Ingredients
4 medium russet potatoes
3 tablespoons extra-virgin olive oil
salt, preferably a good finishing salt but Kosher is ok
1/2 cup thick Greek yogurt (such as Fage or Greek Gods Lebni, or drain regular yogurt)
3 ounces Feta cheese, preferably Greek, crumbled
1 tablespoon minced fresh oregano leaves
Zest of 1 lemon, minced
1/4 cup red onion, minced
Fresh ground black pepper
Preparation
