Potatoes get a bright, sunny lift from lemons and feta cheese. Russet potatoes are tossed in an olive oil dressing that has both lemon zest and juice, mustard, Parmesan cheese, dried thyme and oregano then baked until crusty and browned.
To finish, they’re tossed with more lemon juice and crumbled feta cheese.
All together they make a perfect trio.
Do you want to know my secrets for getting the potatoes so dark and crusty? …