Roast Baby Potatoes with Preserved Lemon Dressing & Feta
Eunice Power shares her recipe for Roast baby potatoes with a zingy preserved lemon dressing and feta cheese
SERVES
4
PEOPLE
Ingredients
600g baby potatoes
100g feta cheese, roughly crumbled
Chopped parsley, to finish
For the preserved lemon dressing
2 small preserved lemons
1 tbsp white wine vinegar
A squeeze of lemon juice
1 tbsp honey
75ml olive oil
Salt and freshly ground black pepper
Handful of parsley, chopped
Method
Preheat the oven to 180˚C.
Place the baby potatoes in a roasting tin and roast them whole, in their skins, for about 30 minutes, until cooked through and the skins are lovely and crisp.
Meanwhile, make the preserved lemon dressing. Discard the flesh from the preserved lemons and finely dice the rind.
Whisk together the white winevinegar, lemon juice, honey, and extra-virgin olive oil. Season with salt and pepper, then stir through the diced preserved lemon rind and chopped parsley.
Taste and adjust the seasoning, looking for a good sweet-and-sour balance.
Remove the potatoes from the oven and allow them to cool just enough to handle. Using the back of a spoon or a fork, gently crush each potato so that it breaks open while still holdingtogether.
Toss the crushed potatoes with enough of the preserved lemondressing to coat them well.
Return the dressed potatoes to the oven and roast for a further 15minutes.
Scatter the crumbled feta over the potatoes and return to the oven for another 5 minutes, until the feta has warmed and the potatoes are crisp and golden.
Remove from the oven, sprinkle generously with chopped parsley, and serve.
