This recipe is based on one by Nigella Lawson, which I decided to try when I found myself with an unexpected glut of feta, potatoes and oregano (somewhat bizarrely). We had it on it’s own with a tomato salad for lunch, but I suspect it would be better as an accompaniment to something a little more substantial.
Potatoes roasted with garlic, oregano and feta
1.25kg of potatoes, unpeeled and cut into 2cm cubes
half a bulb of garlic, crushed
2 1/2 tsp dried oregano
125g feta cheese
handful of fresh oregano
Preheat the oven to 220C and mix the oil and potatoes into a shallow roasting tin, large nough for the potatoes to sit in one layer. Add the dried oregano and garlic and roast for 50-60 minutes until golden brown and cooked through.
Scatter with the crumbled feta, fresh oregano if you have any and serve hot.