Sponsored: Tangy feta roast potatoes
Prep time: 15 minsTotal time: 
Sponsored: Tangy feta roast potatoes
Add an extra kick to ordinary roasties with this salt-and-vinegar inspired twist
Prep time: 15 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1.5kg floury potatoes (e.g. Maris Piper)
- 75ml olive oil
- 1 tsp sea salt flakes
- 2½ tbsp Aspall Organic Red Wine Vinegar
- 4 rosemary sprigs
- 1 x 200g pack feta*
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Peel the potatoes and cut into large chunks. Lower into boiling, salted water and cook for 10 minutes, or until the edges are starting to soften. Drain in a colander, return to the pan and leave to steam-dry for 2-3 minutes.
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Meanwhile, drizzle the oil into a large baking tray or roasting tin. Heat in the oven for 3-4 minutes to get hot. Shake the potatoes well to roughen the edges, then remove the roasting tin from the oven and carefully tip the potatoes into the tray, turning to coat them in the hot oil. Sprinkle over the sea salt flakes. Roast for 40 minutes, turning halfway.
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Remove the potatoes from the oven and splash over the red wine vinegar. Scatter over the rosemary sprigs and make a space in the middle of the potatoes for the block of feta. Return to the oven for 25 minutes until the potatoes are crisp and golden, and the feta has softened and is browning at the edges.
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Transfer the potatoes and rosemary to a warm serving dish, then crumble over the feta to serve.
*Check your feta is vegetarian, if required.
