ROAST POTATOES WITH FETA, CHILLIES AND MINT
700g of baby waxy potatoes (Perlas)
1 tbsp olive oil
Salt & pepper to taste
1-2 green or red chillies (optional)
6 mint sprigs (alternatively use parsley or coriander)
Juice of 1 lemon or lime
Halve or quarter the potatoes. You need to make sure you cut your potatoes to roughly the same size otherwise they won’t cook evenly. Place them in a large roasting dish so that they can lie in a single layer (so they roast rather than steam). Toss in the olive oil and season with salt & pepper. Put them in an oven preheated to 190C and cook for 20 minutes. Take them out and add if desired 1-2 green or red chillies that have been halved, deseeded and finely chopped. Toss everything around in the oil and return to the oven for another 15-20 minutes or until golden brown.
Add crumbled feta to taste and torn mint leaves. Squeeze lime or lemon juice over the top and serve.