Parboil the potatoes

• Boil the potatoes until just tender.
• Drain them and shake them in the colander to rough up the edges.

Season and roast

• Spread the potatoes on a baking tray with hot oil.
• Sprinkle over the thyme, oregano, salt and pepper.
• Add the quartered lemon and garlic cloves and roast.

Roast the potatoes until golden

• Remove the garlic and lemon from the tray.
• Return the potatoes to the oven until deeply golden and crisp.

Make the lemon and garlic dressing

• Finely dice the roasted lemon, rind included, and the garlic.
• Mix with the honey, oil and chilli flakes.

Coat the potatoes

• Spoon the dressing over the hot roasted potatoes and toss to coat.

Serve on whipped feta

• Blend the feta with the Greek yogurt until smooth and fluffy.
• Spread on a plate and pile the roasted potatoes on top.