Preserved lemon potatoes with feta cheese

💙Why you'll love them

• Incredible texture + delicious flavors - crispy on the outside and tender on the inside, mixed with other delicious ingredients… this recipe has been approved by everyone who's tried it!
• Simple ingredients - really, everything in this recipe is pretty basic!
• It's a cinch to prepare - believe me, even beginners can do it with their eyes shut!

🍋Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these potatoes.

• Potatoes - I recommend the Charlotte variety for this recipe - it's really ideal. You can substitute Nicola or Charlène. In all cases, use organic potatoes, as you won't need to peel them.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• Preserved lemon - you can find this in many supermarkets in the world cuisine section. But if you can't find any, there are plenty of recipes on the internet for making them at home, you'll just have to be patient.

🍗What to serve them with?

We agree, this recipe is a super easy side dish! And to make it a main course, here several suggestions:

• Chicken - these lemon pepper wings with hot honey (Air Fryer and oven), these Tandoori chicken wings (Air Fryer), some crusted Romano chicken, some creamy Dijon mustard chicken or even a chicken Karaage (Japanese fried chicken).
• Seafood! I really love salmon with potatoes, here are my favorite recipes - the best honey butter Old Bay salmon or a herb grilled salmon (Olive Garden copycat).
• Eggs, such as these delicious and tasty Spanish eggs.

✨How to make these delicious potatoes?

Recipe details and quantities are in the recipe card below.

• Preheat your oven to 320°F/160°C in fan-assisted mode. Cut off the top of your head of garlic, drizzle with olive oil and wrap in aluminium foil. Place in the oven for 1 hour.
• 15 minutes before the garlic is cooked, cut your potatoes in half or quarters, depending on their size. Plunge them into a pan of boiling water for 10 minutes.

• Set your oven to 390°F/200°C in natural convection/high and low heat mode. Then dry the potatoes well and place them in a large bowl. Squeeze the head of garlic to remove the candied cloves, add 2 tablespoons of preserved lemon pieces, the thyme, olive oil, salt and pepper.

• Place in the oven on a baking tray lined with baking paper for 25 to 35 minutes, turning halfway through cooking.
• When they come out of the oven, add the leftover lemon confit, crumble the feta with your fingers and enjoy!

👩🏻‍🍳Chef's Tips

1. No need to peel your potatoes if they are organic - the skin is not only tasty and nutritious, but also crispy.
2. Double cooking is crucial - it's what makes the potatoes so melt-in-the-mouth on the inside and crispy on the outside. The potatoes are first boiled, then baked in Air Fryer.
3. Make one single layer for best results - if the potatoes overlap, they might not cook the right way and and they won't be as crispy as they could be!
4. Adapt the cooking time according to the size of your potatoes. 

💡Frequently Asked Questions

❄️Storage

• Store - if you have leftovers, place them in an airtight tin in the fridge for 3-4 days.
• Reheat - place potatoes in a preheated oven at 320°F/160°C for a few minutes, until heated through.