Lemon Roasted Potatoes with Feta Dressing
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Such a beautiful way to turn the humble roastie into a standalone dish! I personally love to pair these lemon roasted potatoes with feta dressing with my chicken skewers to finish it off. This meal deserves to be enjoyed in the garden on a summery evening with all the wine.
Fun fact – I cooked these spuds on BBCs Saturday Kitchen (seriously, what is my life?!) and the feedback was amazing! I’ve heard from various followers that this meal is now a staple dish in their households and that makes me so ridiculously happy!!
The recipe also features in my cookbook, in case you’re interested…nothing like a good book plug hehe.
Ingredients
metric imperial
For the Potatoes
- 3 tbsp vegetable oil
- 3 Maris Piper potatoes, skin on and sliced into 2cm/¾in rounds
- 1 tbsp salt, for the cooking water, plus extra to season
- 1 lemon, juice only
- 100ml chicken stock
- 1 tsp dried oregano
- 1 tsp fine semolina (optional)
- 2 garlic cloves, crushed
- pinch black pepper
For the Feta Dressing
- 100g feta, broken into pieces
- Squeeze of lemon
- Pinch of flaky salt
- Pinch of cracked black pepper
- 100ml olive oil
Method
- To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6.
- Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot.
- Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender.
- Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.
- Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.
- In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.
- Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7.
- Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper.
- To make the feta dressing, put the feta, lemon, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until just getting smooth. Trickle in the olive oil, mixing continuously as you go, until you're left with a creamy, thick dressing that's ready for anything! You are looking for a mayonnaise consistency and you may not need all the oil.