Roast Potatoes with Lemon and Feta (2-4)

A delicious recipe for roast potatoes from Poppy O’Toole.

Roast Potatoes with Lemon and Feta (2-4)
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Roast Potatoes with Lemon and Feta (2-4)
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  1. Put the cheese, lemon, salt and pepper in a mini-processor. Otherwise, put them in a small bowl and use a whisk. Blitz or whisk until broken down and getting smooth.Trickle in the olive oil, mixing continuously as you go, until you’re left with a creamy, thick dressing.
  2. Preheat the oven to 200C/180C fan/gas 6. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and place this in the oven to get hot while the oven is heating up.
  3. Place the potatoes into a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, until tender.
  4. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.
  5. Remove the hot baking tray from the oven and tip in the potatoes. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.In that time, mix the lemon juice, stock, oregano, semolina (if you have it) and garlic in a bowl.
  6. Take the potatoes out of the oven and turn the oven up to 220C/200C fan/gas 7.Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, until crispy and golden.
  7. Season the potatoes with salt and pepper. Serve with your cheese dressing on the side for everyone to spoon over or dunk into as they wish
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