Feta, chives and spring onions dress up these roasted new potatoes.
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I hope you had a lovely Easter. Gary and I had a lovely day. I made lamb chops (one of our all-time favorites for Easter, or actually anytime), green beans and these lovely roasted new potatoes with feta, chives and spring onions.
I tossed them organic coconut oil, a healthy saturated fat. Coconut oil contains caprylic acid, lauric acid
and caprice acid. These are call medium-chain fatty acids (MCFAs).
Unlike long-chain fatty acids (LCFAs) found in plant based oils, MCFAs are:
- Easier to digest
- Are anti-microbial and anti-fungal
- Smaller in size, allowing easier cell permeability for immediate energy
- Processed by the liver, which means that they are immediately converted to energy instead of being stored as fat
Yay for coconut oil!
Another thing I did was to put the sheet pan while the over was preheating so that as soon as those potatoes hit the pan, they could start browning and crisping up.
Roasted New Potatoes with Feta, Chives and Spring Onions
Yields 4 servings
2 1/2 pounds new potatoes, quartered (I’ve used purple potatoes as well as a combo for this dish)
1/4 cup organic coconut oil, melted
2 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup green onions, thinly sliced
1 Tablespoon chives, chopped
Place a baking sheet in the oven while you preheat the oven to 425°F.
In a bowl, toss the potatoes with the oil and thyme. When oven reaches 425°F, carefully remove baking sheet. Pour prepared potatoes on the heated baking sheet and season liberally with salt and pepper.
Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, about 18-20 minutes.
Transfer to a large bowl and toss with the feta, green onions and chives.