Roasted Potato with Feta Cheese and Lemon Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 lbs baby potatoes, halved
  • 2 tbsp canola oil
  • ¼ cup crumbled feta cheese
  • Chopped fresh chives (optional)
Lemon Vinaigrette:
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • Salt and freshly ground pepper, to taste
  1. Preheat oven to 400 °F. Line baking sheet with parchment paper.
  2. Coat potatoes with canola oil and then spread in a single layer on the prepared pan. Roast for 30 minutes or until fork tender.
  3. In a large bowl, whisk together vinegar, Dijon mustard and garlic. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Season with salt and pepper. Stir in roasted potatoes and feta cheese.
  4. Serve with a sprinkle of chives, if using.
  5. Enjoy!
Lemon Vinaigrette Recipe adapted from:
Recipe by Salu Salo Recipes at