Roasted Potatoes With Feta Cheese & Herbs
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Roasted Potatoes with Feta cheese and Herbs is a quick and easy side dish to go with any meal. The blend of the herbs offers flexibility in adjusting their quantities to suit individual's taste. Parboiling the potatoes decreases the roasting time and ensures that the potatoes are crisp on the outside and soft from inside.
Go easy with salt as feta cheese is salty. Do not let any missing ingredient in your kitchen cupboard deter you from trying this recipe. Move ahead and give it a try...even a basic combination of herbs will make this dish standout.
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Ingredients
- 500 grams potatoes peeled and quartered
- 4 cloves of crushed garlic
- 1/2 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of crushed peppercorn
- 1 teaspoon salt or as needed
- 3-4 tablespoon of olive oil
- 1 -2 tablespoon of lemon juice
- 1/2 teaspoon of crushed chilli flakes
- 20 grams feta cheese
- A few olives
- A few sprigs of chopped parsley or cilantro
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Instructions
- Parboil the potatoes in salt water for 10 minutes.
- Once the potatoes are fork tender, drain the water and spread out the pieces so that the water dries up. The potatoes should not have water otherwise they will turn out soggy and mushy while roasting.
- Preheat oven to 200 degrees Celsius
- In a small mixing bowl mix olive oil, crushed garlic, garlic powder, oregano, thyme, a bit of salt, black pepper, chill flakes and salt.
- Tip in the potatoes into the mixing bowl and toss well.
- Spread the tossed potatoes on a hot baking tray and roast for 30 to 40 minutes.
- While roasting, toss and turn the potatoes every fifteen minutes to ensure that the potatoes turn out crisp evenly.
- When the potatoes are done remove from oven, wait a minute and crumble feta cheese, some lemon juice and some more crushed black pepper.
- Garnish the potatoes with parsley/cilantro leaves and olives
- Serve at once with meat or vegetable grilled platter
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