BBQ Crispy lemon wedges with herby whipped feta
This recipe combines two great things about summer: freshly-dug, NZ-grown potatoes and the barbecue. Enjoy these wedges as a shared snack or side dish.
Serves 4-6
1 kg floury potatoes, eg Agria
2 lemons
200g feta, crumbled
¼ cup cream cheese
2 tablespoons olive oil, plus extra for cooking
Black pepper
2 handfuls herbs eg parsley, thyme, rosemary, roughly chopped
Method:
Slice potatoes into wedges, leaving skins on. Place in a pot and cover with water. Bring to a boil and cook potatoes for 8-10 minutes, until just tender. Drain and allow to cool.
While potatoes are cooking, prepare feta. Zest 1 lemon and add half to the bowl of a blender or processor, along with the juice. Add feta, cream cheese, olive oil and pepper. Blend, scraping down the sides of the bowl if necessary, for 2-3 minutes, until nice and smooth and creamy. Add herbs and blend briefly. Set aside.
Preheat a barbecue grill to medium-hot. Slice remaining lemon into wedges. Place cooled potatoes in a bowl and drizzle with oil and add remaining lemon zest. Mix gently with your hands so all potatoes are coated. Place potatoes on barbecue grill, along with lemon wedges. Grill, turning, for 5-8 minutes, or until they’re crispy and golden in places.
Serve wedges with whipped feta on the side, as a side dish with barbecued meat and salad, or on their own as a shared snack.