Ingredients:

  • 3 lbs Russet or Maris Piper Potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1 Tbsp Coarse Sea Salt (for boiling)
  • 1/3 cup Good Quality Olive Oil, plus extra for drizzling
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 4 cloves Fresh Garlic, minced or finely grated
  • 2 tsp Dried Oregano
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 oz Greek Feta Cheese, crumbled
  • 2 Tbsp Fresh Parsley, roughly chopped

Instructions:

  1. Peel and chop potatoes evenly. Place in a large saucepan, cover with cold water, add 1 Tbsp salt. Bring to a boil, then reduce heat and simmer for 8–10 minutes (they should be just tender on the outside).
  2. Drain the potatoes thoroughly. Return them to the empty hot pot. Cover and shake the pan vigorously for about 30 seconds to 'chuff up' the edges.
  3. Preheat oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, flaky salt, and pepper.
  4. Tip the rough potatoes into the roasting tray. Drizzle generously with about two-thirds of the seasoned oil mixture and toss well to coat every surface. Spread them into a single layer.
  5. Roast for 30 minutes. Remove the tray, carefully flip the potatoes, and return to the oven for another 15–20 minutes, until they are deeply golden brown and very crunchy.
  6. Remove the tray from the oven. Drizzle the remaining seasoned oil mixture over the potatoes. Scatter the crumbled feta evenly over the top.
  7. Return the potatoes to the oven for a final 5–8 minutes, just until the feta is warmed through and slightly softened.
  8. Sprinkle immediately with fresh parsley and serve piping hot.