The Ardent Epicure

An Ode to the Pleasures of Food

Roasted Potatoes with Garlic and Herb Feta

To start off here today, we would like to wish all of the dads out there
a Very Happy Fathers Day. 

I simply adore roasted fact I believe they are my favorite way
to enjoy the mighty spud! They of course are not the prettiest of specimens,
but they do rank pretty high on the tasty scale.

I actually prepared these potatoes awhile back, and did not originally intend
on posting them. I was really just focusing on some of the ingredient photos
 and took only a couple of the final dish. But then I thought, they were
pretty delicious, and even though it's not much of a recipe, per se, it
is a fun way to spruce up a traditional potato dish.

Aside from the feta and fresh herbs used, we have just a few spices at work here.
And as always, this is an introduction to a few goodies you may not be familiar
with, but please do not limit yourself, or the recipe, to my choices. They do
however lend a different flavor profile to the dish, but the spices you
may have on hand would work nicely as well.

Starting off with the Red Pepper Flakes, a relativity common spice in many
 households, they are a combination of both dried seeds and whole red
hot peppers ground. They are a frequent addition to many spicy dishes
 from all over the world.

Next we have the Tellicherry Peppercorns, and I have mentioned these
beauties on numerous occasions. They are the "crème de la crème" of
peppercorns, and are slightly larger than more traditional varieties.
With a bright clean and crisp flavor profile, the most sought after
pepper in the world, and with a price tag that shows it.

Now onto our salt choice....we have a Hawaiian Red Salt. This salt is one
of the most uniquely colored beauties around. The color comes from "alaea"
or more specifically "alaea clay". This clay is red volcanic clay, hence
the "red coloring". With  the 80% mineral content of the clay, we end
 up with a smooth and flavorful salt.

What you will need:
For the roasted potatoes
3 pounds Yukon Gold potatoes, quartered
4-5 tablespoons extra virgin olive oil
1 teaspoon Hawaiian Red Salt, course ground
(or other salt)
1 teaspoon red pepper flakes
1 1/2 teaspoons Tellicherry Peppercorns, course ground
(or other pepper)

For the feta, herb and garlic
4 tablespoons extra virgin olive oil
6-8 cloves garlic or one small head, minced
2 sprigs fresh thyme, leaves only
1-2 sprigs fresh savory, chopped leaves only
6 ounces feta, crumbled

Let's get cooking:
For the roasted potatoes
Place washed potatoes, skin on, in a baking dish. Drizzle with oil and mix
a bit to incorporate. Then season with red pepper flakes, salt and pepper.
*Note: I used smaller potatoes, if using medium to larger adjust
accordingly by slicing into smaller pieces.

Place in a pre-heated oven at 425 degrees (f) for about 45 minutes or
until tender inside and crispy on the outer layers.

For the feta, herb and garlic
Heat oil into a medium sized sauté pan until hot. Add minced garlic
and sauté over mediun/high heat for a few minuted until just crisped.

Lower heat and add fresh herbs, continuing to sauté until just wilted.
Remove from heat and allow to sit for a minute or so, then add feta.
 Toss to incorporate.

Serve potatoes hot, with feta mixture on top.
Serves 6-8

Alisha~Magic of Spice

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