Crispy Roast Potatoes

Mike Reid

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 800g potatoes 
  • 100ml olive oil 
  • 80g Persian feta 
  • 2 sprigs rosemary 
  • ½ bunch fresh oregano 
  • 150g baby shallots 
  • 20g pine nuts
  • 30g butter, unsalted 
  • ½ tsp smoked paprika 
  • 200ml yoghurt 
  • ½ lemon, juiced 


  1. Blach your potatoes for 10-12 mins in salted water. Your knife should just pierce through, they will finish cooking in the oven.
  2. Heat your oven tray up on the stove top, this is key. Then add a splash of olive oil, your shallots whole and the smoked paprika to the tray.
  3. Remove your potatoes from the water, giving them a slight bash before going into the tray. This will ensure they will get really really crispy as they roast. Then add your rosemary, butter, more olive oil and a generous helping of salt. 
  4. Marry all of the flavours together and then place the tray into the oven at 200 degrees for 30-35 mins. They will be super crispy and golden brown.
  5. Mix the yoghurt and lemon juice together, then ladle a large scoop onto the base of your serving plate. 
  6. Remove from the oven and place your potatoes on top of the yoghurt, then garnish with oregano, pine nuts and feta.
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