Just. Look. The. Golden. Crispy. Edges. I am obsessed with potatoes. Roasted is possibly my favourite kind. Roasted with salty feta melting against them, a hint of fresh lemon and fragrant oregano and I am done. These potatoes are the best.
I think the secret to golden crispy potatoes is more complex than just 1 tip. You need to choose a nice floury potato or at the least an all rounder. I prefer to stay away from anything too waxy as you want something that will get a little fluffy when you boil it. This creates those crispy edges. You also want to be generous with your extra virgin olive oil and have your oven set at 200-220 degrees (extra virgin olive oil is stable at this temp and retains lots of its goodness). With these things combined you should get a great roasty that you can then set off with delicious toppings.
And those toppings are what makes these roast potatoes a must for any dinner party. The salty sharp fetta melts against the heat of the potatoes turning it extra creamy. The zest brings acidity and balance to the roasties and compliments the oregano flavour so well. They taste just as good as they look.
Not the quickest thing to make but very easy! Oh and yes, I’m so aware that this is my second feta recipe this week. Just trying to make sure you don’t waste any ingredients!
Serves 4
Ingredients
1kg washed and peeled potatoes
2 Tbs extra virgin olive oil
1/3 cup crumbled feta
1 tsp dried oregano
4 garlic cloves
1 Tbs fresh oregano leaves
2 tsp lemon zest
salt and pepper
Cheek of lemon to serve
Directions
Preheat oven to 220 degrees celsius.
Chop potatoes into approximately 4cm chunks (see image) roughly the same size and place in a pot. Cover with cold water (just covered) and add a pinch of salt. Bring to the boil and then continue boiling for 15 minutes or until a knife easily slides into the potatoes.
Drain well and place back in the pot. Toss the potatoes gently to fluff up the edges a bit. Add the olive oil and toss again to make sure they are completely covered by the oil.
Our out on to a lined baking tray in a single layer. Drizzle any oil left in the pot over the potatoes. Sprinkle over the dried oregano and a pinch of salt. Add cloves, skin on.
Roast for 30 minutes and then remove the garlic and turn the potatoes. Roast for another 15-25 minutes or until they are golden and crunchy.
Place the cooked potatoes on your serving plate and crumble over the feta, sprinkle with lemon zest and oregano leaves and then season with salt and pepper. Serve with a lemon wedge or cheek to squeeze over just before eating.
HH. x
