Complete with aromatic oregano, creamy fetta and zingy lemon, this roast potato recipe is a delicious vegetarian side.
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Preheat oven to 200°C. Place a large roasting pan in the oven to preheat. Place the potato in a large saucepan and cover with cold water. Season with salt. Bring to the boil and cook for 8-10 mins or until the edges just begin to soften. Drain the potato into a heatproof colander. Place colander over the saucepan and set aside until steam evaporates.
Return potato to the saucepan. Add the flour, oil and chopped oregano. Cover with a lid and shake the pan to roughen up edges of the potato. Transfer potato mixture to the preheated roasting pan. Season. Roast for 30 mins. Reduce oven to 180°C and roast, turning occasionally, for a further 30-40 mins or until golden and crisp
Arrange potato on a serving platter and sprinkle with fetta and oregano leaves. Serve with lemon wedges.