(WIVT/WBGH) — This month's In the Kitchen with CCE features new and fun ways to prepare potatoes.
This month, Cornell University Cooperative Extension nutritionist Tara Kenyon makes Crispy Lemon and Feta Roasted Potatoes. The featured ingredients for March and April are potatoes and rosemary.
This dish is very simple and contains only a handful of ingredients: dill, feta, rosemary, lemon, potatoes, and spices. Kenyon uses a glass bowl to pound the golden potatoes onto a baking sheet and tops them with lemon and homemade dressing.
She says this recipe is great as a side dish or an appetizer, plus it's a unique and fun way to cook potatoes.
“It's kind of fun because there are different ways to cook potatoes, too. You can even involve the kids in the cooking process. Maybe they love breaking up the potatoes into little flat pancakes,” says Kenyon. he said.
Kenyon said the dish takes about 45 minutes in total to complete, but most of that time is spent boiling the potatoes and cooking them in the oven.
Potatoes are rich in potassium, vitamin C, and dietary fiber. The darker the potato skin, the more antioxidants it contains, Kenyon said. She added that rosemary is also rich in antioxidants and has anti-inflammatory properties.
All the ingredients needed for this dish can be purchased at the Broome County Regional Farmers Market, open year-round every Saturday from 9 a.m. to 1 p.m.
