Roasted Potatoes with Garlic, Feta, Olives, and Oregano

Name: Roasted Potatoes with Garlic, Feta, Olives, and Oregano
Yield: Serves 4
Ingredients: 2 pounds, Red Bliss potatoes or other low-starch potatoes, scrubbed clean, dried, halved, and cut into 3/4-inch wedges; , Salt and ground black pepper; 3 tablespoons, extra-virgin olive oil; 2 medium cloves, garlic; 1/8 teaspoon, table salt; 1/2 cup, feta cheese (crumbled); 12 , kalamata olives, pitted and chopped fine; 1 tablespoon, lemon juice; 2 tablespoons, chopped fresh oregano leaves

Side Dishes
Cheese
Potatoes
Vegetarian
Thanksgiving

Appears in Cook's Illustrated May/June 1998

For a crisp, dense, velvety roasted potato, take low-starch potatoes, cover for part of the cooking time, and flip them once.

SERVES 4

TIME 1¼ hours

Roasted Potatoes with Garlic, Feta, Olives, and Oregano

Why This Recipe Works

This is a members' feature.