Potato queen Poppy O’Toole, also known as @poppy_cooks on Instagram, has shared her “twist” on roast potatoes.
The Michelin-trained chef appeared on ITV’s This Morning earlier this week to share her posh potato dishes.
As well as lemon roasted potatoes, Poppy showed viewers how to make garlic baked potatoes with cream cheese.
Poppy said the recipe tastes “delicious” with a “simple” feta dressing accompanying it.
How to make Poppy’s lemon roasties with feta dressing
Serves: 2
Ingredients
For the potatoes:
- Three tbsp vegetable oil
- Three Maris Piper potatoes, skin on and sliced into 2cm rounds
- One tbsp salt, for the cooking water, plus extra to season
- Juice of 1 lemon
- 100ml chicken stock
- 1 tsp dried oregano
- 1 tsp fine semolina
- Two garlic cloves, crushed
- Pinch of black pepper
For the feta dressing:
- 100g feta, broken into pieces
- Squeeze of lemon
- Pinch of flakey salt
- Pinch of cracked black pepper
- 100ml olive oil
To garnish:
- A little extra feta, crumbled
- Lemon zest
Method:
1. To make the delicious roast potatoes, preheat the oven to 200C/180C fan.
2. Next, put the vegetable oil into a baking tray large enough to fit all the potato slices in a single layer. Put the tray in the oven for the oil to get hot.
3. Put the potatoes in a pan and cover them with water. Add the salt and put them on a high heat. Allow the water to come to the boil and cook the potatoes for 15 minutes, or until they turn tender.
4. Drain the potatoes in a colander and suspend it in the potato pan before covering the potatoes with a clean tea towel for 10 minutes. The potatoes should have dried out and be completely free of steam. Once cool and dry, give the potatoes a toss in the colander, so they break down a bit.
5. Then, remove the hot oil from the oven and carefully tip in the potatoes. Give the potatoes and oil a stir so each potato is completely coated in oil. Roast them for 30 minutes.
6. While the potatoes cook, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.
7. Once the potatoes are part-cooked, remove them from the oven and turn the heat up to 220C/200C fan.
8. Pour the lemon mix over the potatoes and give them another good stir. Put them back in the oven for another 30 minutes or until they’re golden brown and crisp. Season them with salt and pepper to taste.
9. The feta dressing is simple to make and involves adding the feta, lemon, salt and pepper to a mini-processor and blending it up. If you don’t have one, put them in a small bowl so the mixture is smooth. Slowly add the olive oil until the dressing is creamy and thick. The consistency should be similar to humous. If you’re struggling to achieve the right consistency, add cream cheese or yoghurt.
10. To serve, spread a layer of the feta mix onto a dish before placing the potatoes on top and garnishing with crumbled feta and lemon zest.
