Instructions:

01 - Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool slightly.
02 - Mix 3 tablespoons olive oil with oregano, garlic powder, salt, and pepper.
03 - Place potatoes on lined baking sheet, drizzle with half the oil mixture. Smash with jar bottom, add lemon slices, brush with remaining oil.
04 - Roast at 450ºF for 30 minutes until golden and crisp.
05 - Finely mince roasted lemon slices, mix with 3 tablespoons olive oil and pinch of salt.
06 - Pour lemon dressing over potatoes, add feta and dill. Toss and serve warm.

# Notes:

01 - Leftovers keep up to 4 days refrigerated.
02 - Reheat at 350ºF in oven.
03 - Not recommended for freezing.

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