50mins
750g Scotty Brand Ayrshire or baby potatoes, cut into evenly sized pieces about 3cm big
30/50ml olive oil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp garlic powder
sea salt and freshly ground black pepper
½ lemon
150g feta
25g (handful) of fresh parsley, chopped
Preheat the oven to 200oC/400oF/Gas mark 6 or air fryer.
In a large bowl, toss the potatoes in the olive oil, dried herbs, garlic powder and a decent pinch of salt and about 20 turns of the pepper grinder.
Arrange the potatoes in a single layer on a large roasting tray and pop into the preheated oven, setting the timer for 45 mins or you could place evenly in air fryer and cook.
Half-way through their roasting time, give the potatoes a good shoogle on the roasting tray to make sure that they're all coated in the fragrant oil and seasoning.
Use the side of a grater to zest the lemon (you can use as little or as much as you'd like!) but make sure to set the lemon aside for the next step!
When the potatoes are ready, they will be golden and crispy, bring them out of the oven and whilst they're still in the tray, sprinkle over the lemon zest, then squeeze the juice of the lemon, making sure that all of the flavours are combined and coating all of the potatoes.
Transfer everything to your serving bowl and then crumble over the feta cheese and sprinkle on the parsley and a final twist or two of black pepper.
This dish is best eaten on the day it’s made, but it will keep for up to three days in the fridge. If it starts to fade a little, perk it up with a squeeze of fresh lemon and some more freshly chopped herbs.
