17.5oz(500g) potatoeswashed and chopped into good sized chunks (new potatoes/maris pipers/red skin potatoes are all a good choice)
½a red onion peeled and sliced thinly
2clovesof garlicpeeled and crushed/grated
¼tspground black pepper
5.5oz(150g) feta cheesecrumbled
zest of 1 lemon
small handful of flat leaf parsleyroughly chopped
Place your potatoes in a medium pan, cover with cold water and bring to the boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. PRO TIP You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
Take a large frying pan/skillet. Heat up the olive oil until hot and carefully add in the potatoes (the oil can spit a bit. Crush the potatoes slightly using the back of a fork. Fry the potatoes for about 6-8 minutes, turning every couple of minutes until you get a nice brown crust on them.
Add in the onion, garlic, oregano, salt and pepper and cook for a further 3-4 minutes. Give everything a stir every minute or so to prevent it sticking.
Turn the heat off and crumble the feta over the top. Sprinkle on the lemon zest and parsley and serve.
Can I make it ahead?
You can boil the potatoes ahead of time, then cool, cover and refrigerate for up to a day. It's best to bring the potatoes up to room temperature before frying them, so you don't get cold spots. .
I love to serve these Greek potatoes as part of a Greek-style dinner with Feta salad, and a meaty main dish - such as Chicken souvlaki, Greek lamb or Pork Gyros. Sometimes I'll serve it as a side dish for a BBQ, or even alongside a cooked rotisserie chicken..Nutritional info is per serving, based on 4 small servings.