Go Back
Roasted New Potatoes with Tomatoes/Feta & Salsa Verde

Roasted New Potatoes with Tomatoes/Feta & Salsa Verde

This recipe uses new potatoes (especially jersey Royals with their peak season in May). May is a great time to start eating salads that mix fresh and cookedingredients. In this recipe, the roasted potatoes combine very well with the fresh tomatoes, red onion and olive salsa verde. Top it all with crumbled fetaand lemon zest to make this potato salad into a really tasty and satisfying meal.
Print Recipe Pin Recipe
Prep Time 55 minutes
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

FOR THE POTATOES
  • 250 g Jersey Royal potatoes scrubbed and cut into 3-4cm chunks
  • ½ tbsp smoked paprika
  • ½ tbsp dry oregano
  • 2 medium tomatoes cut into wedges
  • 1 small red onion peeled & sliced
  • 80 g feta cheese
  • zest of 1 lemon
  • FOR THE DRESSING:
  • 50 g olives of your choice
  • 1 garlic clove peeled
  • 15 g parsley
  • 15 g basil
  • 10 g mint leaves
  • 3 tbsp olive oil
  • 1 tsp red wine vinegar

Method
 

  1. PREHEAT YOUR OVEN TO 200°C/GAS 6. ADD THE POTATOES TO A SAUCEPAN, COVER WITH WATER, ADD A PINCH OF SALT AND COOK THEM UNTIL TENDER – TEST WITH A KNIFE TIP. DRAIN AND SET ASIDE TO COOL SLIGHTLY.
  2. SPREAD THE POTATOES OUT IN A BAKING TRAY AND TOSS THEM WITH OIL, PAPRIKA, OREGANO, SALT AND PEPPER. ROAST FOR 15-20 MINUTES, SHAKING OCCASIONALLY, UNTIL GOLDEN BROWN WITH CRISPY EDGES.
  3. MEANWHILE, MAKE THE DRESSING. ROUGHLY CHOP THE OLIVES AND PLACE THEM IN A BOWL. NOW FINELY CHOP THE GARLIC AND HERBS AND ADD THEM TO THE OLIVES. STIR IN THE OIL AND VINEGAR, AND KEEP ASIDE FOR LATER.
  4. ADD THE TOMATOES AND ONION TO A MIXING BOWL AND GENTLY TOSS THROUGH ¾ OF THE DRESSING. TASTE AND ADD MORE SALT IF NEEDED.
  5. IN A SMALL BOWL, CRUMBLE THE FETA CHEESE WITH YOUR HANDS. ADD THE LEMON ZEST AND GENTLY MIX.
  6. TO ASSEMBLE THE DISH, FIRST PLACE DOWN THE TOMATO SALAD AS A BASE. THEN ADD THE POTATOES, SPRINKLE OVER THE FETA CHEESE, AND DRIZZLE THE REMAINING DRESSING ON TOP.

Notes

(Recipe/Image courtesy of Riverford Organics)