Greek-Style Roasted Potatoes

This is another recipe adapted from one found in a Waitrose food magazine. I find feta has such a punchier taste when it's oven baked along with the rest of the dish. One of my favourite pasta dishes to make is a huge pan of Mediterranean roasted veg, where I bake the feta in with the vegetables and I find it just has such a richer flavour. This potato dish is very similar to that, but is the perfect accompaniment to any fish or meat meal for a little summery boost.

Jersey Royals are best in season from March to July, so outside of this period you can use a traditional roasting potato instead.

Greek-Style Roasted Potatoes

Serves 4-6 as a side

Prep time: 5 mins

Cook time: 40 mins

Preheat the oven to 220 degrees

Special equipment needed:

Roasting tin

Ingredients

1kg Jersey Royals

1 Jar of pitted Kalamata Greek olives

100g Feta (cubed)

1 tbsp Coriander seeds

1 Lemon (zested & juiced)

30g Fresh coriander (roughly chopped)

Olive oil for roasting

Scatter with fresh coriander and the lemon zest

Method:

1. Bring a large pan of water to the boil & boil the potatoes for 15 mins

2. Drain and toss in the roasting tin with a good drizzle of olive oil

3. Smash down the potatoes with the back of a fork

4. Mix in the coriander seeds, lemon juice, ⅔ of the feta and the olives

5. Roast in the oven for 20-25 mins until golden and crisped

6. Toss through the coriander

7. Scatter over the remaining feta & enjoy!

and remember, anyone can cook!