Directions

1. First, put all the potatoes into a pot of salted boiling water and simmer for 5-7 minutes until they are slightly soft on the outside; drain and leave to steam for 5 minutes.

2. Pour a good glug of olive into a baking tray and place into a hot 200 degrees oven for 5 minutes, then tip the potatoes into the hot oil.

3. Season generously with salt and pepper, and add half a lemon and the garlic.

4. Put four sprigs of thyme and three sprigs of tarragon into the pan with the potatoes and pop into the oven for 45 minutes.

5. Turn the potatoes every so often to get them crispy all over. Once nicely golden, take it out of the oven and leave it to one side while you make the dressing.

6. Squeeze the last half of the lemon into a bowl, add a teaspoon of Dijon mustard, honey, salt and pepper, and a good glug of olive oil, give it a mix and drizzle over the potatoes.

7. Crumble the feta over the top and add fresh parsley. Serve straight away.