A super recipe by Nigella Lawson
Serves 4-6
2¾ pounds potatoes (unpeeled and cut into 1 inch cubes)
¼ cup (60ml) regular olive oil
6 fat cloves garlic (peeled and minced)
2½ teaspoons dried oregano
4 oz Greek block feta cheese (crumbled)
TO SERVE
fresh oregano
Preheat the oven to 220°C/200°C Fan/425°F and tumble the potatoes into a shallow roasting tin or tins, large enough for the potatoes to sit in one layer.
Toss in the oil, followed by the garlic and dried oregano, and roast in the oven for 50–60 minutes until crisp and golden, and cooked through.
Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta crumbles on top. If you have any fresh oregano to hand, strew away.