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Lemon-roasted potatoes with feta dressing
"For anyone who’s followed me for a while on socials, you’ll know that I had a lot of fun trying out potato dishes in my TikTok series Around the Worldin 80 Potatoes. The stand-out dish for me was the Greek lemonates patates– which has opened a whole new world in which I add lemon to potatoes."
Find more recipes in Poppy's new cookbook, Poppy Cooks.
SERVES
2
TO
4
Ingredients
Cheese dressing:
- 100 g / 3-1/2 oz soft cheese, such as feta, blue or goat’s
- A squeeze of lemon
- A pinch of flaky salt
- A crack of black pepper
- About 100ml / scant 1/2 cup olive oil (or enough for a mayo consistency)
Potatoes:
- 6 tablespoons vegetable oil
- 6 maris piper potatoes, skin on and sliced into 2 cm-thick (3/4 inch) rounds
- 1 tablespoon salt, for the cooking water, plus extra to season
- Juice of 1 lemon
- 70ml / 1/3 cup chicken or vegetable stock
- 2 teaspoons dried oregano
- 2 teaspoons fine semolina (don’t worry if you don’t have any)
- 2 garlic cloves, peeled and minced
- Black pepper
Directions
Cheese dressing:
- Put the cheese, lemon, salt and pepper in a mini-processor if you haveone. Otherwise, put them in a small bowl and use a whisk. Blitz (or whisk) until broken down and getting smooth.
- Trickle in the olive oil, mixing continuously as you go, until you’re left witha creamy, thick dressing that’s ready for anything.
Potatoes:
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Spoon the vegetabble oil into a baking tray large enough to fit the potato slices in a single layer and place this in the oven to get hot while the oven is heating up.
- Place ya spuds into a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and boil for 15 minutes, until tender.
- Drain the potatoes in a colander, then suspend the colander in the potatopan and cover with a clean tea towel for about 10 minutes, until the potatoeshave 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 spuds. 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, stock, oregano, semolina (if you have it) and garlic in a small bowl.
- Take the spuds out of the oven and turn the oven up to 220°C/200°Cfan/425°F/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, until crispy and golden.
- Season the potatoes with salt and pepper. Serve with your cheese dressing on the side for everyone to spoon over or dunk into as they wish.
Excerpted from Poppy Cooksby Poppy O’Toole. Copyright © 2021 Poppy O’Toole. Photography ©2021 Louise Hagger. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
