A very nice and not too difficult recipe from Jamie Oliver. Baked potatoes taste great and go perfectly with a slightly sour salad. In addition, the dish looks really beautiful and fits both a regular dinner and a festive table 🙂

Ingredients:

1.2 kg new potatoes
olive oil
6 cloves of garlic
1 lemon
2 sprigs of fresh rosemary
1 tablespoon flour
1 cucumber, sliced into rounds
100 g red radishes, thinly sliced
½ a red onion, thinly sliced
1 teaspoon mustard
2 tablespoons wine vinegar
15 g fresh dill
15 g fresh mint
40 g feta cheese
salt and freshly ground black pepper

Procedure:

Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and allow to dry. Preheat the oven to 200ºC. When potatoes are dry, tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a pinch of salt and freshly ground black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes. Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes. Toss together, then squash flat with a potato masher and roast for another 20 minutes, or until golden and crisp. Meanwhile, place the cucumber, radishes, and onion into a bowl. Add the mustard, vinegar and half the lemon juice. Season to taste with salt and pepper, pick and add the herb leaves. Toss together, then place on top of the hot crispy potatoes, mixing just before serving. Finish with a crumbling of feta, and extra lemon juice, if you like. Serve with your favorite meat dishes 🙂

Enjoy!