Greek potatoes – a recipe for crispy potatoes with lemon, thyme, garlic, feta and olives
1.5 kg potatoes with the skin on, preferably small potatoes
Roughly grated zest of 1 lemon
6 cloves garlic
1 handful fresh thyme
1 tbsp. dried oregano
100 ml olive oil
Salt and pepper
100 g feta, crumbled
100 g olives
1 handful fresh parsley, chopped
Heat the oven to 220 C convection.
Rinse and prepare the potatoes – cut them if they are too large. Boil the potatoes for 6-8 minutes in salted water. Pour the water from the potatoes and spread the potatoes out on a baking sheet lined with baking paper. Spread the lemon zest, garlic, thyme, oregano, olive oil and salt and pepper on top. If you would like extra crispy potatoes, place the potatoes cut side down, so the potatoes become extra crispy in the oil. Bake the potatoes for about 1 hour or until crisp and golden. Allow the potatoes to cool slightly and then spread the toppings on top. Serve immediately. Enjoy!