Yields 4 servings
2 1/2 pounds new potatoes, quartered (I’ve used purple potatoes as well as a combo for this dish)
1/4 cup organic coconut oil, melted
2 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup green onions, thinly sliced
1 Tablespoon chives, chopped
Place a baking sheet in the oven while you preheat the oven to 425°F.
In a bowl, toss the potatoes with the oil and thyme. When oven reaches 425°F, carefully remove baking sheet. Pour prepared potatoes on the heated 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.