Todd English, with whom I wrote The Olives Table, is without question the most talented chef I know. I have never had better food than that cooked by him and, thankfully, after a year of testing his recipes, I have been hugely influenced. His recipe for roast carrots with feta cheese inspired this recipe.
2½ to 3 pounds new potatoes, cut into quarters
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 to 3 tablespoons chopped fresh Italian flat-leaf parsley leaves
½ to ¾ cup crumbled feta cheese
1. Preheat the oven to 400 degrees.
2. Place the potatoes, oil, salt, and pepper on a large baking sheet and toss to combine. Transfer to the oven and roast until the potatoes are well browned, about 40 minutes.
3. Add the parsley and feta, toss and transfer to a heated medium-size serving bowl. Serve immediately.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)