Super easy and super tasty potatoes baked in parchment that locks in the aromas of the garlic and herbs. The dish is served with a delicious, smooth feta sauce… Yum!

Serves: 4- 6 Preparation time: 15′ Cooks in: 60′ Ready in: 1:15′

1½ kilo new potatoes, skin on, washed well
½ cup extra virgin olive oil
½ cup whole grain mustard
2 lemons, juiced
3 garlic cloves, skin on
2-3 rosemary sprigs, leaves picked
2-3 thyme sprigs, leaves picked
salt, freshly ground black pepper

For the feta sauce:
350gr feta cheese, crumbled
100gr fresh white cheese
150gr Greek yogurt
80ml double cream
1 onion finely chopped
1 tbsp extra virgin olive oil
1 tbsp butter
salt, freshly ground black pepper

Step 1
In a bowl mix well olive oil with mustard and lemon juice. Preheat oven to 200C.

Step 2
Line a baking sheet with two pieces of baking parchment, tip out potatoes on to the center of the prepared parchment paper. Season well with salt and pepper and sprinkle with herbs and garlic. Drizzle with the oil-lemon juice mix, toss well and seal in a packet using kitchen string. Transfer baking sheet with parchment packet to the oven, and cook until potatoes are tender and slightly browned (about 1 hour). Serve warm with feta sauce.

Step 3
For the feta sauce: In a small pan heat oil and butter on a medium heat. Cook onion until softened. Add all cheese and break down with fork. Stir in yogurt and double cream until you get a smooth sauce. Season with pepper and a little salt if necessary and serve.

Photo – Food styling: Antonia Kati

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