Monday, October 10, 2011

potatoes with olives feta and mint

spuds spuds spuuuuds!

oooh the world of things to make with them. right now they are being roasted until just crispy on the outside.

the purple purple potatoes. my team.
natural colored things are awesome.

feta. get over here. you're my team too.

frizzy hair. not my team. leave.

the bum that yelled at me last night. not my team. sorry bum, you were frightening.

mint. my team. thank you for mojitos.

fall. my team. i'm giddy about this fall business.

it rained and i went out and ran in it and the beach was deserted and it was perfect.
tonight i'm gonna put on cozy socks.

maybe i'll make soup. and definitely more of these potatoes.

Roasted Potatoes with Olives, Feta, and Mint

2 lbs small new potatoes, quartered
3/4 cup feta
3/4 cup pitted kalamata olives, chopped
1 small bunch mint, chopped
olive oil
coarse salt

preheat the oven to 425. toss the potatoes with olive oil and salt and arrange on a baking sheet in one layer. roast for about 45 minutes, tossing halfway through, til crisp on the outside. let cool for a few minutes. transfer the potatoes to a bowl or skillet and add the feta, olives, mint and touch more olive oil. taste and adjust seasonings. serve warm. spud-yum.


  1. Ugh, can you get frizzy hair off my team as well? And get some purple potatoes up in here? Cause I NEED THIS.

  2. Hi Julia! I saw you on Food Buzz and stopped by to visit and read. Very cool blog name. I love it. Creative. Witty. And I love potatoes, too. This skillet dish looks great. Mint, feta and potatoes are all awesome on their own. But as a trio they form a team that is unstoppable.

  3. oh thank you thank you, you are too kind. thanks for stopping go make some potatoes!

  4. Yummy potatoes. The addition of feta in this recipe sounds perfect!

  5. that purple? i've had purple potatoes, but they look like a light lavender.