Updated 02/09/2012 05:00 AM
Recipe: Mediterranean Roasted Potato Salad
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4-6 as a side
2 pounds Russet or Yukon Gold potatoes
1 Tbs minced garlic
1 Tbs minced fresh rosemary
3-4 Tbs olive oil
salt and pepper to taste
3-4 cups fresh spinach
1 - 2 Tbs fresh lemon juice
approx. 3/4 cup sliced pitted Kalamata olives
approx. 1 cup crumbled feta cheese
Preheat the oven to 400 degrees and finely mince 1 Tbs garlic and 1 Tbs fresh rosemary.
Cut about 2 pounds or Russet or Yukon Gold potatoes in half crosswise and then cut those halves again into 1/8ths.
Toss those wedges into a large mixing bowl, add the garlic and rosemary, add 3-4 Tbs olive oil, salt and pepper to taste, toss to coat. Place them onto a baking tray and place the tray into the preheated oven.
They'll take just about 40-45 minutes to roast and they'll be nice and crisp and browned up on the sides when they're done.
And then, while the potatoes are still nice and hot, add them back to the mixing bowl on top of a couple of handfuls of fresh spinach. Let that warm the spinach for a couple of minutes, and then squeeze a little lemon juice over the top, and fold in the crumbled feta cheese and sliced pitted Kalamata olives.
You can work this so that you're roasting some chicken or fish while you're cooking the potatoes and time it so that everything is done at the same time.