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  • Recipes
  • Tom Kerridge’s Harissa Roasted Potatoes with Whipped Feta and Herbs
Harissa Roasted Potatoes with Whipped Feta and Herbs

By M&S Food
Perfect for long, lazy al-fresco lunches, Tom Kerridge’s Harissa Roasted Potatoes with Whipped Feta and Herbs are the ultimate dish for a sharing platter. Created exclusively for M&S these crispy, spiced British new…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 700g new potatoes
  • 2 tbsp harissa
  • 4 tbsp extra-virgin olive oil
  • 150g feta cheese
  • 100ml Greek yoghurt
  • 1 small handful mint leaves, plus 3 mint sprigs
  • ½ small red onion, thinly sliced
  • 1 handful coriander leaves
  • ½ lemon, juice only

Method

6 steps

  1. Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. Tip the new potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened then drain.

  2. Step 2

    Mix the harissa with 2 tbsp olive oil and set aside.

  3. Step 3

    Meanwhile, make the whipped feta. Add 1 tbsp olive oil a food processor with the feta and yoghurt then whizz for 1 min, or until smooth. Pick the leaves from 3 mint sprigs and add these, then whizz for a few secs. Transfer to a bowl, season to taste then cover and chill.

  4. Step 4

    Roughly crush the drained potatoes with your hands to make large chunks. Spread over a lined baking tray, pour over the harissa mix and toss to coat. Sprinkle with a little salt then roast for 35-40 mins until crispy and just charred in places.

  5. Step 5

    To make the herb salad, put the red onion, coriander leaves, remaining handful mint leaves, lemon juice and remaining tbsp olive oil in a bowl with a pinch of salt and a good grating of black pepper.

  6. Step 6

    Spoon the whipped feta onto each serving plate, top with crispy potatoes and a handful of salad then serve.