Name: Jersey Royal potatoes with roasted feta
Total time: 1800 s
Yield: 4
Ingredients: 400 gram Jersey royal potato; 25 gram mint; 2 tablespoon olive oil; 200 gram Greek feta; 70 gram mixed chillies; 200 gram sugar snap peas; 40 gram wild rocket

Step 1

Preheat oven to 180°C/ 160°C fan/ gas mark 5.

Step 2

Boil the Jersey Royal potatoes (400 g) for around 15 minutes (halving any large potatoes so they are all a similar size) in a large pan of salted water with ½ of the mint (25 g) . Don’t worry about picking the leaves off the stalk for this step.

Step 3

Whilst the potatoes are cooking place the feta (200 g) onto a sheet of lightly oiled foil 20 cm x 20 cm, fold up the sides to form a shallow edge around the sides of the feta.

Step 4

Finely shred a chilli (70 g) removing the seeds if you don’t want it too hot. Drizzle the top of the feta with 1 tbsp olive oil (30 mL) and top with the shredded chilli and some freshly ground pepper.

Step 5

Bake in the oven for 10-12 minutes until the feta starts to colour and soften.

Step 6

Add the peas (200 g) to the potatoes for the final 3 minutes of the cook and then drain into a colander and allow to cool.

Step 7

Once cooled but still warm, remove the cooked mint leaves and then dress the potatoes with olive oil, shredded fresh mint and seasoning.

Step 8

Tumble the dressed potatoes with the rocket (40 g) , place in a shallow serving bowl and carefully place the whole feta onto the potatoes or break it into pieces and arrange on the potatoes. Finish with extra mint and chilli if you like.

Jersey Royal potatoes with roasted feta

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