Description
Crispy baked potatoes topped with tangy feta, fresh mint, and zesty lemon. A balance of warm and cool textures inspired by Greek and Levantine cuisine, perfect as a side or vegetarian main.
Ingredients
4 medium russet or Yukon Gold potatoes, scrubbed clean
1½ tablespoons extra virgin olive oil (preferably arbequina)
½ teaspoon fine sea salt
1 cup crumbled feta cheese
1 tablespoon chopped fresh mint leaves
Juice of ½ lemon (about 1½ tablespoons)
Optional: 1 teaspoon za’atar for garnish
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Drizzle potatoes with olive oil and season with sea salt
Place on baking sheet and bake for 35-45 minutes (medium potatoes), until tender and golden
While potatoes bake, combine feta, mint, lemon juice, and a pinch of salt in a small bowl
Once potatoes are done, top each with feta-mint mixture
Sprinkle with optional za’atar before serving
Notes
For creamier texture, add 2 tablespoons plain yogurt or labneh to the topping
Tahini drizzle or olive tapenade are optional additions
Cool leftovers in the refrigerator for up to 3 days