Overhead view of golden-brown roasted potato chunks spread on a metal baking tray. Crumbled white cheese and small green herb leaves are scattered over the potatoes.

Even though the weather seems to have turned a corner, it’s still cool enough for baking. This week’s recipe for garlicky roast potatoes has been taken from Nigella Lawson’s At My Table. Garlic isn’t in season yet (we’re still getting through our stash of garlic frozen from last year), but you can substitute with minced garlic if you can’t get your hands on fresh bulbs. We made this at home with Sonya’s goat milk feta and parsley from Wagtails Garden on the farm, it was so easy to throw together and so good!

Garlicky roast potato with oregano and feta

1.25 kilogram potatoes (unpeeled and cut into 2-3cm / 1inch cubes)
4 x 15ml tablespoons (60ml) regular olive oil
6 fat cloves garlic (peeled and minced)
2½ teaspoons dried oregano
125 grams feta cheese (crumbled)
fresh oregano to serve

Preheat the oven to 220°C/200°C fan and tumble the potatoes into a shallow roasting tin large enough for the potatoes to sit in one layer. Toss in the oil, followed by the garlic and dried oregano and roast in the oven for 50–60 minutes until crisp and golden and cooked through.

Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta crumbles on top. If you have any fresh oregano to hand, strew away.

Pile of unwashed potatoes with dusty skins in an open burlap sack. Close-up view fills the frame with potatoes and the sack’s coarse fabric edges.

Assorted fresh produce arranged on a wooden table, including celery, carrots, broccoli, cauliflower, potatoes, sweet potato, onions, apples, oranges, pears, lemons, bananas, radishes, and leafy greens. A wedge of pumpkin/squash and a parsnip are also visible.

Purple lavender flower spikes fill the foreground of a vegetable garden. In the background are plastic-covered polytunnels and a birdhouse on a post under a cloudy sky.