(Here is where I take a side note to give a shout out to Tupperware's Fridge Smart series (pictured). They are great storage things for fruits and veggies (and potatoes!). I put all of my produce in them now and they stay fresh for weeks. Amazing. Really!)
I used some of the potatoes to try a recipe from my America's Test Kitchen book and they turned out wonderfully as always.
The recipe is pretty simple:
Preheat oven to 400
Wash potatoes, cut into bite-size wedges
Toss potato wedges in olive oil, salt, and pepper
Put potatoes on a rimmed cookie sheet with one of the cut sides down. Cover with aluminum foil. Bake 20 minutes.
Remove foil. Bake 15 minutes
Turn potatoes to the other cut side. Sprinkle with oregano Bake 8 more minutes
Remove from pan and toss with 1/2 cup feta cheese, minced garlic clove, salt, 1 tsp lemon juice, and some olives. Yum!