BALSAMIC ROAST POTATOES WITH FETA & MINT

By jarren

Ingredients

• 1 tsp (5 mL) Dijon mustard
• 1/2 tsp (2 mL) sea salt
• 1 clove garlic, minced
• 4 tbsp (60 mL) balsamic vinegar
• 1/2 cup (125 mL) extra virgin olive oil
• 4 large russet potatoes
• 1/2 tsp (2 mL) salt
• 1 tbsp (15 mL) extra virgin olive oil
• 1/2 cup (125 mL) crumbled feta cheese
• 1/2 cup (125 mL) coarsely chopped mint
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

To make the vinaigrette, whisk the Dijon, salt, garlic and balsamic vinegar together. Slowly beat in the olive oil.

Preheat the oven to 450 degree F (230 degree C). Scrub the potatoes, pat them dry and cut them into 6 wedges each lengthwise. Toss with the 1/2 teaspoon (2 mL) salt and 1 tablespoon (15 mL) olive oil.

Spread them out into a single layer, one of the cut sides down, on a baking sheet. Bake for 15 minutes. Turn over and bake for 15 minutes longer until browned and cooked through. Remove from the oven and toss with the vinaigrette, feta, mint and pepper.

These are also good as a potato salad.