Crispy Mediterranean Potato Salad
Rated 5.0 stars by 1 users
Category
Dinner
Golden and crisp on the outside, soft and tender on the inside, these potatoes are everything we love about simple comfort food done right. Tossed in beef tallow while still warm, the potatoes soak up just enough flavor before being brightened with lemon juice, briny green olives, and plenty of fresh dill. A crumble of feta and a sprinkle of flaky sea salt bring it all together to create a bright, comforting dish that feels effortless and satisfying.
Ingredients
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3 tbsp Golden Age Fats Beef Tallow, melted
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2 lbs baby gold potatoes
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1 lemon, zested and juiced
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⅓ cup green olives, sliced
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¼ cup red onion, thinly sliced
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¼ cup fresh dill, chopped
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¼ cup feta cheese, crumbled
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Flaky sea salt, to taste
Directions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender, about 10 minutes.
Transfer potatoes to an ice bath to stop the cooking, then slice each one in half.
In a large bowl, toss halved potatoes with melted tallow and a sprinkle of salt.
Arrange potatoes cut-side down on the prepared baking sheet and bake for 30 minutes, or until golden brown and crisp.
In a large bowl, gently toss warm potatoes with lemon zest and juice, olives, red onion, dill, and feta.
Transfer to a serving platter, top with flaky sea salt, and enjoy.