Thursday, February 2, 2012

Roasted Red Potatoes with Feta and Shallots

Here is what we had for dinner tonight...I want more but there are none. Husband packed up the rest for lunch yummy.

No mess, just mix it up with your hands on the baking sheet and you have delicious potatoes in less than half an hour!

Delicious side dish to vegetables, meat or with a beautiful green salad (my recent favourite is romaine with quinoa, avocado and pumpkin seeds!)

Ah, the humble potato. Elevate it.

Roasted Red Potatoes with Feta and Shallots
Although I used baby reds here, you could use any baby potato, large reds or something that has a nice edible peel. Reserve russets for another use...

2 lbs potatoes (I used baby reds), scrubbed and quartered
1-2 shallots (depending on size) or about 1/4 cup diced shallot
2 tbsp olive oil
1/2 tsp ground paprika
1/4 tsp sea salt
1/8 tsp ground pepper
approx. 1/2 cup crumbled feta (or more if you so desire!)

1. Preheat oven to 450 degrees F.
2. On prepared baking sheet (I like to use parchment paper for easier clean up sometimes), throw potatoes, olive oil, shallots, paprika, salt and pepper. Toss with hands.
3. Bake for 20-25 minutes, tossing about half way through. When golden and crispy, sprinkle feta on top and put back in the oven for 3-5 minutes, or until it just starts to melt.
4. Serve immediately!