Yields: 4 servings
2 1/2 pounds new potatoes, quartered
1/4 cup coconut oil
2 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup thinly sliced green onions
1 Tablespoon chives, chopped
Turn the oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper.
Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, about 18-20 minutes.
Transfer to a large bowl and toss with the feta, green onions and chives.