roasted potatoes with ajika and crumbled feta

Yum! This dish was actually inspired by George Calombaris, who serves chips with feta and oregano at his restaurant Jimmy Grants. The combination of the herby ajika with the salty feta and crispy yet soft potatoes is just an absolute match made in heaven.


For the potatoes: 
600 g waxy potatoes (cut into wedges and parboiled)
2 tbsp olive oil
salt & pepper to taste
100 g strong feta (crumbled)

For the zhough: 
1 bunch of coriander (leaves and stalks), roughly chopped
1/2 bunch Parsley (leaves only), roughly chopped
a small handful of young celery leaves
2 tsp coriander seeds, ground
1/2 tsp cardamom, ground
1 fresh jalapeƱo, depending on how spicy you like it
salt & pepper to taste
juice of a lemon
1 tsp red wine vinegar
60-80 ml olive oil
salt, pepper and a pinch of sugar to taste


1. To make the ajika, combine all ingredients and blend to a smooth puree using a handheld blender stick blender. 

2. BBQ the potatoes on a hot charcoal grill loosely wrapped in some foil (you could also do it directly on the grill to get those lovely charcoal marks), until crispy and browned to your liking. 

3. Sprinkle generously with the crumbled feta, serve with the ajika and dip away!