Crispy Lemon-Feta Roasted Potatoes

🥘 Ingredients

• baby yellow potatoes 1 ½ lbs
• extra-virgin olive oil 3 tbsp
• dried oregano 1 ½ tsp
• garlic powder 1 tsp
• kosher salt ½ tsp
• black pepper ½ tsp
• lemon 1 small
• extra-virgin olive oil 3 tbsp
• kosher salt ¼ tsp
• feta 4 ½ oz
• dill 0.33 cup

1. 1

   Boil baby yellow potatoes in a pot of generously salted water until fork-tender, about 10 minutes|15%minutes . Drain, and let cool slightly. Preheat oven to 450°F.
2. 2

   In a small bowl, combine extra-virgin olive oil , dried oregano , garlic powder , kosher salt , and black pepper ; mix well. Transfer potatoes to a large rimmed baking sheet lined with parchment paper. Drizzle with half of the oil mixture and toss to coat. Using the bottom of a jar or glass, smash the potatoes until they’re crushed. Nestle lemon slices in among the potatoes, and brush remaining oil mixture over lemons and potatoes. Roast for 30 minutes .
3. 3

   Remove lemon slices from the pan, and let cool on a cutting board for just 2 minutes|3%minutes . Use a sharp chef's knife to very finely mince the lemon, and add lemon to a small bowl. Drizzle with extra-virgin olive oil and a pinch of kosher salt ; mix well.
4. 4

   Pour lemon dressing over potatoes and add feta ; toss well. Transfer to a bowl, add dill , and give it one more toss before serving warm. Garnish with cracked pepper.