Recipes | Farm & Larder

Ingredients

• 2 pounds French fingerling potatoes
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 3 shallots, thinly sliced
• Sea salt and fresh ground pepper, to taste
• 1-1 1/2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
• 2-3 Bullhorn peppers, seeded and cut into large chunks
• ½ red onion, sliced into rounds
• 1 sprig rosemary, leaves removed and finely chopped
• 1-2 tablespoons olive or grapeseed oil
• ½ teaspoon sweet paprika (optional)
• Freshly-chopped parsley
• 1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
• 1½ pounds baby red potatoes, washed
• ½ cup feta cheese
• 6 tablespoons olive oil, divided into 3-tablespoon portions
• Sea salt and fresh ground pepper
• 1½ pounds fingerling potatoes