There are roast potatoes, and then there are roast Greek potatoes. This
dish is a great addition to a BBQ and a nice alternative to creamy potato salads.
This recipe was created by Dannii Martin at Hungry Healthy Happy.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
3 minutes
COOKING TIME
40 minutes
SERVES
Serves 4
Ingredients
700g New/Baby potatoes
2 tbsp olive oil
Juice of half a lemon
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp fresh thyme
4 garlic cloves, crushed
30g feta cheese
Sea salt and black pepper
Method
1
Chop the potatoes into wedges.
2
Put the chopped potatoes in boiling water, bring back to the boil and par-boil for 6-7 minutes.
3
Drain the potatoes and put in a bowl with the rest of the ingredients and mix well.
4
Transfer to a baking dish, add a whole lemon, cut into quarters.
5
Put in a preheated oven at 220°C / Fan 200°C / Gas 7 and bake for 40 minutes.
6
Transfer the cooked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
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