Roasted lemon drenched potatoes, kale, salmon and feta dill dip

Roasted lemon drenched potatoes, kale, salmon and feta dill dip


1 person made this

About this recipe: This is a very Greek inspired dish and one which tastes super fresh and fragrant. If you’re cooking for company then this is a delicious platter option to serve for your guests. In fact I was recently cooked for (it doesn't happen often) by my friend who made me these incredible potatoes inspired by his summer trip to Greece. It works perfectly on it’s own or if you’re feeling adventurous pair it with a slow roasted lamb or a simple salmon. I can seriously vouch for this recipe being totally delicious and easy to make. It’s the produce that makes this dish what it is so use the best quality you can find.

AnnaBarnett London, England, UK

Serves: 4 

  • For the lemon potatoes
  • 4 medium to large potatoes (e.g. Maris Piper or Desiree)
  • 1 generous drizzle olive oil
  • 1 generous sprinkle sea salt and freshly ground pepper
  • 1 sprinkle dried oregano
  • 300ml (1/2 pt) vegetable stock
  • zest and juice of 1 lemon
  • 1 clove garlic, finely grated
  • 1 white onion, roughly chopped
  • 1 small handful fresh oregano, leaves only
  • For the feta dill dip
  • 1/2 tub (about 250g) natural yoghurt
  • 1 small handful fresh parsley, finely chopped
  • 3 sprigs mint leaves, leaves finely chopped
  • 1 small handful fresh dill, finely chopped
  • 1 small glug (around 3 teaspoons) white wine vinegar
  • 1 generous sprinkle sea salt
  • 1 generous sprinkle freshly ground black pepper
  • 1/3 pack of feta, roughly crumbled
  • For the salmon
  • 1 fillet good quality salmon, skin removed
  • 1 generous glug olive oil
  • 1 generous sprinkle freshly ground black pepper
  • 2 sprigs fresh oregano, leaves removed and roughly chopped
  • 3 large handfuls kale, roughly chopped

Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    For the lemon potatoes:

  1. Begin by preheating the oven to 200 C / Gas 6.
  2. Prepare the potatoes by leaving the skins on and cutting into wedges then drizzle with oil, add seasoning plus a sprinkle of dried oregano and garlic.
  3. Roast in the preheated oven for 15 minutes.
  4. Prepare your vegetable stock either using cubes or fresh stock (the better the quality the better the taste will be) and pour over the potatoes.
  5. Return to the oven and allow to cook for a further 15 or so minutes, the potatoes should be starting to crisp by this stage.
  6. Add in the juice, zest and grated garlic covering the potatoes evenly. Sprinkle over the chopped onion.
  7. Roast for another 10 to 15 minutes or until the potatoes have turned golden and crispy.
  8. Sprinkle over a fresh handful of oregano once cooked and ready to serve.
  9. For the feta dill dip:

  10. For the feta dill dip combine all ingredients and leave to rest in the fridge until ready to serve.
  11. For the salmon:

  12. For the salmon, remove the skin and add to a pan with a good glug of oil, black pepper and oregano and allow to cook over a medium to high heat.
  13. Once it begins to cook through use a spatula to help gently break it up into generous sized flakes. Remove once cooked.
  14. In the same pan add the kale and a splash of water, allowing to cook for 2 to 3 minutes or until it has softened but still has some bite to it.
  15. Drain and combine with the crispy lemon drenched potatoes, sprinkle over the flakes of salmon and then add dollops of the feta dill dip. Garnish with extra dill and black pepper and serve while hot.

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