Type what you have

Ingredients

• ✓ russet potato
• butter
• salt
• black pepper

Instructions

1. 1 In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. 2 The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

By Denyse

Ingredients

• ✓ russet potato
• onion
• olive oil
• garlic salt
• seasoned salt

Instructions

1. 1 Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
2. 2 Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
3. 3 When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
4. 4 Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

By Suzannah Cornue

Ingredients

• ✓ russet potato
• bacon
• cajun seasoning blend
• garlic powder
• buttermilk ranch dressing

Instructions

1. 1 Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
2. 2 Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
3. 3 Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
4. 4 Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
5. 5 Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.

By Larney

Ingredients

• ✓ russet potato
• bacon
• garlic pepper seasoning
• yellow onion

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

Ingredients

• ✓ russet potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• butter
• margarine
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse potato cubes with cold water and drain well.
3. 3 Melt butter in a large skillet over medium heat. Place potatoes in the skillet and season with salt and pepper; mix well. Cover and cook for 10 minutes.
4. 4 Remove the lid and cook, turning frequently, until brown and crisp on all sides, about 10 more minutes.
5. 5 Serve and enjoy!

By magicallydelicious

Ingredients

• ✓ russet potato
• roast beef
• onion
• green bell pepper
• mushroom
• vegetable oil

Instructions

1. 1 Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2. 2 Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3. 3 Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4. 4 Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

By IVPLAY

Ingredients

• ✓ russet potato
• olive oil
• salt
• onion powder
• paprika
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, onion powder, paprika, and pepper to potatoes; stir until evenly combined. Place potatoes in the air fryer basket.
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• butter
• yellow onion
• green bell pepper
• red bell pepper
• olive oil
• salt
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
2. 2 Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
3. 3 Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

By AlexaS

Ingredients

• ✓ russet potato
• cream of mushroom soup
• milk
• garlic
• salt
• black pepper
• kielbasa sausage

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
3. 3 Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

By Geneva

Ingredients

• ✓ russet potato
• butter
• cayenne pepper
• paprika
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
3. 3 Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
4. 4 Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ russet potato
• hatch chile pepper
• vegetable oil
• onion
• seasoned salt
• black pepper

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
2. 2 Slice potato using a mandoline.
3. 3 Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

By Yoly

Ingredients

• ✓ russet potato
• turkey sausage
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• egg
• vegetable oil
• red pepper
• sour cream
• chive

Instructions

1. 1 Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
2. 2 Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
3. 3 Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
4. 4 Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
5. 5 Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

By John Mitzewich

Ingredients

• ✓ russet potato
• olive oil
• sweet onion
• sweet chicken sausage
• apple
• cranberry
• salt
• black pepper
• fennel seed
• rosemary
• red pepper flakes

Instructions

1. 1 Heat oil in a large saute pan over medium-high heat. Add potatoes and onion and cook until potatoes are slightly brown and onions are translucent, 12 to 15 minutes.
2. 2 Heat a small saute pan over medium-high heat. Saute sausage, apple, cranberries, salt, black pepper, fennel, rosemary, and red pepper flakes for 5 minutes. Add to potato mixture and serve.

By SunnyDaysNora

Ingredients

• ✓ russet potato
• yellow onion
• all-purpose flour
• salt
• black pepper
• egg
• vegetable oil

Instructions

1. 1 Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
2. 2 Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
3. 3 Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

By Brian

Ingredients

• ✓ russet potato
• vegetable oil
• garlic powder
• onion powder
• braunschweiger
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir potatoes in hot oil to coat; season with garlic powder and onion powder. Cover the skillet and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Drain excess oil.
2. 2 Mash braunschweiger into potatoes. Cook and stir until braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.

By Keri

Ingredients

• ✓ russet potato
• yellow onion
• egg
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ russet potato
• olive oil
• onion
• salt
• pepper
• cheddar cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
3. 3 Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

By DONSSWEETY

Ingredients

• ✓ russet potato
• butter
• margarine
• garlic
• paprika
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add potatoes in an even layer; cover and cook for 5 minutes.
2. 2 Season with garlic, paprika, salt, and black pepper; stir to coat. Cover; cook 15 minutes more, flipping potatoes occasionally. Stir in chives.
3. 3 Increase heat to medium-high; cook until potatoes are tender, about 10 minutes more, stirring frequently.

By BACHELORSTEVE

Ingredients

• ✓ russet potato
• olive oil
• butter
• paprika
• cayenne pepper
• garlic powder
• onion powder
• salt
• black pepper
• chive

Instructions

1. 1 Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
2. 2 Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
3. 3 Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• olive oil
• ground beef
• salt
• onion
• mushroom
• black pepper
• cayenne pepper
• rosemary
• red bell pepper
• poblano pepper
• green onion

Instructions

1. 1 Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2. 2 Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3. 3 Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4. 4 Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5. 5 Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6. 6 Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ russet potato
• bacon
• onion
• water
• green onion
• garlic
• paprika
• kosher salt
• black pepper
• egg
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
3. 3 Crumble bacon and set aside.
4. 4 Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
6. 6 Crack an egg into each well; season with salt and pepper.
7. 7 Sprinkle Cheddar cheese and bacon over the entire skillet.
8. 8 Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!

By Dorinda Medley

Ingredients

• ✓ russet potato
• bacon
• salt
• black pepper
• cayenne pepper
• onion
• bell pepper
• cheddar cheese
• egg
• flour tortilla
• hot sauce
• avocado
• sour cream
• cilantro

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ russet potato
• lemon juice
• olive oil
• garlic
• greek seasoning

Instructions

1. 1 Pierce potatoes all over with a fork. Microwave until soft, about 15 minutes.
2. 2 Combine lemon juice, olive oil, garlic, and Greek seasoning in a small bowl.
3. 3 Cut potatoes in half lengthwise; score flesh and brush with seasoned oil.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, flesh-sides down, until browned, 10 to 15 minutes.

By Bren

Ingredients

• ✓ russet potato
• garlic
• salt
• lemon
• white wine vinegar
• olive oil
• cayenne pepper
• olive oil
• oregano

Instructions

1. 1 Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
2. 2 While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
3. 3 Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
4. 4 Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
5. 5 Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

By John Mitzewich

Ingredients

• ✓ russet potato
• olive oil
• balsamic vinegar
• lemon juice
• greek seasoning
• kosher salt
• black pepper
• garlic powder
• oregano
• thyme
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
3. 3 Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

By gibsey23

Ingredients

• ✓ russet potato
• chicken thigh
• lemon juice
• olive oil
• garlic
• oregano
• salt
• rosemary
• black pepper
• cayenne pepper
• chicken broth
• oregano

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2. 2 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
3. 3 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
4. 4 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
5. 5 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
7. 7 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
8. 8 Transfer potatoes to the platter with chicken.
9. 9 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
10. 10 Strain pan juices into a measuring cup and pour over chicken and potatoes.
11. 11 Sprinkle with fresh oregano. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ russet potato
• cucumber
• salt
• greek yogurt
• lemon juice
• dill
• garlic
• apple cider vinegar
• feta cheese
• olive oil
• greek seasoning
• cooking spray
• red onion
• kalamata olive
• grape tomato

Instructions

1. 1 Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
2. 2 Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
5. 5 Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
6. 6 Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• black pepper
• salt
• white rice
• bay leaf
• thyme
• black pepper
• celery leaf
• salt
• parsley
• lemon zest
• lemon juice
• anchovy
• garlic
• celery
• carrot
• onion
• olive oil
• swordfish steak
• seafood stock

Instructions

1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

Ingredients

• ✓ russet potato
• salad green
• feta cheese
• red onion
• cherry tomato
• cucumber
• oregano
• flat-leaf parsley
• black pepper
• salt
• lemon
• olive oil
• red wine vinegar
• olive oil
• kosher salt
• olive oil
• lemon
• garlic
• cayenne pepper
• red pepper flakes
• oregano
• thyme
• rosemary
• black pepper
• kosher salt
• chicken thigh

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich