Salt And Vinegar Roasted Potatoes With Feta And Dill Recipe

Recipe By Slurrp

These salt and vinegar roasted potatoes with feta and dill are a delicious and flavorful side dish. The potatoes are roasted until crispy and golden, then tossed with a tangy vinegar dressing and topped with crumbled feta cheese and fresh dill. The combination of the salty and tangy flavors with the creamy feta and aromatic dill creates a mouthwatering dish that is sure to impress.

4.9
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Rate
Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Salt And Vinegar Roasted Potatoes With Feta And Dill
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Ingredients for Salt And Vinegar Roasted Potatoes With Feta And Dill Recipe

  • 0.33 pound Baby Potatoes, Halved Or Quartered
  • 0.33 tablespoon Olive Oil
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 0.33 tablespoon White Vinegar
  • 0.33 tablespoon Olive Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.08 cup Crumbled Feta Cheese
  • 0.33 tablespoon Fresh Dill, Chopped

Directions: Salt And Vinegar Roasted Potatoes With Feta And Dill Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, combine the potatoes, olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
  • STEP 3.Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes are crispy and golden brown.
  • STEP 4.While the potatoes are roasting, prepare the vinegar dressing. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
  • STEP 5.Once the potatoes are done, transfer them to a serving dish. Drizzle the vinegar dressing over the potatoes and toss to coat.
  • STEP 6.Sprinkle the crumbled feta cheese and fresh dill over the potatoes. Serve hot and enjoy!

Cooking Tips

  • For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before roasting.
  • Feel free to adjust the amount of vinegar in the dressing to suit your taste.
  • You can also add some chopped red onion or sliced green onions for extra flavor and color.

Storage and Serving

  • These roasted potatoes are best served immediately while still hot and crispy.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Nutrition
value
231
calories per serving
11 g Fat6 g Protein29 g Carbs6 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    6g
  • Carbs
    29g
  • Fiber
    6g

MacroNutrients

  • Carbs
    29g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    281mg
  • Iron
    3mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    75mg
  • Manganese
    1mg
  • Phosphorus
    136mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp