Recipe: baked feta with potatoes
These smashed potatoes may be even tastier than a perfectly crispy baked potato, and they become extra crispy thanks to their coarse, irregular edges. The secret to a truly crispy potato is to boil them for just 10 to 12 minutes, until they are just tender. If they are too wet, they will steam too much. Roast them for 10 minutes before adding all the other ingredients to make them extra crispy.
How to make baked feta with potatoes
- Preheat the oven to 200 °C.
- Bring the potatoes to a boil in a pan of cold, salted water and cook for 10 to 12 minutes, until you can easily insert a sharp knife into the centre of a potato. Drain them in a colander, then leave them to dry and cool in the colander.
- Once the baby potatoes have cooled sufficiently, place them on a baking tray and crush them with a potato masher. Place the feta on the baking tray as well, and arrange the red onions, garlic and radishes around it. Drizzle everything with some olive oil, sprinkle with salt and roast in the oven for 40 to 45 minutes, until the potatoes are golden brown.
- For the harissa dressing, whisk all the ingredients together in a bowl. Serve with a handful of rocket per person and drizzle with the harissa dressing.
Prepare in advance
You can make the dressing in advance and store it in a clean jar in the refrigerator for 2 to 3 days. The dressing is also delicious with steamed or roasted vegetables as a side dish.
Title: Last minute dinners
Author: Frankie Unsworth
Price: €27.50
Publisher: Good Cook
Stress-free cooking for friends & family We all enjoy dining in good company, whether planned or unexpected. Last Minute Dinners offers an effortless approach, choosing simplicity over excess. From deceptively simple yet spectacular weekend dinners to the convenience of a great one-pot meal on a weekday, for unexpected guests.
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