Roast Potatoes with Oregano, Feta and Lemon

Ingredients

1.5 kg Red Royale potatoes, peeled, washed and cut into even-size pieces
1 Tbs plain flour
1/3 cup (80mL) olive oil
2 Tbs chopped oregano leaves
150 g feta, crumbled
Oregano leaves, extra, to serve
Lemon wedges, to serve

Method

Preheat oven to 200 C. Place a large roasting pan in the oven to preheat. Place the potato in a large saucepan and cover with cold water. Season with salt. Bring to the boil and cook for 8-10 minutes or until the edges just begin to soften. Drain the potato into a heatproof colander. Place colander over the saucepan and set aside until steam evaporates.

Return potato to the saucepan. Add the flour, oil and chopped oregano. Cover with a lid and shake the pan to roughen up edges of the potato. Transfer potato mixture to the preheated roasting pan. Season. Roast for 30 minutes. Reduce oven to 180 C and roast, turning occasionally, for a further 30-40 minutes or until golden and crisp

Arrange potato on a serving platter and sprinkle with feta and oregano leaves. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles