Spicy, cheesy roast potatoes with a zesty kick of chilli oil and creamy feta, finished with garlic and optional lemon zest and olives. Perfect for sharing or as a bold side dish that combines crispy textures with rich, savoury flavours.
PREP TIME: 10 MINS
COOK TIME: 45 MINS
SERVES: 4
INGREDIENTS:
800g baby potatoes, halved
4 cloves garlic, sliced
2½ tbsp Banhoek Chilli Oil
Salt & black pepper
150g feta cheese, crumbled
Optional: sliced green olives and lemon zest for serving
METHOD:
Preheat the Oven:
Heat oven to 200°C
Prep the Potatoes:
In a large bowl, toss the halved potatoes and sliced garlic with Banhoek Chilli Oil. Season generously with salt and black pepper. Make sure everything is evenly coated and spread out in a single layer on a roasting tray
Roast Until Nearly Crisp:
Roast for 30 minutes, tossing once halfway through.
Add the Feta:
After 30 minutes, smash the individual potatoes and scatter the crumbled feta over the potatoes. Return to the oven for a final 10 minutes, until the feta just begins to turn golden and the potatoes are crisp and tender.
Finish & Serve:
Drizzle with a little extra Banhoek Chilli Oil just before serving. Add olives slices and lemon zest and enjoy
