Here is a simple way to jazz up baby potatoes. The crunchiness of the seeds and the creaminess of the feta is to die for 🙂 I served the potatoes with my Dad’s delicious spatchcock chicken and pickled artichokes.
1 packet of baby potatoes
1 teaspoon pumpkin seeds
1 teaspoon raw peanuts
1 teaspoon sunflower seeds
1 teaspoon flaked almonds
100g feta cheese, crumbled
3 garlic cloves, crushed
2 sprigs fresh rosemary
1 red onion, roughly sliced
1 teaspoon chili flakes
Preparation 5 minutes
Cooking time 45 minutes to an hour
Preheat the oven to 230C.
Poke holes into the potatoes and place them in a microwave proof bowl, par cook to speed up the cooking process. Once par cooked, lay them out on a roasting tray.
Using a potato masher smash the potatoes and smother in olive oil, salt, pepper and chilli flakes.
Roast in the oven for 30 minutes. Then take them out of the oven and add the crushed garlic, fresh rosemary and sliced red onion, roast for a further 20 minutes or until golden.
Place all the seeds in a small roasting tray and roast in the oven until golden and crispy, not burnt.
Once the seeds and potatoes are ready, crumble the feta cheese and mix all the ingredients together, serve hot.