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- Roast Potatoes with Oregano and Feta
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- 16 medium sized (approximately 2kg) roasting potatoes, such Agria, Desiree, peeled
- ¼ cup of olive oil
- sea salt and pepper
- 250 grams of feta, cubed
- fresh oregano leaves, torn
- Preheat oven to 200°C (392°F)
- Chop the potatoes in to similar sized pieces and toss through the olive oil in a large roasting pan.
- Baked for 30 to 40 minutes turning the potatoes frequently so that they are golden and crispy on all sides.
- Check the potatoes are cooked through by piercing one or two with a skewer.
- Toss through the cubed feta and torn oregano leaves and bake for a further 4 to 5 minutes.
- Season well with salt and pepper.
- Serves 8 to 10
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