We spent the week of Thanksgiving with my sister and her family, and one night for dinner, she had mentioned thinking of making a barefoot contessa recipe of potatoes coated with olive oil, then rolled in a salt and herb mixture and baked. My sister and I plan, a lot, when we have guests.
Nice! Flavorful, crispy crust.
The thing is, there was also this Whipped Feta cheese spread to go on the potatoes that also sound very, very good…
And I just happened to have a nice chunk of Bulgarian Feta, courtesy of our friend Mira, who swears it is the best Feta.
She is not wrong.
Saltier, creamier, and best stored in a brine, this is my fave Feta, and, Mira, if you’re reading this, I will be needing more.
Soon.
INGREDIENTS
Potatoes:
•2 to 4 baking potatoes
•Olive oil
Potato Coating:
•1 tbsp fresh rosemary
•2 tsp fresh thyme leaves
•Grated lemon zest
•1 tbsp coarse sea salt
Creamed Feta:
•6 oz Greek feta, crumbled
•2 oz Boursin
•1/3 cup good olive oil
•2 tbsp freshly squeezed lemon juice
•1/2 tsp Kosher salt
•Freshly ground black pepper
Note: a mini food processor is needed for this recipe (as well as making mayonnaise and any number of other tasty things), so, for under $50, I think it well worth the investment.
Wash the potatoes well, then dry and prick all over with a fork and set aside.
Line a baking pan with foil, and heat your oven to 400º.
Add the potato coating ingredients to the bowl of your mini processor and pulse until well and truly chopped – mebbe ten times.
Transfer to a bowl and set aside.
Add the creamed feta ingredients to the bowl of the processor and pules until, well, creamy and well blended.
Transfer to a bowl, cover tightly, and stash in the fridge until needed.
Add the potatoes to the foil lined baking pan, drizzle with olive oil and roll to coat all sides evenly.
Sprinkle the coating mixture over the potatoes and, again, roll to coat all sides.
Bake for 60 to 75 minutes.
Slice the potatoes open and serve with the creamed Feta.
No butter or sour cream was needed, or, missed for that fact.
We added a bit more black pepper, but then, that’s us; you do what you like.
I have a thought to try this with sweet potatoes, but Rich is not feeling the love for that particular experiment, so, we shall see.
Maybe for Book Club?