Let's talk taters!
Recently, while out for dinner, the conversation turned to the classic crowd favourite "if you could always ensure you could eat just one thing...". While most of our party chose favourite dishes or treats (mine was both salad and ice cream sandwiches - I'm too indecisive to choose just one), one amongst stated simply "potatoes". "No, no," we urged and argued, "you have to pick a dish!" "No, no," he responded "I want potatoes. Potato wedges, fries, mashed, roasted, hash browns, you name it. I always want potatoes!" Though it went against our general rules of the game, I get the logic. Potatoes are a wonderfully adaptable food, and when we're honest, they are pretty hard to screw up.
This recipe highlights my favourite of the potato varieties, the sweet potato. The subtle sweetness balances perfectly with the earthiness of the rosemary and the saltiness of the feta, and because the consistency of both the potato and the cheese are quite creamy, you don't need to overload these with lots of extra heavy ingredients.
I've made this a couple of times over the last couple of weeks, and while keep the base flavours are the same, I have played around with the little extras. The recipe below represents my favourite iteration.
