Garlic and Lemon Potato Souvas

Serves 4 with leftover potatoes Prep 15 mins Cooking 1 hour 10 mins

I do love some hot chips in my souva, so I thought why not make the potatoes the hero? By cooking these spuds in chicken stock you truly get the best of both worlds. I’ve made sure you’ll have leftovers so you can make sense of using the oven for so long. Chill your leftover spuds and toss through some mayonnaise, herbs and crispy bacon the next day for an easy potato salad.

4–6 fresh souva pitta breads

2 cups shredded lettuce

½ bunch parsley, leaves picked and

roughly chopped

2 tomatoes, roughly chopped

½ cup thick Greek-style yoghurt or

tzatziki

chilli sauce to serve

ROASTED GARLIC AND LEMON POTATOES

½ cup (125 ml) extra virgin olive oil

10 garlic cloves, bruised

2 kg floury potatoes, scrubbed, cut

into wedges (we used Ilam Hardy)

2 cups (500 ml) chicken stock

finely grated zest and juice

of 1 lemon

2 tbsp dried oregano

150 g feta, crumbled

Preheat oven to 180°C. Heat the oil in a flameproof roasting pan or large ovenproof frypan over high heat. Add garlic and cook until aromatic. Add potatoes and stir until coated. Add stock, zest, lemon juice and dried oregano. Season. Bring to the boil, then transfer to the top shelf of the oven. Roast for 1 hour or until stock has been absorbed, and potatoes are tender and golden.

Increase oven to 220°C. Wrap pitta bread in foil and place in the bottom of the oven to warm for 5 minutes. Scatter potatoes with feta and return to oven for 5 minutes or until cheese is golden and melted.

To serve, arrange potatoes over pitta bread and top with lettuce, parsley and tomato. Wrap, enclosing the souva with paper as you go. Finish with a dollop of yoghurt, chilli sauce and spoon over any cooking juice from the potato pan. Serve immediately with lemon wedges alongside.