These crispy, savory potatoes are topped with feta, parsley and scallions for an easy, impressive side dish. Serve alongside roasted chicken or salmon.
- ⅓ cup extra-virgin olive oil
- 2 teaspoons soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 pounds baby potatoes, scrubbed and halved
- ⅓ cup crumbled feta cheese
- 2 scallions, thinly sliced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
Position rack in bottom of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper.
Mix oil, soy sauce, garlic powder and paprika in a large bowl. Add potatoes and toss to coat. Spread in an even layer on the prepared baking sheet. Roast on the bottom rack, stirring once halfway, until crispy and golden, 45 to 50 minutes. Transfer the roasted potatoes to a serving bowl. Top with feta, scallions and parsley.
You can find more details about this recipe at eatingwell.com: Roasted Baby Potatoes with Scallions & Feta