Accompagnement

Roasted Greek Potatoes with Whipped Feta

1 h 5Pour 4Nutri-Score C€€

1 h 5

Accompagnement

recette de

By The Forkful

@bytheforkful

ce qu’il vous faut

4 personnes

potatoes (halved or quartered, parboiled and roughened)Fruits et légumes800 g
olive oil (hot, for the tray)Épicerie60 ml
thyme (dried or chopped fresh)Épices2 g
oregano (dried)Épices3 g
saltÉpices5 g
black pepper (freshly ground)Épices2 g
lemon (quartered, roasted then finely diced with the rind)Fruits et légumes1 morceau
garlic (cloves, roasted then finely diced)Fruits et légumes4 morceaux
honeyÉpicerie20 g
chilli flakesÉpices2 g
feta (for the whipped feta)Produits laitiers200 g
Greek yogurt (for the whipped feta)Produits laitiers100 g

par portion

291kcal

ce que vous utiliserez

pas à pas

Parboil the potatoes
- Boil the potatoes until just tender.
- Drain them and shake them in the colander to rough up the edges.
Étape 1
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.
Étape 2
Roast the potatoes until golden
- Remove the garlic and lemon from the tray.
- Return the potatoes to the oven until deeply golden and crisp.
Étape 3
Make the lemon and garlic dressing
- Finely dice the roasted lemon, rind included, and the garlic.
- Mix with the honey, oil and chilli flakes.
Étape 4
Coat the potatoes
- Spoon the dressing over the hot roasted potatoes and toss to coat.
Étape 5
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.
Étape 6

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