Tom Kerridge’s Harissa Roasted Potatoes with Whipped Feta and Herbs
By M&S Food
Published on 08 July 2024
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 potatoes are served with creamy whipped feta and a vibrant herby salad for added freshness.Time and servings
1 hr 15 minsTotal time
2Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 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
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.Step 2
Mix the harissa with 2 tbsp olive oil and set aside.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.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.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.Step 6
Spoon the whipped feta onto each serving plate, top with crispy potatoes and a handful of salad then serve.