A delicious side dish that tastes great hot or cold - a handy trait for when you’ve got lots of other cooking - or barbequing - on the go.
This recipe was created by Emma Hatcher.
1.5kg new potatoes
Sea salt and black pepper
6 tablespoons olive oil
½ a 400g jar of roasted red and yellow peppers, drained and at room temp
1 tablespoon red wine vinegar
Handful of basil leaves
For the whipped feta:
200g natural yogurt
2 tablespoons extra-virgin olive oil
Juice of ½ a lemon
Heat the oven to 200ºC/180ºC fan/gas mark 6.
Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes, or until the potatoes are just tender. Drain the potatoes and transfer them to a large baking tray, shuffling them into a single layer. Allow to steam-dry for a few minutes.
Using a heavy bottomed glass, mug, or another tray, smash the potatoes down, crushing them just enough so that they crack open. Drizzle over the olive oil and season well, then roast for 40-45 minutes, or until crispy and golden brown.
Meanwhile, make the whipped feta by placing the feta, yogurt, olive oil and lemon juice in a food processor. Season well and blitz until smooth and creamy.
Divide the red and yellow peppers up, then finely chop. Add to a couple of small bowls, along with ½ tablespoon red wine vinegar in each. Stir to combine.
Lightly toast the walnuts in a dry pan over a medium heat, until golden and fragrant. Remove from the heat and roughly chop.
Spoon the whipped feta onto a serving platter and spread out with the back of a spoon. Tumble the golden new potatoes on top of the whipped feta, spoon over the peppers, sprinkle over the walnuts, scatter over the basil leaves and serve.
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