Greek "Potato Salad" with Oregano and Whipped Feta

Begin by cutting 2 large baking potatoes into chunky cubes or wedges and parboiling them for about 10 minutes. Drain, shake them up a bit in the colander and transfer to a roasting tray. Douse in some good quality olive oil, sea salt and pepper. 

Roast in the oven at a high heat for at least 15 minutes or until the potatoes begin to get crispy. 

While the potatoes are roasting, make the whipped feta:

You will need equal amounts of crumbly feta cheese and thick Greek yogurt (2oo g of each is a good start). Crumble the feta into a mixing bowl along with the yogurt and use a whisk and a lot of elbow grease to whip everything up until the cheese becomes incorporated into the yogurt and gets creamy. After a bit of whipping, add the juice from half a lemon.  Whip a bit more, until the mixture becomes aerated but not overworked. Don't worry if there are still some feta clumps in the mixture--still delicious. Grate in a bit of lemon zest and set aside. 


In a large salad bowl or serving platter, chop up some sweet tomatoes, and tear up plenty of fresh oregano leaves. 

When the potatoes are cooked, transfer to the serving bowl or platter and gently fold everything together. Top with a few nice scoops of the whipped feta but don't mix in. 

Drizzle with a bit more olive oil, some cracked black pepper and some sea salt and a splash of lemon juice.