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1kg baby potatoes
1/3 cup extra virgin olive oil
Juice of half a lemon
2 tbs Gewurzhaus Oregano
1 tsp salt
100g Greek feta cheese
Preheat oven to 190°C (conventional).
Wash and scrub baby potatoes and cut them into wedges.
Place in a pot and add just enough water to cover the potatoes. Place pot on medium heat and once the water starts to boil, cook potatoes for 10-12 mins. When ready, drain them and set aside.
Mix olive oil and lemon juice together in a small jug or bowl and pour the mixture onto the base of a large roasting tray.
Add the potatoes, tossing gently to coat in the olive oil. Spread the potatoes out evenly.
Sprinkle salt and 1 teaspoon of oregano onto potatoes and gently toss to coat.
Place in the hot oven and bake for 30 mins until potatoes are crisp and golden.
To serve, place roast potatoes on a large platter, scatter crumbled pieces of Greek fetta cheese over the top and sprinkle remaining oregano.
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