Yummy. Made this tonight with yukon gold potatoes - the lemon did not exactly come thru, nor did the mint, but they were delicious nevertheless. Next time I might bump those two flavors up a bit.
I was a little pressed for time, so I cut my potatoes into small chunks and cooked on 425 in my cast iron skillet in my convection oven - took about 45 minutes. Little crispy bits on the outside and creamy on the inside. I used less feta to save a few calories - would also be great with goat cheese or with no cheese at all. Will make again and maybe try to cut the olive oil a touch just to save a few calories.
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Yummy. Made this tonight with yukon gold potatoes - the lemon did not exactly come thru, nor...