Oven Roasted Potatoes with a Twist of Summer

Potatoes are one of those basic ingredients in the kitchen that can be translated into a huge range of different things: roasted, cook, mashed, grilled etc.

Throughout the summer, we will make a range of our favorite  potato recipes beginning with these delicious oven roasted potatoes with onions marinated in blackcurrant vinegar and topped with feta cheese and basil.

If you have trouble finding blackcurrant vinegar anywhere, you can replace it with raspberry vinegar, but remember that the taste will be a bit different.

 

Ingredients (4 servings)

2 pound small potatoes

1 red onion, chopped

3 oz. feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

Place vinegar, olive oil, sugar and honey in a small mixing bowl and stir to combine. Taste and season with salt and pepper. Add the chopped onion and stir a few times, so all the onion pieces touches the marinade. Set a side and let rest for at least 1 hour (preferably 2).

Clean the potatoes and cut them in half. Bake in the oven at 400F for 30-35 minutes or until just tender.

Place the roasted potatoes on a plate and sprinkle the marinated onions on top, followed by the crumbled feta cheese and chopped basil.

Serve on a hot summer day with good piece of meat and a glass of wine 🙂

IMG_6416

Bon Appétit!

Ingredients (4 servings)

450 g small potatoes

1 red onion, chopped

1 dl feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

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