Roasted Potatoes with Whipped Feta and Herbs
Ingredients
700g new potatoes
2 tbsp harissa
4 tbsp extra-virgin olive oil
150g feta cheese
100ml Greek yoghurt
1 small handful mint leaves, plus 3 mint sprigs
½ small red onion, thinly sliced
1 handful coriander leaves
½ lemon, juice only
4 servings
Calories~438 kcal
Protein~11 g
Carbs~36 g
Fat~28 g
Fiber~4 g
Sugar~4 g
Total recipe
Calories~1,750 kcal
Protein~45 g
Carbs~145 g
Fat~110 g
Fiber~17 g
Sugar~15 g
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Tip the new potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened then drain.
Step 2
Mix the harissa with 2 tbsp olive oil and set aside.
Step 3
Meanwhile, make the whipped feta. Add 1 tbsp olive oil a food processor with the feta and yoghurt then whizz for 1 min, or until smooth. Pick the leaves from 3 mint sprigs and add these, then whizz for a few secs. Transfer to a bowl, season to taste then cover and chill.
Step 4
Roughly crush the drained potatoes with your hands to make large chunks. Spread over a lined baking tray, pour over the harissa mix and toss to coat. Sprinkle with a little salt then roast for 35-40 mins until crispy and just charred in places.
Step 5
To make the herb salad, put the red onion, coriander leaves, remaining handful mint leaves, lemon juice and remaining tbsp olive oil in a bowl with a pinch of salt and a good grating of black pepper.
Step 6
Spoon the whipped feta onto each serving plate, top with crispy potatoes and a handful of salad then serve.
