Greek roast potatoes with alternative feta cheese
Ingredients
1
kg
new potatoes
200
ml
vegetable stock
3
tb
olive oil
3
Clove(s)
of garlic, finely chopped
2
pc
lemons
0.25
Bunch(es)
fresh parsley, chopped
Some
salt and pepper
Preparation
1. Cut the potatoes into quarters and place in a roasting tin (or alternatively a casserole dish) with the vegetable stock, olive oil and chopped garlic. Squeeze a lemon and add the juice to the potatoes. Slice the other half of the lemon and add to the potatoes, along with a large pinch of salt and pepper.
2. Mix everything well and bake at 200 °C for approx. 20 minutes. Then turn the potatoes and bake for a further 20-30 minutes until most of the liquid has evaporated and the potatoes are golden brown.
3. Squeeze the rest of the lemon over the potatoes, crumble the bedda feta cheese alternative over the top and sprinkle with parsley. Mix everything well and serve with your favourite barbecued dish or with a large side salad.
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