Vegetarian mains
Roasted Jersey Royal Potatoes with tomato, feta cheese and salsa verde
The Jersey Royal is a truly unique potato variety, with a distinctive sweet and earthy flavour. Its peak season is in May; a great time of the year to start eating salads that mix fresh and cooked ingredients. In this recipe, the roasted potatoes combine very well with the fresh tomatoes, red onion and olive salsa verde. Top it all with crumbled feta and lemon zest to make this potato salad into a really tasty and satisfying meal.
Ingredients
For the potatoes
- 250g 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
- 80g feta cheese
- zest of 1 lemon
For the dressing:
- 50g olives of your choice
- 1 garlic clove, peeled
- 15g parsley
- 15g basil
- 10g mint leaves
- 3 tbsp olive oil
- 1 tsp red wine vinegar
Method
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 5
In a small bowl, crumble the feta cheese with your hands. Add the lemon zest and gently mix.
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Step 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.