These golden, crispy potatoes are roasted to perfection with sweet onions, fragrant garlic, and a kick of jalapeños. Finished with a sprinkle of creamy feta and a burst of fresh lemon zest, this dish is a perfect blend of Mediterranean warmth and Italian flair, bringing a touch of rustic elegance with a hint of spice to your table.
Servings
4
Prep Time
10 Min
Cook Time
35 Min
Ingredients
2 lbs baby potatoes, quartered
2 large onion, halved & sliced
8 garlic cloves, halved
1 jalapeño, seeded and diced
3 tbsp olive oil
3 tbsp Noshejan Bacio Italiano
4 tbsp water
Zest of one lemon
1/2 cup crumbled feta cheese
1 tsp chopped fresh parsley
Instructions
Preheat oven to 425°
In a large mixing bowl, combine potatoes, onion, garlic, jalapeño, olive oil, and Noshejan Bacio Italiano. Mix well, coating evenly.
Add the water to a greased or lined sheet pan. Spread the potato mixture in a single, even layer. Cover with one corner, leave slightly uncovered to vent, and bake for 15 minutes.
Uncover and turn the heat up to 500°. Cook for another 20 minutes, until the potatoes are golden brown.
In a mixing bowl, combine the lemon zest and feta cheese. Mix well.
Serve the potatoes hot, garnished with the feta cheese mixture and fresh parsley.
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