Mediterranean menu of baked fish, Greek salad, potatoes with lemon & feta

Crispy roast potatoes with oregano, lemon & feta

Boiling the potatoes briefly, then drying and roughing them up a little before tossing them into the hot oven, is the secret to deliciously crispy results.

5 to 6 Agria potatoes, peeled and cut into 3 to 4cm chunks

3 tbsp neutral cooking oil, eg rice bran

Generous sprinkle of flaky sea salt

To serve

100g feta

3 to 4 tbsp good-quality extra virgin olive oil

1 lemon, juice and finely grated zest

Small bunch oregano leaves

Peel potatoes and cut into 3 to 4cm chunks. Cover with water in a pot and bring to the boil.

Meanwhile, heat oven to 200C and place a roasting tray with the oil in it in the oven to get hot.

Let potatoes boil for a minute then drain off the water and return it to the element. Using a tea towel to hold the lid on the pot, shake it carefully a few times, holding the lid in place - this dries out the potatoes and helps ensure they'll be crispy when roasted.

Carefully remove roasting tray from the oven and add potatoes. Stir gently and sprinkle with sea salt.

Roast for 40 minutes, shaking and turning the potatoes a couple of times, until golden and crisp. A couple of minutes before removing from the oven, squeeze over the juice of half a lemon.

To serve, crumble feta into a small bowl and add the olive oil, lemon zest and remaining lemon juice. Serve the potatoes in a bowl, with the feta mixture drizzled over and oregano leaves sprinkled on top. Serves 6

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