The weekend after Christmas has me feeling a little down. Don’t you think the holidays go by way too fast?
The good thing is, it’s still Decemeber which means the celebration does not have to stop. Especially with New Years Eve right around the corner! While NYE can be a wee bit overrated I tend to enjoy it because it’s an excuse to celebrate. And by celebrate I mean make fancy appetizers, sparkly cupcakes and drink all the champagne. Yeah, my life is boring, go ahead and judge me!
I like the idea of going out to a yummy dinner NYE but if you’re staying at home and looking to whip up a simple yet delicious dinner, these potatoes should fit into that agenda.
Roasted potatoes. Very generic and well known, but it’s for good reason. Roasted potatoes are damn good and super easy to make! Hence, the perfect side dish to cook up while your downing the chapagne and enjoying your company. STRESS FREE holidays are the way to go my friends!
These damn good roasted potatoes are given a unique flair with the addition of feta and hazelnuts. Don’t ask me how in the world I came up with this combo. These ingredients were just laying around my kitchen and a light bulb went off in my mind. You can’t really go wrong with cheese, potatoes and some crunch so I knew the outcome would be delish.
And they look sooo pretty! I love pretty food. Especially when the recipe is as easy to make as it is to eat. Whether you make this tonight or New Years Eve I reccomend serving it alondside some juicy steak. My vegetarian friends pretend you didn’t read that! Either way let’s make our last meal of 2014 a bang shall we?
Rosemary Feta Roasted Potatoes & Hazelnut Medley
- Yield: Serves 6-8 1x
Ingredients
- 1 lb yukon gold potatoes
- 3 Tbsp olive oil
- Sea salt + pepper to taste
- 2 tsp crushed rosemary
- 1/2 cup chopped hazelnuts (preferably toasted)
- Crumbled Feta
- Fresh Rosemary
Instructions
- Preheat oven to 400 degrees farenheit. Slice potatoes into thirds and toss with olive oil, sea salt, pepper and crushed rosemary. Place on a greased baking sheet and bake for 35-45 minutes. Potatoes should be slightly brown have a slight crisp on the outside. Allow to sit in the oven once done for an additional 5 minutes if your prefer a super crisp potatoe.
- Toss the potatoes with hazelnuts and handfuls of crumbled feta. Top with fresh rosemary and serve immediatley!