Tomato salad with crispy potatoes and creamy feta from Sunset Magazine, June 2017 (page 69) by Jessica Koslow

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Notes about this recipe

  • Rutabaga on September 05, 2018

    This is an unexpectedly filling way to make a meal featuring fresh summer potatoes. All in all, a really nice combination, although I think there were a few things I didn't get quite right. The sauce should have been a little thicker, so be cautious when adding buttermilk. And while my potatoes were beautifully crisp when I removed them from the oven, I think they were still a shade softer than ideal. It was still good, but you want a potato that's crispy all the way through for the best contrast with the tomatoes.

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