February 09, 2019 / In food , veggie / Tagged as: peas, potato, garlic, feta, lemon, thyme, chilli, mint, basil
Pea and Potato Traybake
Total Cook Time
50 minutes
Ingredients
- 1kg potatoes (maris piper), unpeeled and cut into chunks
- 2 lemons, seeds removed, cut into quarters
- 4 garlic cloves, skins removed
- Leaves from 1 sprig fresh thyme
- 1 pinch Aleppo pepper or Turkish chilli flakes
- Olive oil
- 200g feta
- Salt and black pepper
- 150g frozen peas
- Small bunch soft herbs (basil or mint)
- Extra-virgin olive oil, for drizzling
Method
- Heat the oven to 180C (fan oven).
- Tumble the potatoes on to a 30cm x 40cm baking tray.
- Squeeze over two of the lemon pieces, then toss the rinds into the tray with the rest of the unsqueezed lemons.
- Add the garlic, thyme and chilli flakes and a generous glug of olive oil.
- Season well with salt and pepper.
- Toss everything together and make sure everything is coated with oil.
- Break the feta into large chunks and sprinkle it over the potatoes.
- Drizzle with oil again, then bake for 45 minutes.
- The potatoes should be crisp and the feta chewy in the middle and crisp on top.
- Prepare the peas by cooking in boiling water. Once cooked sprinkle over the traybake.
- Top with the fresh soft herbs.
- Scoop out the lemons before serving, their work infusing flavour is done.