New potatoes with cheese and dill

Name: New potatoes with cheese and dill - Luana J.
Ingredients: 1 kg small new potatoes 200 g feta 1/2 bunch of dill olive oil salt; pepper

Appetizers - New potatoes with cheese and dill by Luana J. - Recipia

New Potatoes with Feta Cheese and Dill When I have small new potatoes on hand, I often prepare them this way. The potatoes are boiled briefly first, then roasted in the oven, and finally tossed hot with dill and diced feta. They make a great side dish but can also be served as a warm salad or a main course alongside a fresh salad. The recipe is simple, and the key is not to overboil the potatoes before putting them in the oven. Quick Info Preparation time: not specified in the original recipe Boiling time: 6 minutes Baking time: approximately 20 minutes Total cooking time: approximately 26 minutes, not including preparation and oven preheating time Servings: number not specified; the quantity is suitable for multiple servings as a side dish or a few servings as a main course Difficulty: easy Recipe type: side dish, warm salad, or main course Ingredients 1 kg small new potatoes 200 g feta cheese 1/2 bunch of dill Olive oil Salt Pepper Preparation Method 1. Wash the new potatoes thoroughly. If they are small, cut them in half. No additional cuts are necessary, as they will cook sufficiently both when boiling and roasting. 2. Place the potatoes in a pot of salted water and let them boil for 6 minutes. The time is counted from when the water starts boiling. The potatoes should just begin to cook, not become completely soft. 3. Drain the potatoes well after the 6 minutes. It’s important that they don’t retain too much water before placing them in the tray, as this will make it harder for them to brown. 4. Arrange the potatoes on a baking tray lined with parchment paper. Spread them out in a single layer to allow them to brown properly. 5. Season the potatoes with salt and pepper, then drizzle them with olive oil. The recipe doesn’t specify an exact amount of oil, so use just enough to lightly coat them without drowning them in oil. 6. Place the tray in a preheated oven at 220 degrees Celsius. Bake the potatoes for about 20 minutes until they turn golden brown. Depending on your oven and the size of the potatoes, the time may vary slightly, so keep an eye on their color. 7. Halfway through the baking time, turn the potatoes. This way, they will brown on multiple sides and won’t remain soft on the side that’s resting on the tray. 8. In the meantime, finely chop the dill. Cut the feta cheese into small cubes. The feta can be cut as evenly as possible, but it’s not necessary for all the cubes to be exactly the same size. 9. When the potatoes are ready, transfer them to a bowl. Add the chopped dill and feta cubes, then gently mix to distribute the ingredients without mashing the potatoes. 10. Serve immediately while the potatoes are still hot, allowing the feta to soften slightly from their heat. Why I Make This Recipe Often I love this recipe because it uses few ingredients and doesn’t require much preparation. New potatoes taste great even after boiling, but roasting them in the oven changes their texture and makes them more suitable to be served with feta. The dill adds freshness, and the salty cheese complements the potatoes without needing a separate sauce. It’s a practical option when I’m looking for a side dish that can accompany various main courses. At the same time, the portion can also be served as a main dish alongside a fresh salad, just as mentioned in the original recipe. Tips The potatoes should be small and cut in half so they cook quickly. If they are larger, they won’t have the same texture within the indicated time. Do not boil them for more than the 6 minutes before roasting. If they become too soft, they may break when draining or when turning them in the tray. Drain them as well as possible before baking. Excess water delays browning and may leave the surface of the potatoes less dry and crispy. Turning the potatoes halfway through baking is important. It’s a simple step, but it helps them brown more evenly. Be careful with the amount of salt. Feta is already salty, and the potatoes are boiled in salted water and then seasoned before roasting. It’s better to use salt in moderation. Add the feta and dill after roasting, not before. This way, the dill stays fresh, and the feta doesn’t dry out on the tray. Substitutions Feta cheese is the ingredient used in the original recipe and provides the specific salty flavor of the dish. If you don’t have feta, it can be replaced with another cheese of similar texture and taste, but the result won’t be identical. Since the source of the recipe doesn’t specify a particular alternative, the substitution is left to your choice. Dill can be omitted if you don’t like it, but the potatoes won’t have the same fresh note. An exact amount of oil is not specified, so you can adjust the quantity based on how well you want the potatoes to be coated. Variations The simplest variation is to keep the potatoes halved and only change the ratio between feta and dill according to taste. For a saltier result, you can use more feta, but keep in mind that the seasoning of the potatoes should also be adjusted. If you prefer the cheese to remain in visible cubes, mix the potatoes very gently right after removing them from the oven. If you like the feta to soften a bit, mix the potatoes while they are still very hot. In the basic recipe, the potatoes are roasted in the oven after a short boiling. This step can remain unchanged whether you serve them as a side dish or as a warm salad. Serving Ideas New potatoes with feta and dill can be served alongside a main dish as a side. They also work well as a warm salad, especially when you want something simple yet more substantial than a cold salad. For a meal without another main course, serve them alongside a fresh salad. This adds a contrast of texture and complements the warm potatoes. It’s recommended to serve them immediately, as that’s when the potatoes are most enjoyable, and the feta combines well with their temperature. Frequently Asked Questions Can I use larger new potatoes? Yes, but they need to be cut so that the pieces are similar in size. The recipe is designed for small new potatoes cut in half, and larger pieces may need more time to cook. Is it necessary to boil the potatoes first? In this recipe, yes. The potatoes are boiled for 6 minutes before baking. The brief boiling helps them cook inside, while the baking is used for browning. When do I add the feta and dill? Both are added after the potatoes are done and have been transferred to a bowl. The dill is finely chopped, and the feta is cut into cubes. Can I prepare the potatoes without parchment paper? The recipe indicates using a tray lined with parchment paper. If you don’t use it, the potatoes should be placed directly in the tray, but the source does not specify other conditions for this option. How much olive oil should be used? The amount is not specified. The potatoes are drizzled with olive oil before baking, just enough to lightly coat them. It’s helpful to avoid excess, especially since the feta already adds fat and salt. Nutritional Values The values below are estimates and depend mainly on the amount of oil used and the number of servings. For a division into 4 servings, not including the oil, one serving may have approximately: 325–400 kcal 43–45 g carbohydrates 10–12 g protein 14–20 g fat The values are indicative, calculated from the amount of potatoes and feta. Olive oil increases the caloric intake and fat content, but it cannot be assessed exactly since the recipe does not specify a weight. The sodium content may also vary depending on how much salt is used for boiling and seasoning and how salty the feta cheese is. Storage and Reheating The potatoes are best served immediately when they are warm, and the feta and dill are freshly added. If there are leftovers, store them in the refrigerator in a sealed container and consume them soon. When reheating, the texture will not be exactly the same as when they were taken out of the oven. Heat only the amount you plan to serve and add fresh dill after reheating if you want to retain its aroma better.