Ingredients:
ulivit Mushroom Crumblz (half bag)
1.5 lbs. baby potatoes
3 tbsp evoo
2 tsp. dried oregano
2 tsp. garlic powder
Kosher salt and black pepper, to taste
1 lemon sliced into rounds
5 oz feta cheese, crumbled
Fresh dill
3 tbsp evoo
2 tsp. dried oregano
2 tsp. garlic powder
Kosher salt and black pepper, to taste
1 lemon sliced into rounds
5 oz feta cheese, crumbled
Fresh dill
Instructions:
- Boil potatoes in a pot salted water until fork-tender, about 10 minutes. Drain, and let cool.
- Preheat oven to 450ºF.
- Combine 3 Tbsp. evoo, oregano, garlic powder, 1/2 tsp. salt, and 1/2 tsp. black pepper. Mix
- Transfer potatoes to a large rimmed baking sheet covered with parchment paper. Drizzle with half of the oil mixture and toss to coat.
- Using the bottom of a jar or glass, smash the potatoes until they’re crushed. Nestle lemon slices in among the potatoes, and brush remaining oil mixture over lemons and potatoes.
- Roast for 30 minutes, until golden and crisp.
- Meanwhile prepare ulivit mushroom crumbles: follow directions on bag. Saute until golden and crispy.
- Remove lemon slices from the pan, very finely mince the lemon, and add to a small bowl. Drizzle with 3 Tbsp. extra-virgin olive oil and a pinch of salt; mix well.
- Pour lemon dressing over potatoes and add feta; toss well. Transfer to a bowl, add fresh dill, and give it one more toss before serving warm
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Inspired by Jamie Vespa MS, RD