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:
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
Bring a large pan of water to the boil & boil the potatoes for 15 mins
Drain and toss in the roasting tin with a good drizzle of olive oil
Smash down the potatoes with the back of a fork
Mix in the coriander seeds, lemon juice, ⅔ of the feta and the olives
Roast in the oven for 20-25 mins until golden and crisped
Toss through the coriander
Scatter over the remaining feta & enjoy!
and remember, anyone can cook!